Background

Alexia Russo and Caroline Fyot from Chai Garnerot: After obtaining our Professional Agricultural Certificate at the Lycée Viticole de Beaune and completing our internships in Côte de Nuits and Côte Chalonnaise, our first vintage was born in 2018. We chose Burgundy, the Côte Chalonnaise and the Château de Garnerot to create our estate because of its deep historical roots in the winemaking tradition. Our mission is to give a new life to the Château de Garnerot, by creating touristic activities around wine and the flavours of Mercurey. An 18th Century property, in the village of Mercurey, the Château de Garnerot has hosted for several years the Saint Vincent Guild, the “Grands Jours de Bourgogne” event, the “Saint Vincent Tournante” event, as well as many other wine events.

Tasting notes

Ripe raspberries, crunchy and fresh cranberries, apple skin, soft and luscious smooth tannins. Roundness and body from the oak maturation.

Winemaking

Grapes are rigorously sorted. Depending on the wine batches, the grapes are partially or totally destemmed. Cold maceration process allows for a gentle extraction of tannins, pigments and primary aromas. The alcohol fermentation is carried out by the indigenous yeasts, unique to each plot and terroir. Depending on the need of each cuvée, we do pump-overs and punch-downs. Depending on the cuvée, the wines are aged in oak barrels for 10 to 18 months, of which 10 to 30% are new.

Food pairings

Mild cheeses, Seared yellowfin tuna, swordfish, Roast poultry.

Awards