Founded in 1864 by Pierre Bourée, Vallet Frères is now in the hands of the fourth generation of the family, Bernard and Jean-Christophe Vallet. The family own holdings in Gevrey-Chambertin; the entire monopole vineyard of Clos de la Justice, Premier Cru Beaune Epenottes and Grand Cru Charmes-Chambertin. They are also négociants and source the best grapes from growers in other areas, with whom they have worked closely for decades. The Burgundies they produce are complex, fine and authentic examples of Pinot Noir and Chardonnay. The family’s wines
In The Vineyard
Advancements in the vineyards have been
purposely limited at this very traditional Burgundy
producer. Only manure has been used for the last
half century which has encouraged wild asparagus
to grow amongst the vines. Harvesting is manual,
with the Domaine opposed to the use of mechanical
techniques.
In The Winery
The grapes come into the winery with stalks, the
first 10 cm of each barrel is filled with grapes which
are crushed by foot, the barrel is then topped up
with whole bunches and fermentation starts
naturally after 2-3 days. Since yeasts are an
expression of the individual vintage and vineyard,
no artificial yeasts are used. 3-4 times a day the
pulp is trodden by foot to further extract colour and
flavour. Louis is passionate in his belief that wines
vinified with stalks are better; in blind tastings
destalked wines start with more colour which
rapidly degenerates after 2-3 years in bottle, this
cannot be said for Vallet’s wines which retain colour
and evolve more gradually. The wines are left in
open top fermenters until the cap sinks, this is the
time to decant into 20-30% well toasted new oak (a
small percentage compared to most). After 15-20
months the wine is racked, blended and lightly finedIn The Vineyard
Advancements in the vineyards have been
purposely limited at this very traditional Burgundy
producer. Only manure has been used for the last
half century which has encouraged wild asparagus
to grow amongst the vines. Harvesting is manual,
with the Domaine opposed to the use of mechanical
techniques.
In The Winery
The grapes come into the winery with stalks, the
first 10 cm of each barrel is filled with grapes which
are crushed by foot, the barrel is then topped up
with whole bunches and fermentation starts
naturally after 2-3 days. Since yeasts are an
expression of the individual vintage and vineyard,
no artificial yeasts are used. 3-4 times a day the
pulp is trodden by foot to further extract colour and
flavour. Louis is passionate in his belief that wines
vinified with stalks are better; in blind tastings
destalked wines start with more colour which
rapidly degenerates after 2-3 years in bottle, this
cannot be said for Vallet’s wines which retain colour
and evolve more gradually. The wines are left in
open top fermenters until the cap sinks, this is the
time to decant into 20-30% well toasted new oak (a
small percentage compared to most). After 15-20
months the wine is racked, blended and lightly fined
