FRANCE
Remoissenet Père et Fils
BOURGOGNE

BOURGOGNE
 

Bourgogne, also called Burgundy, same as Bordeaux, is the soul of French wine. Viticulture in Burgundy can traced back to 2nd century. The region runs from Chablis in the north, then Côte d'Or, to Mâcon in the south. Côte d'Or are the soul of Bourgogne wines, splitting into Côte de Nuits and Côte de Beaune. The majority of red wine production in the Côte d'Or is the Pinot noir grape, while white wines are the chardonnay grape.
 
Bourgogne is terroir-oriented region in France. Opposed to Bordeaux, Bourgogne classifications are geographically-focused. A specific vineyard or region will bear a given classification, regardless of the wine's producer. The main levels in the Bourgogne classifications, in descending order of quality, are: Grand crus, Premier crus, village appellations, and finally regional appellations.

Wine Porfolio
About Remoissenot Père et Fils

LARGEST BACK-VINTAGE CELLAR IN BURGUNDY

Founded in 1877, Remoissenet Père et Fils was run for most of the last century from a 14th century building in Beaune. In 2005, on his retirement, Roland (the last of the Remoissenet family) sold the company. Roland had by all accounts been a dashing character, but his ‘last 10 years at the helm were hardly the zenith of quality wine production.’ The new owners installed an experienced manager, Bérnard Repolt, and began to invest in the business – the wines have improved considerably in the last decade.

Claudie Jobard has been the Head Winemaker here since 2005, she was inspired by her mother, Laurence, who was hired by Maison Joseph Drouhin in 1976 to be Head Winemaker and stayed for 30 years. Whilst the winery is not ‘gravity fed’, they take great care of the Pinot Noir grapes maintaining the skin’s integrity and gently moving the juice about to prevent oxidation. There are no tubes or pumps to move the fruit about the winery; it is taken to the oak fermentation vats in buckets, likewise the fermented juice is carried manually to the press. For the Chardonnay the fermentation starts warm, at around 20°C and allowed to cool, to about 11°C, prior to taking the barrels to the cellars for about a year. This slow oxidation period, in the barrels in the cellar, helps to allow for a long bottle maturation.

Over a million bottles of Burgundy from 1950 to 1990 were included in Remoissenet's cellar, ranging from the diamonds like old Richebourgs and bottles of Roumier Bonnes-Mares, and de Vogüé Musigny bottled by Remoissenet, there are even interesting large-format bottles of 1978 bourgogne, also stored walls of 1992 Santenay.


Wine Selection

- White -
Remoissenet Père et Fils Mersault 1er Cru Les Charmes
Remoissenet Père et Fils Mersault 1er Cru Les Genevrières
Remoissenet Père et Fils Corton-Charlemagne Grand Cru Diamond Jubilee

- Red -
Remoissenet Père et Fils Chambertin Clos-de-Béze Grand Cru
Remoissenet Père et Fils Charmes Chambertin Grand Cru
Remoissenet Père et Fils Mazis-Chambertin Cuvée Madeleine Collignon Hopsices de Beaune 
Remoissenet Père et Fils Gevrey-Chambertin 1er Cru Les Cazetiers
Remoissenet Père et Fils Gevrey-Chambertin 1er Cru Les Combettes
Remoissenet Père et Fils Gevrey-Chambertin 1er Cru Les Poissenots
Remoissenet Père et Fils Gevrey-Chambertin 1er Cru Trio
Remoissenet Père et Fils Morey-Saint-Denis 1er Cru Clos des Ormes
Remoissenet Père et Fils Nuits-Saint-Georges
Remoissenet Père et Fils Nuits-Saint-Georges 1er Cru Les Bousselots
Remoissenet Père et Fils Nuits-Saint-Georges 1er Cru Les Damodes
Remoissenet Père et Fils Corton Grand Cru Cuvée Charlotte Dumay Hopsices de Beaune 


# ENOTECA is appointed as the Official Distributor of Remoissenet Père et Fils in Hong Kong.

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