Jérôme Chezeaux
Producer website (U.S. Importer, actually, as the producer apparently does not have an URL)
Domaine Jérôme Chezeaux
HISTORY OF DOMAINE: Julien Missery was the first in the ancestral line of the Chezeaux family to establish his own vineyards in the region of Nuits St. Georges in 1930. Bernard Chezeaux further developed the family's holdings under the name Domaine Bernard Chezeaux. His son, Jérôme, took over in 1993 upon the untimely death of his father. Growing up, he learned the trade at his father's side and went on to complete his education at the "Lycée Viticole de Beaune" or the Beaune School of Viticulture. Jérôme is fully versed in modern techniques. However, he retains an approach to grapegrowing and winemaking that is very traditional with respect for the natural environment and preserving terroir being his first and foremost concerns.
COMPOSITION OF DOMAINE: The domaine extends over 12 hectares of vineyards exclusively situated in the Côtes de Nuits (spread through the communes of Premeaux, Nuits, Vougeot, and Vosne). Besides producing village wines of Nuits and Vosne, Chezeaux has holdings in the Nuits St. Georges Premier Cru vineyards of "Rue de Chaux", "Les Pruliers", "Les Boudots", and "Les Vaucrains" and the Vosne Romanée Premier Cru vineyards "Les Chaumes" and "Les Suchots" The domain also owns a beautifully situated plot in the Grand Cru Clos de Vougeot nestled near the Chateau.
METHOD OF VINIFICATION : All of the grapes are hand harvested, from the simple village wines to the Grand Cru. Jérôme employs a 3 to 4 day "maceration à froid" or cold maceration prior to the alcoholic fermentation, which generally lasts two to three weeks in open top cement tanks. During this time, the must undergoes daily manual "pigeages" and "remontages" to extract color, flavor and tannins from the grape skins. After pressing in a gentle pneumatic press, the wine is transferred into oak barrels where it undergoes the malolactic fermentation in Chezeaux's underground cellar. One-third of the barrels are replaced each year, so the proportion of new wood in the wines is low. The wines are aged 18 to 24 months in barrel before being bottled without filtration.