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Pato ferments and matures the wine for nine months in 650-liter Allier oak barrels
un-grafted vines (a
utilizing spontaneous fermentations in traditional foudres to prioritize structural depth and site expression over primary aromatics
tension-filled acidity that provides clear architectural definition across the mid-palate
utilizing native yeasts and minimal intervention
2023 Philippe Jouan, Morey-Saint-Denis, 1er Cru Clos Sorbe Vieilles Vignes Producer_Aurelien & Charlotte Houillon Pato ferments and matures theFor those who long for Jacky Truchots soulful, old school Burgundies, Philippe Jouans tiny domaine quietly carries that torch in a remarkably transparent, traditional style. Jouan practices full destemming, gentle basket pressing, and barely a trace of new oak, yielding Burgundies of graceful fruit with a raw, nervous energy humming beneath, and that haunting perfume that recalls the greats of another era. His production is minuscule (around 3
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