Domaine Joliet Fixin 1er Cru 'Clos de la Perrieres' Blanc 2016
There are certain Burgundy vineyards which have been recognized for centuries as being outstanding locations. One of them is the Clos de la Perrière in Fixin.
There is a small amount of exceptional white made (a mere 2000 bottles a year) from the coolest part of the vineyard. This exception in the pantheon of Cote de Nuits red can rival its famous counterparts to the south in the Cote de Beaune, the grand crus of Corton-Charlemagne and the Montrachets, and the best of the Meursault premier crus).
Great depth of maturity, with tinges of lemongrass and nuts, round but with a floral vivacity that marks it as a great white Burgundy. A unique earthy minerality carries the whole package to a lovely long finish.
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 2016 VINTAGE
If that first taste of the 2016 Burgundy vintage really grabs your attention, count yourself lucky. Lucky in the same way that wine makers in Burgundy consider themselves lucky.
The excellent 2016 vintage was a nightmare for them, running a gamut of emotions from depression to despair, then out the other side towards hope and something resembling jubilation. It’s no exaggeration to say that 2016 took its toll on the collective psyche of the region.
After a very mild winter, April was frigid, with early hail in Macon and (yet again) Chablis. Then, on the night of the 26th, a freak frost descended on much of the Cotes de Nuits and almost all of the Cote de Beaune. I say ‘freak’ because it was a winter frost, not an April frost; meaning that it hit higher up the slopes than a spring frost would, touching vineyards that almost never freeze, notably Musigny and Montrachet.
It got worse. May was cool and depressingly wet, with storms when it wasn’t drizzling. It’s then that the first corridors of mildew appeared. It hailed again in Chablis. The mood was like the weather: chilly and grey. And it continued like this until the solstice, by which time the estimates were for an overall 50% crop loss across the region. It was hard to coax a smile from even the most seasoned winemakers.
Flowering took place in mid-June and was a bit protracted. It forecast a late September harvest, 100 days away. And given what had come before, the small crop looked incredibly vulnerable.
But with the solstice came summer. A magnificent July and August, with heat enough to curb the mildew, brought exceptional conditions for grapes. Talk in the cellars turned from tales of woe to the benefits of low-yield vintages.
As always in Burgundy, September makes the wine. In 2016, the perfect amount of rain fell on September 14th, at the perfect time to counter the heat stress that the vines were starting to show. And the fruit then ripened quickly in impeccable dry and sunny conditions.
What in mid-June seemed like a doomed crop was suddenly being touted as the equivalent of 2015, and maybe even better! Low yield years give intensity and concentration. Cool vintages give good acidity and balance. 2016 was both. Not a lot of fruit; but from serious ‘vignerons’, what there was was beautiful.
The wines, both red and white, are fresh, chiseled, with balanced acidity and concentration. The whites are definitely better than the 2015s, which lacked a touch of acidity. They are cool and energetic. Maybe not to the level of the fabulous 14s, but there are many similarities.
As to the comparisons between 2015 and 2016, many commentators cite 1990 and 1991. Both 1990 and 2015 are considered among the finest red vintages in living memory. And the vintages that followed them were both low-yield vintages that suffered early frost damage. Both 1990 and 2015 were hot years; both 1991 and 2016 were relatively cool. Both 1990 and 2015 were media darlings, and still are. 1991 got lost in the blare; maybe 2016 as well. But both 1991 and 2016 are arguably much more typically Burgundian than their world-stage predecessors. Classy and classic, ‘typical’ (in the best sense of the word), the greatest fault of the 2016 vintage could be its irregularity.
Remember, this was a tough one for Burgundy. For some producers, it was the fourth consecutive year that their vineyards were damaged and their yields were low. There had not been a ‘normal’ crop since 2009, so their cellars were empty. And when we talk of 50% crop loss, that’s an average across the region. Some areas had zero crop.
So when we get excited about the quality of the 2016s, we need a little restraint as well. Not everyone did the meticulous vineyard work that was necessary to get through the horrible start. As always, if you want to find the best wines, you need to know the best producers. Another important consideration in a low-yield vintage is the shortage of grapes, which means that the big negociant houses can have trouble sourcing fruit. Be careful with negociant wines in 2016. Buy from tried-and-true producers.
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