# Maranges 1er Cru La Fussière (2012)

- **Producer:** Domaine Jean-Claude Regnaudot et Fils
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €33
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, strawberry, plum, rose, violet, vanilla, cloves, cedar, chocolate, forest floor, mushroom, leather, cinnamon

## About this wine

Domaine Jean-Claude Regnaudot et Fils is a traditional estate located in Décize-les-Maranges, at the southern tip of Burgundy's Côte de Beaune. Currently managed by fourth-generation winemaker Didier Regnaudot, the estate is highly regarded for its old-vine holdings and steadfast commitment to classic winemaking. Maranges, which achieved its own AOC status in 1989, was historically overlooked, with its structured grapes often sold to larger négociants to bolster weaker wines from more famous northern appellations. Today, estates like Regnaudot showcase the true potential of this terroir. The flagship 'La Fussière' is the largest Premier Cru climat in Maranges, where the estate owns a prized one-hectare plot of extremely old vines, some planted as early as 1930. The 2012 vintage represents a triumph over adversity, where severe spring frosts and summer hailstorms drastically reduced yields but resulted in fruit of exceptional concentration and depth.

## Interesting facts

- Maranges grapes were historically used as 'doctoring wines' by large négociants to add color and muscle to prestigious northern Burgundy wines.
- The oldest Pinot Noir vines in Regnaudot's plot of La Fussière were planted in 1930, providing immense depth and natural concentration.
- The wine is bottled completely unfined and unfiltered, making it naturally vegan-friendly and preserving its authentic structural integrity.

## Food pairing

This structured Pinot Noir pairs beautifully with rich, earthy, and savory dishes. The wine's high acidity cuts through the fat of duck, lamb, and rich stews, while its resolved tannins complement the proteins in red meat. Earthy vegetarian dishes like mushroom risotto mirror the wine's developing forest floor and mineral characteristics, creating a harmonious balance.

## Wine making process

The winemaking process at Domaine Regnaudot emphasizes minimal intervention to preserve the character of the old vines. Grapes are hand-harvested and undergo strict sorting in the vineyard. The fruit is 100% de-stemmed before a one-week cold maceration at 10°C to extract color and aromatics gently. Fermentation occurs in traditional concrete tanks using only indigenous yeasts, lasting between 18 to 20 days. During the early stages of fermentation, the cap is managed with two to three manual punch-downs (pigeages), followed by gentle pump-overs (remontages). The wine is aged for 11 to 12 months in French oak barrels, of which 40% is new oak and 60% is one- to two-year-old barrels. Following barrel aging, the wine is blended in stainless steel tanks for an additional three months. It is bottled completely unfined and unfiltered to maintain its natural texture and complexity.