Grapes: Chardonnay
Region: Les Crucibées, Hautes Côtes de Beaune, Burgundy, France
Vintage: 2024
Viticulture: Organic (not certified)
Soils: Clay + Limestone
Vinification: Crushed by foot, pressed with a vertical press, settled, ambient yeast fermentation and
Aging: Aged for 9 months on the lees in used barrels and 600 L clay jar, racked, bottled by hand.
Fining or Filtering: None
Sulfur: minimal doses of SO2 added when needed.
Notes from the Importer: Jérémy Carteret is a child of Burgundy. His father worked for over 30 years at Domaine du Comte Armand as the head of viticulture. After studying viticulture and oenology through an apprenticeship, Jérémy completed a diploma in viticulture and oenology in Montpellier before working during nine years for one of the most renowned estates in Beaune: Domaine Benjamin Leroux.
It was at Benjamin Leroux cellar that Jérémy undertook his first own winemaking in 2019. The experience proved to be a total success. Jérémy kept then experimenting in 2020 and 2021 through a confidential production of 700 bottles. In 2022, he decided to launched his own estate: "A fleur de Peau" was then born. In 2023, it produced around 40 barrels. Jérémy limits himself to 12,000 bottles to maintain his quality focus.
To go beyond a simple negociant status, Jérémy decided the same year to start renting 1.20 hectares of Bourgogne “Les Grandes Carelles” (located in Côte de Beaune), consisting in 85 ares of of Pinot Noir and 35 ares of Aligoté. In 2022, only six barrels were produced from this very old vineyard instead of the potential fifteen barrels. These low yields make this vineyard a jewel, producing only an average of 16 hl/ha.
Jérémy also took over a small 12-acres vineyard in a plot called “Nazarette” which he has been working on since the winter 2022. Planted in 1939, this beautiful parcel of Pinot Noir is not far from “Les Grandes Carelles”.
In line with his qualitative and meticulous approach, all the grapes that Jérémy vinify only come from plots where he personally works or from grapes he closely monitors, ensuring that the vineyard work aligns with his philosophy. In addition, Jérémy personally manages all the harvests, selecting and keeping only the suitable grapes for his whole-bunch winemaking.
In the vineyard, Jérémy’s philosophy is quite simple:
• A healthy microbial life in his plots
• Minimal intervention:
o Natural grassing from August to April
o A plowing in early April followed by some light soil work until July
o Few inter-row passes to limit vegetal competition
o Certified organic treatments
• A gobelet pruning style: a very restrictive pruning to concentrate yields, sugars and acids as much as possible.
