Petit Roy, Bourgogne, Hautes Côtes de Beaune 2021 (red)

Petit Roy, Bourgogne, Hautes Côtes de Beaune 2021

Pinot Noir

Burgundy, France

“100% whole cluster with minimal added SO2, 3-day cold maceration, long ambient yeast fermentation in 3850 L tank with punch-downs. Malolactic conversion during alcoholic fermentation. Aged 12 months in used barrels and another 8 months in tank. No fining, no filtration. Minimal SO2 added when racked to tank and before bottling.

Seiichi Saito is the man behind this exciting, new micro-négoce, a Japanese expat with Chinese origins who studied at the wine school in Beaune in 2006, and then moved to Burgundy in 2008 to dig deeper. Before starting Petit-Roy in 2017, Seiichi spent time working with a few brilliant domaines such as Bize (where he worked with Patrick and the team for a couple of years), Mugnier, Rousseau and Leflaive. In 2014, he co-launched one of the most successful (and probably tiniest) restaurants in Beaune, La Lune, known for their cuisine of precision, elegance and pure umami indulgence.

Acquiring vineyards in Burgundy is a difficult task, but Seiichi managed to buy 2.1 ha of regional appellations which he works biodynamically. He complements the range with purchased grapes from friends in "modest" appellations. In terms of vinification, he is fond of whole cluster for reds, prefers to limit extraction with pump-overs and a few, gentle punch-downs towards the end of alcoholic fermentation, uses minimal SO2 during or post élevage, or prior to bottling. He very rarely adds SO2 at vinification, and prefers to bottle without fining or filtration.

The wines reflect Seiichi’s unique journey in wine and gastronomy. They provide immediate enjoyment, combining bright fruit and pure, salivating energy that lingers on the palate.” -Becky Wasserman