Bertrand Bachelet Maranges La Fussiere 1er Cru Rouge 2020

Winery Background and History: Domaine Bertrand Bachelet is a fourth‑generation family estate in Maranges, Burgundy situated just south of Santenay in Côte de Beaune Maranges. Since 2011, Bertrand Bachelet has led the domaine with an emphasis on terroir expression over volume. With about 13 hectares across village and premier cru plots, the estate blends traditional viticulture and modern care to elevate quality. The domaine has earned a reputation for value and consistency in a lesser-known appellation. 

Producer and Wine Maker: Bertrand Bachelet himself manages all vineyard and winemaking decisions. Trained in Beaune and experienced across regions including Rhône and Rully, he practices lutte raisonnée, grapes are hand‑picked, partly destemmed and undergo gentle extraction. Fermentation relies on ambient yeasts and aging uses 20–50% new oak depending on the plot, reflecting a minimalist touch to highlight terroir. 

Vineyards and Micro Climate: La Fussière Premier Cru spans villages of Dezize-les-Maranges and Cheilly-lès-Maranges, planted on clay‑limestone and marl soils at 200–300 m elevation with southeast exposure. The well‑drained hillside receives warm days and cooler nights, encouraging ripeness while maintaining freshness and structure in the Pinot Noir. 

Vinification & Aging Methods: Hand‑harvested grapes are partially or fully destemmed, fermented with natural yeasts and gently extracted. After fermentation, the wine is aged in French oak barrels—estimated 20–50% new—for approximately 12–16 months followed by settling in tank before bottling. Malolactic fermentation occurs in barrel. 

Tasting Notes: In the glass it displays deep ruby color. Aromas of black cherries, raspberries, violet, hints of earth and spice emerge. The palate is medium-bodied with crisp acidity, sleek tannins and flavors of cherry, raspberry, subtle black tea and pepper. The finish is savory, elegant and mineral-driven. 

Food & Wine Pairing: Ideal with roast duck, game birds, venison, mushroom dishes, or rich poultry with spice. Also pairs well with charcuterie, mature cheeses like Époisses and Cîteaux. 

Service Methods and Temperatures: Serve lightly chilled to cool room at 14–16 °C in a Burgundy or Pinot Noir glass. Decanting for 30–45 minutes is recommended for better aromatic development in younger vintages; no heavy decanting necessary.

Storage and Aging Potential: Best consumed between 2025 and 2034. With ideal cellar conditions (12–14 °C, ~70% humidity), this wine can gracefully age, developing tertiary complexity through early 2030s. 

Grape Varietals & percentage used: Pinot Noir 100% (traditional for Maranges Premier Cru rouge; other allowed varieties seldom used) 

ABV (Alcohol by Volume): Approximately 13 % (as listed by Wine‑Searcher) 

Scores:

Wine Advocate – 91–93 (Neal Martin)

James Suckling – 91