his wine comes from two parcels in Santenay: “Chassey-le-Camps” and “Lavau.” Lavau is planted half to chardonnay (which goes into the “Retour aux Racine” bottling) and half to pinot noir. For this basic pinot noir, the grapes are co-fermented 10% whole cluster with the rest being de-stemmed. Fermentation lasts approximately 2-3 weeks after which the wine is aged in barrel for 10 months, only 10% of which was new. It’s juicy, spicy and everything you’d want in a basic Burgundy.