With a modern history of vinification which dates back to the Middle Ages, the only news that comes out of Burgundy often depends on weather cycles and harvesting conditions, so our interest was stung when we heard that Riesling virtuoso Erni loose released his first bottles of Pinot Noir And Chardonnay of the legendary region. Known for his magnificent Ries From Dr. Looster Wine Estate, 220 years old, in the Mosel valley in Germany, Loosen is a fervent collector of Pinot Noir from around the world which also produces the variety of Villa Wolf in Pfalz and in its Appassionata in Oregon, which has also checked its Chardonnay. Loosen dreamed of working with these two varieties in their birthplace, Burgundy, from an internship in Chablis almost 50 years ago, and we can assure you that the result was useful.
The most recent acquisition of Loosen is the east wing of the old castle of Puligny-Montrachet. The space shelters Perron in Mypont, a merchant company working with producers and producers to create a collection of wines that includes entry -level bottles under the Maison Perron label in Mypont and a much more limited range of wines called Perron Edition in Mypont. The entry -level term is a bit misleading given the small quantities; Only 18,000 bottles of Pinot Noir Bourgogne and 12,000 Burgundy Chardonnay were produced, which are just a simple drop in the bucket compared to many other wines in the price range of $ 35. More exclusive traffic jams in the Perron edition of Mypont only include 2022 Meursault, 2023 Gevrey-Chambertin, 2023 Volnay, 2022 Meursault Premier Cru Perrières, 2019 Vougeot Premier Cru, and 2022 Vosne-Romanée Premier Cru Lestes. At prices ranging from $ 100 to $ 485 and quantities which only reflect one or two barrels of each, these are among the rarest of new versions of Burgundy.
“The vision of the Perron project of Mypont is mine, but I needed someone on the ground in Burgundy to develop the sources of the wines we want to make,” said Layos Robb reportThis is why he joined Manöel Bouchet, local Burgundy. The two met when the Loosen company, Loosen Bros USA was the American importer of an area Bordeaux in which Bouchet was a partner. “Mano worked in the Burgundy Scene of wine for a long time, so he has deep ties in the whole region, “he said.” He and I are perfectly aligned in our reflection on what makes a big burgundy, so we work very well together in this partnership of friends. »»
A stellar range
Perron edition of MyPont
MYPOINT PERRON takes a bourguidian merchant Approach to the supply of wines at the level of the house. “We buy a combination of harvested fruits, non -fermented must and fermented wines,” explains Loosen. “With the extensive Mano connections, we have access to a superior quality material, and from this optional palette, we select the best to obtain the characteristics that we want for each cuvée.” Working in an installation of Cush Crush, the two oversee the vinification, a barrel maturation (which the French call breeding), mixture and bottle. On the other hand, the edition wines are made in the cellars of individual producers with which they collaborate. “This approach benefits from the practice of maturation of wines in the producer's own cellars to exploit their unique yeast environments and capture a real expression of the terroir,” explains Loosen.
Loosen tandem works with producers to obtain the best possible qualities of each package. “We collaborate in close collaboration on the selection of dates, the vinification practices and the aging regime of the barrel,” he said after a three-year renovation of the east wing of the old castle of Puligny-Montrachet, Perron of Mypont has now restored living neighborhoods, guest rooms and a large living room to accommodate dinners and events. The next one is the finished renovation of the original cannon cellar so that some of the edition wines can be brought to the castle for aging in barrels. “With each vintage, we continue to refine each stage of the process while we discuss objectives and philosophy with producers,” explains Loosen. “In this way, we are continuously getting closer to the ideal of perfection that we have in our heads.” After having tasted this fascinating new project, we can tell you that the first outings of Perron de Mypont are as close to the perfection as possible.
