Derain-Derain

2006 Saint-Aubin Rouge, Sextant (Derain)

Dominique and Catherine Derain definitely adopt a minimalist approach. They farm biodynamically, hand harvest, do not chaptalize or acidify and use the barest amount of sulphur in their winemaking approach. All the fruit is hand-picked and they destem 90% of their red grapes before fermentation, which occurs in wooden vats. After fermentation the wine is aged in old oak casks for 12-18 months. The couple never use SO2 during the winemaking process, adding only a small amount at bottling for stabilization. The Saint-Aubin Rouge is marked with bright acidity, vibrant cherry fruit, Asian spices and lovely balance. This is a silky number that should provide several years of great drinking.

The Mercurey from the same grower was 2004 and pretty well in its dotage. For lovers of antiques only.