Dugat py丨Wine Couple HK

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Dugat py

曾被 Robert Parker 評為勃艮第最好的酒莊之一

The Dugat family has been farming in the village of Gevrey-Chambertin since the 17th century, initially as sharecroppers. After Fernand Dugat and Jeanne Bolnot got married in 1923, they established Domaine Dugat Winery, but they sold barreled wine to wine merchants instead of bottling it for sale themselves. The wine they produced was sold to Leroy Winery to make Maison Leroy wine. It was not until 1989, when Pierre's son Bernard and his wife Jocelyne took over, that they began to set up their own brand for bottling and selling to the outside world, creating their own brand. Later, in order to avoid confusion with his cousin Claude Dugat's winery, Bernard added his wife's surname Py in 1994 and changed the name to Dugat-Py.

瀏覽 Domaine Leroy 布根地女王傳奇這文章

Dugat-Py is located in Gevrey-Chambertin, where it has about five hectares of vineyards, including four Grand Crus: Chambertin, Mazis – Chambertin, Charmes – Chambertin and Mazoyères – Chambertin. Due to its long history, Dugat-Py has a high proportion of old vines, most of which are more than 50 years old, and some are even 100 years old. These old vines do not produce much fruit, resulting in low yields. The height has also resulted in today’s winery being dense, compact and full of complex flavors, far beyond what young grapevines can match.

瀏覽 Gevrey Chambertin 熱夫雷香貝丹這文章

It is no fluke that Dugat-Py has been so well received in recent years. The brewing team has devoted all their efforts to planting and brewing using all manual labor. There is very little manual intervention in brewing, only a small amount of stemming is done, and low-temperature soaking is not used for direct fermentation. Bernard will determine the proportion of new oak barrels according to the plot of land. Generally, it is about 10% in Bourgogne Rouge and about 30% in some villages. , Coeur de Roy, which is specially blended with three pieces of village-grade vines, uses 80% of the ratio. Both the first-class and grand-crus are cultured in 100% new barrels. Most of the wines are made without filtering or clarification. Bottling.

Different from the mature and deep style of other Gevrey-Chambertin wines, Bernard tends to harvest grapes earlier than other wineries in the same village. Bernard said: "I don't like wines that are too concentrated and powerful. What I prefer is a delicate and elegant taste. Dugat-Py has a concentrated and good structure, but it is balanced; it can be drunk young, but at its best. The aging period is about 5-8 years." The brewed wine is stored in the Aulmônerie wine cellar that has been built since 1075. This ancient wine cellar was built for the Abbey of St Benigné in Dijon.

Young owner Loïc Dugat has taken over the winery since 1996. He has brought revolutionary changes to the winery’s planting. The winery first began to use organic farming in the Chambertin Grand Cru. More than ten hectares of vineyards under the winery are Fully certified organic in 2003. Gardening and pruning are all done by hand. When cultivating the land, the soil is turned over by horse plows to avoid soil pressure caused by machine compaction of the land as much as possible. Currently Loic started to use biodynamic cultivation a few years ago.

Now both Dugat wineries have become famous Burgundy wineries. Becoming one of the must-have wineries for Burgundy lovers, Dugat-Py has long been a hard-to-find bottle of Burgundy’s top winery. It was snatched up as soon as it came on the market. It is also the favorite winery of Burgundy authority Allen Meadows. .

瀏覽 Biodynamic Wine 生物動力法葡萄酒這文章