Philippe Charlopin, a representative maker of Burgundy
Philippe Charlopin is a representative maker not only of Gevrey-Chambertin, which is crowded with top domaines, but also of Burgundy. In 1976, he established his own domaine with a modest 1.5 ha field. Since then, they have gradually expanded their vineyards and currently produce wines from 35 appellations from their 25 hectares of vineyards. His wines are full of gorgeous fruit and aromas, befitting this gorgeous lineup that includes eight Grand Crus. Because of its gorgeous flavor, it is sometimes said to emphasize the ``Charlotpin style'' rather than the terroir. It is true that his wines have a rich style, but this is the result of reflecting all the ripe grapes have in the wine, condensing the unique character of each field. If you take a close look at his work, you will find that its rich flavor is packed with the flavor of Pinot Noir, as well as the individuality of the field and the precision unique to Burgundy. The newly built brewing facility in 2006 is unusually large for a family-run Burgundian domaine, in order to express the differences in terroir. The sight of small stainless steel tanks for fermentation lined up in rows to accommodate the field, which is divided into 140 sections, is spectacular.
A style that is the darling of the times
Philippe aims to express the terroir in the vineyard itself, and his motto is natural winemaking. Cultivation is done using Rutt Raisonné, and no herbicides or insecticides are used. He is particular about low yields, and he values old trees, which naturally have low yields, so the trees in his fields are old. When they were just starting out, they fermented grapes whole bunches and made extensive use of batonnage, but now they are brewing with as little human intervention as possible. It is widely known that Philippe was a favorite disciple of Henri Jayer, and the influence of his master can be seen throughout his winemaking. All the grapes are de-hardened and the extract is extracted by long cold soaking rather than batonnage. In order to make wine using this method, he is very strict in selecting grapes that are truly ripe and healthy. For some wines, they even use the optical sorting table used in Bordeaux's top chateaus. Alcoholic fermentation is always carried out using natural yeast, and supplementary acids are never used. In recent years, the use of new barrels has been reduced, allowing the wine to mature for a long period of time without being racked until bottling. His wines, which are said to be grand vins that embody the individuality of the vineyard, give the impression of being the darlings of the times.
