2014 Heresztyn Maszzini Morey St Denis 1er Millandes

This is also attractively spicy with subtle wood surrounding the red and dark currant aromas that display a floral top note. The sleekly muscular flavors also possess excellent volume and mid-palate density, all wrapped in a dusty, youthfully austere and notably mineral-inflected finale. This old school effort is imposing and quite serious and like the Champonnets is going to require a minimum of 7 to 8 years before it will be approachable.  Burghound 91-93 Outstanding!

Producer note  Issue 61: If the line-up of wines, not to mention half the domaine name sounds a lot like the old Domaine Heresztyn, it's not your imagination. That's because Florence Heresztyn and her husband Simon Mazzini leased 5.5 ha of vines from her father and aunt where their first vintage under the new name was in 2012; I should point out that Domaine Heresztyn still exists but only as a seller of grapes for a few parcels of vines that were not leased such as the Chambolle "Borniques" and Gevrey "Corbeaux". The appellations might be the same but Florence stresses that there remain relatively few similarities to what her father Stanislaus used to do. I asked her to describe the approach and she explained that "we use no anti-rot treatments and do the harvest manually where the fruit is placed in perforated cases. Of course we sort at the winery but we also do a pre-harvest sorting where any substandard or damaged fruit is dropped. I do 5 to 8 days of cool maceration and while the percentages vary according to the wine in question I would say that on average we use 50% whole clusters during the vinification that lasts about 3 weeks. We then do 48 hours of lees settling and then rack into barrel where the new wood ranges from 30 to 50%. The wines remain in barrel between 14 and 18 months and are then bottled without fining or filtration save for the last 5% to eliminate any heavy lees. As to the 2014 vintage Heresztyn noted that "it was a much easier growing season than we had in 2013. Better still is that we had normal yields overall though they did vary significantly from one parcel to another. We chose to begin picking on the 16th of September and the fruit was really quite clean as were the stems which enabled us to use 50% whole clusters for everything except the Bourgogne."