Domaine Henri Delagrange - Volnay Vieilles Vignes Domaine Henri Delagrange - Volnay Vieilles Vignes

It all began in 1947 when René Delagrange bottled the entire harvest as "Clos des Chenes". Over the years, new applications were added. When Didier Delagrange took over the domaine from his parents in 2003, he added more vineyards. Meanwhile, 14.5 hectares of the best sites in the AOC Côte de Beaune belong to the estate. Since 2017, Alexis Delagrange, the eldest son, has been working in the family business. After his studies at the viticultural school of Beaune, the young man started his career at the Jacques Prieur vineyard in Meursault. A journey through the vineyards of the "New World" then led him to the renowned Vriesenhof wineries in South Africa, Bethel Heights in Oregon, Fromm Winery in New Zealand, and Cupitt's Family in Australia. By immersing himself in these different terroirs, the young man discovered a different approach to the most elegant yet delicate of all grape varieties, Pinot Noir. He gained a new perspective on viticulture in all its diversity and complexity. With this inspiring world wine journey and his deep connection to his roots, Alexis brings a new perspective that combines modernity and tradition, progress and respect for the land in a very clever way. But the two younger brothers are also following in the "wine footsteps". Benjamin Delagrange knows the world of wine trade very well. Arthur Delagrange is active in the BTS viti-oeno. What all three men have in common is the same passion for wine and a deep attachment to the family estate. When the skin, juice and seeds have reached perfect phenolic ripeness, the grapes are picked. The harvest is hand-picked and sorted in the vineyard, then it is transported in boxes and undergoes more rigorous selection on the sorting table. The fruit is therefore of great purity – the grapes may be destemmed or not, depending both on the vintage and on the discrimination of Didier and Alexis – and is placed in vats using gravity in order to preserve the berries. Whatever the vintage, the proportion of whole bunches never exceeds 30 to 40%. Cold maceration – the duration of which is extremely variable and depends on the plots and the vintages – is followed by alcoholic fermentation using indigenous yeast only. The amount of pumping over and punching down is specific to each cuvée. The temperatures are monitored and controlled, and the juices tasted regularly, to manage the ideal extraction which is gentle. This is when the date of harvest proves of such importance because only optimum phenolic ripeness makes it possible to ferment for longer periods, and to extract aromas slowly, while still obtaining silky tannins. The vats are sealed, and the fermentation temperatures kept high enough to allow the grapes to infuse. The length of maceration time is not subject to any rules. It is the palates of those who make the wine and taste it daily that judge the opportune moment for racking. The marc is then gently pressed in order to extract the good tannins only. During the 12 months of maturation, only 20% new barrels are used, then the whole cuvée is returned to stainless steel vats for another six months. This choice makes it possible to produce wines that combine the elegance of Pinot Noir with freshness, sustained complexity and natural aromas, while respecting the identity of each terroir