The 2022 Domaine Rebourgeon-Mure Volnay is a refined and expressive Pinot Noir from the Côte de Beaune. Crafted from very old vines in the Pluchots and Lurets vineyards, including some Premier Cru fruit, this wine offers a bouquet of cherries, blackberries, petals, and spices. On the palate, it is medium to full-bodied, pure, and mineral, with lively acidity and delicately chalky tannins. The wine's structure and balance suggest it will evolve gracefully over the next 5 to 8 years.

The Wine Advocate | RP 89-90
Published: Jan 18, 2024

The 2022 Volnay Village opens in the glass with aromas of cherries, blackberries, petals and spices. Medium to full-bodied, pure and mineral, with lively acids and delicately chalky tannins, it's a blend of very old vines in Pluchots with Lurets, including some premier cru fruit.

David Rebourgeon directs this eight-hectare Pommard domaine that continues to fly somewhat under the radar. Plowed soils and minimal chemical treatments are the order of the day in the vineyards; some parcels even see a permanent cover crop and treatments with a backpack spray. In the cuverie and cellars, the grapes are entirely destemmed, seeing a classical maceration emphasizing gentle extraction. Élevage lasts for 14 to 18 months in modest percentages of new oak. The result is elegant and beautifully balanced wines that display excellent textural finesse and which might justly be described as understated—even slightly old-fashioned—in style. This is an address that will delight Burgundy purists and which also happens to offer keen value.

Rebourgeonmure.com 

Sustainable pest and disease control is practiced to further respect the environment. The soil is worked mechanically, without weedkillers, to preserve the life of the soil and these beautiful terroirs.
The harvest is manual, destemming is done 100%. The vinification aims to obtain charming, elegant wines with great finesse and aging well.
The wines are then taken down to the cellars, the oldest of which dates back to the beginning of the 17th century. Aging is partly done in new oak barrels and lasts from 14 to 18 months depending on the vintage, before bottling.
The harvest is sold to individuals, restaurateurs and professionals.