2024 Jeremy Carteret Bourgogne Hautes Cotes de Nuits 'Aux Champs Perdrix ', Burgundy, France Stephan Steinmetz We strain and filter the

We strain and filter the resulting tincture and add organic cane sugar and cochineal to achieve the ruby hue we all love

They get pressed very gently

Aged one year in demi-muids and barrels

wild yeast fermented for 30-40 days

which employs our rye-forward mashbill

2024 Jeremy Carteret Bourgogne Hautes Cotes de Nuits 'Aux Champs Perdrix ', Burgundy, France Stephan Steinmetz We strain and filter theVine Age: Planted in the mid to late 1970s Terroir: Located in a commune in Arcenant called Chevrey, just west of Nuits Saint Georges, south facing, thin marly limestone soil. Viticulture: Purchased fruit, co planted, average yields of 35 hl ha. Vinification: Crushed by foot, pressed with a vertical press, settled, ambient yeast fermentation and aging for 9 10 months on the lees in Stockinger barrels, 50% new, racked, minimal doses of SO2 added when