# Les 1er Ponts

- **Producer:** Recrue des Sens
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €135
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, strawberry, raspberry, cranberry, black cherry, blackberry, ripe fruit, vanilla, cocoa, cloves, leather, dried fruit, earth, mushroom, forest floor, undergrowth

## About this wine

Les 1er Ponts is a 100% Pinot Noir from Burgundy's Hautes-Côtes de Nuits, produced by Yann Durieux under his Recrue des Sens domaine. Durieux intentionally bottles this wine as Vin de France, opting for freedom from AOC regulations to pursue his natural winemaking philosophy. The grapes come from old vines (around 40 years) grown on clay-limestone soils at 400 meters altitude, known for exceptionally low yields. Durieux champions organic and biodynamic viticulture, employing a hands-off approach and natural remedies. His winemaking is strictly 'zero-zero,' meaning no additives or sulfur are used, with spontaneous whole-cluster fermentation and foot treading. The wine is aged for two years in used oak barrels.

## Interesting facts

- Yann Durieux learned his craft at the legendary Domaine Prieuré-Roch.
- The vineyard canopy is managed by braiding vines into bridges, not cutting foliage.
- Winemaking is 'zero-zero': nothing added, nothing taken away.
- Vines are approximately 40 years old, yielding as little as 8-10hl/ha.

## Food pairing

The wine's medium body and structured, juicy palate with a mineral backbone make it versatile. Its notes of ripe black fruit and delicate spices complement rich meats, while its vibrant acidity cuts through fattiness. The earthy undertones pair well with mushrooms and herbs.

## Wine making process

Les 1er Ponts is crafted using a 'zero-zero' winemaking approach, meaning no additives or sulfur are used. The 100% Pinot Noir grapes are hand-harvested and undergo spontaneous, whole-cluster fermentation with natural yeasts, often initiated by foot treading. Following fermentation, the wine is aged for 24 months in used 228-liter Burgundy oak barrels. Yann Durieux's viticulture is organic and biodynamic, with innovative canopy management techniques like braiding vines. The decision to bottle as Vin de France allows Durieux complete freedom in his winemaking process, prioritizing purity and terroir expression.