Domaine Joliet Fixin 1er Cru 'Clos de la Perrieres' 2018
AVAILABLE TO SHIP SEPTEMBER 2020
Pale ruby red, this Fixin at 13% alcohol is anything but your stereotypic Fixin rustic. Very elegant, sweet fresh raspberry fruit, then cherry. There’s richness and intensity, ripeness and purity, a tension that tells you it will age well. Complex and seductive, long and exciting.
COTE DE NUITS
The Clos de la Perriere in Fixin, founded by the Cistercians in 1142, is, as the name implies, a walled-in vineyard that the monks way back when knew made an exceptional wine. Inside those walls however, the vineyard is composed of 4 distinct parcels. And while each of these 4 parcels on its own produces an interesting wine, the four together make magic.
That the monks knew this back in the Middle Ages is not, in itself, extraordinary. They had time, and plenty of ‘ora et labora’. And as, over time, they came to know where the best vineyards were, they put walls around them.
There are lots of vineyards called ‘clos de something-or-other’ in Burgundy. The best known of course is the Clos de Vougeot. But where the Clos de la Perriere is different, unique even, is that it has never been divided up. If the idea of putting a wall around a vineyard was to enclose various parcels of land that are component parts of one great wine, then dividing and selling off parcels within the clos can only dim the original vision.
In 1855 Dr. Lavalle classified the Clos de la Perriere as ‘tête de cuvée’, as he did most of the present-day grand cru vineyards. Two years previous, the Joliet family bought the Clos, and it has been in their family since. 6 generations, with Benigne Joliet at the helm today. Perhaps because the wine at the time was not up to its potential, perhaps simply because it is Fixin, who knows, but when the modern classifications were made, the Clos was relegated to premier cru.
But Benigne Joliet knows that it is a grand cru. Perhaps the only vineyard of grand cru stature still intact that was laid out by the monks in the Middle Ages. And he is fighting to have it recognized as such, both with the AOC people and in the cellar.
I have had the pleasure of tasting the 2013 in its component parts, 4 cuvees from the four parcels inside the walls. Benigne Joliet presented it dramatically. Cuvée #4, the oldest vines from the parcel the furthest to the north was alive, like only wine from well-tended vines can be alive. Depth and density. Cuvée #2, the youngest vines gives vivacity, a bright acidity over soft tannins. Cuvée #1 from the parcel the furthest south, and hence the earliest harvested, gives you the fruit, a big burst of fruit. And Cuvée #3, from the edge of the wall near the forest at the top of the vineyard gives the bottom, the edge, the tannin.
But like four notes in a chord, when Benigne blended together the approximate assemblage that will be 2013 Clos de la Perriere, the wine sang. Bright, peppery, alive, with big yet subtle fruit and a long, long finish.
Fixin 1er Cru ‘Clos de la Perriere’ from Domain Joliet. Relatively unknown. Poised again for greatness after nearly 900 years!
Fixin 1er Cru ‘Clos de la Perriere’
Fixin 1er Cru ‘Clos de la Perriere’ *
*Within the Clos de la Perriere are lieu-dit parcels:
Queue de Hareng
Bas de Chemin
Vierge Jeune and Vieille
Parc Bas and Haut
Benigne Joliet has radically changed production methods at the Clos de la Perriere during his stewardship. Each of these lieu-dit parcels listed above is picked and vinified separately. And 4 separate cuvees are eventually assembled before bottling. Yields have been greatly reduced. Harvest follows the maturity of each individual parcel, the grapes are picked as late as possible. The grapes are sorted and destalked, then fermented with a minimum of handling. Each cuvee is considered separately in terms of manipulations, punching down or pumping over. The wines are raised in 15% new Troncais oak for 24-36 months with no racking.
BURGUNDY 2017 VINTAGE
If 2016 tested the faith and resolve of wine makers in Burgundy, 2017 has to be seen as recompense, and as a miracle of sorts. While the rest of wine-growing Europe suffered crippling late-spring frosts in 2017, Burgundy for the most part (for once!) survived.
A mild winter and an accelerated spring left the Burgundy vineyards in a vulnerable position when, in the second half of April, temperatures across France barely rose above freezing for two weeks.
Three hard-frost nights pretty much did in Right Bank Chablis once again. But as the rest of Burgundy survived the first week, the growers found the will to fight back. And on the night of April 27th, a year and a day after the 2016 frost that took 80% of the 2016 harvest, a severe frost was forecast for the length of the Cote d’Or.
It’s now a part of local legend how, on the following morning, we awoke in a thick cloud of smoke. In the early hours, from north to south, the vignerons had mobilized to set alight dampened bales of hay, sending up a cloud cover to filter the first burning rays of dawn. And it worked.
The air was thick, and driving was tricky. A customer at the butcher shop in Meursault jokingly asked for a smoked chicken. And, of course, the authorities were up in arms over the pollution risks. But the crop was saved, and there has been ever since a spirit of cooperation and solidarity not often seen in farming communities.
After the freeze, May brought in an extended period of warm dry weather. No mildew or oidium to speak of, no thunderstorms or hail. Sunny periods, but no lack of rain. And the vines went in to flower at a very-normal first week of June. Pretty much ideal.
July had a couple of heat spikes, and a hailstorm hit the fancy vineyards in Morey St Denis on the 10th. But nothing worse. August was warm; the lead up to the harvest at the end of the month, hot and dry.
The first grapes were picked in the Cote de Beaune in the last few days of August. And most everyone was out picking in the first week of September.
There was (as there often is in Burgundy) serious disagreement in 2017 about when to pick. Do you pick early to preserve the acid-sugar balance and freshness? Or do you hang in there and wait for a little rain to kick-start a stalled photosynthesis, and thereby achieve the holy grail of phenolic maturity?
It’s hard to say who was right. There are very good wines coming from both camps. But there are iffy wines too. And that’s the key to understanding 2017.
Picked early, the best wines, both red and white, are fresh, fruit-driven and floral with long minerality. The iffy wines seem not have adjusted for the solid levels of tartaric acid which left them tart rather than bright, dry and tannic rather than juicy.
Picking late did not seem to have an effect on the balance between alcohol and acidity. But then, there was no ‘over maturity’ in 2017. The extra phenolic maturity seems to mean more density and riper tannins, with no sign of flabbiness.
The whites shine, particularly in hard-done Chablis (where there is better balance even than the marvelous 2014s). In the rest of Burgundy, the whites have the tension of 2014 but the open flattery of 2015.
The reds are juicy and crisp and open, and the regional appellations will be ready to drink soon. More serious appellations will be considered ‘typical’, in the best sense of the word: classic wines from a vintage that Burgundians will love. They are likely to be lost in the hub-bub that the 2018s will bring. But the yields were good in 2017, so you will be able to find them for a while. And you’ll do well to seek them out.
COTE DE NUITS
You can see the upper reaches of the Fixin vineyards as you leave Dijon heading south. Only the vines of Marsannay separate Fixin from the modern commercial zone that sprawls out into the plain. And along with Marsannay, Fixin seems at times to have lost its identity in the hub-bub of suburbia. For some reason these appellations are seen as the rustic cousin of Gervey-Chambertin. But look closely and carefully and you will find not only substance and tradition, but also some interesting undiscovered gems.
Fixin is a ‘village’ appellation of the Côte de Nuits. This appellation includes 6 Premiers Crus Wines from within the area of this appellation (including the villages of Fixin and Brochon) may also be known as Cote de Nuits-Villages.
Fixin produces mostly red wines from Pinot Noir but there are some plots of Chardonnay. The reds are generally considered ‘gutsy’ and require some aging before opening. They can be a deep purple color, but more modern wines tend to a classic Burgundy ruby or garnet. The nose is floral, often violet (not unlike wines from further south in the Cotes de Beaune). There are classic Burgundy blackcurrant and black cherry fruits, and the nuttiness of cherry pits. They are often marked with animal and peppery notes. Usually considered to be tannic and hard in their youth, but this is a function of the winemaking and use of oak. With age Fixins have a rounded attack and solid structure, with remarkable fullness and surprising finesse.
Fixin is very similar in soil make-up to Gevrey-Chambertin, but lower, and with more alluvial soil in the lower reaches. The premier cru parcels are on homogenous brown limestone with east to south-east exposures at 350 to 380 meters of altitude. In some spots the soil is more marly. The remaining plots are on lower ground at the foot of the slopes and the soil is a mixture of limestone and marl.
Reds - Pinot Noir
Whites - Chardonnay
Area under production
1 hectare (ha) = 10,000 m2 = 2.4 acres
Reds : 91,76 ha (including 17.12 ha Premier Cru)
Whites : 4,25 ha (including 0.5 ha Premier Cru)
Red wines dominate appellation Fixin, and these are generally muscular wines with a tannic structure that make them ideal for braised meats, roast pork, beef rib, or traditional stewed poultry like coq au vin. Cheese combos tend towards hard mountain gruyere or comte. Rarer white Fixin partners well with the Burgundian specialty of cold-cuts like jambon persillé, as well as with firm-textured goat cheeses.
On the label, the appellations 'Fixin' and 'Fixin 1er Cru' may be followed by the name of a specific vineyard, known as a climat.
The following climats are classified as premier cru:
Clos de la Perrière
Clos du Chapitre
Le Meix Bas
The following climats are village wines from a single-vineyard, known as a lieu-dit.
Aux Petits Crais
Champs de Vosger
En Combe Roy
La Croix Blanche
Le Poirier Gaillard
Les Basses Chenevières
Les Champs des Charmes
Les Champs Tions
Les Crais de Chêne