When collectors think Burgundy, they start and end with the village of Vosne-Romanee.  While its six separate grand crus vineyards may look like so many others along the strip, the weathered stone cross standing guard over the opening in the wall of the vineyard Domaine de la Romanee-Conti (DRC) says it all: “ Many people come to visit this site and we understand.  We ask you nevertheless to remain on the road and request that under no condition you enter the vineyard.”  Now there’s a direct statement of privacy!

DRC’s  roots harken back to the 10th century, Benedictine monks settling in the area with grants of vineyards.  Since that time, the land area that we now know as DRC has changed hands many times over, today jointly owned by Aubert de Villaine and member of the Leroy family.  While DRC is associated with excellence today, it has not always been smooth sailing, the vineyards challenged by WWII, economic turmoil and phylloxera.  At one point, in the 1940’s, the Domaine was at risk of being split up, if not for the remarkable dedication of the two families that co-own it, de Villain and Leroy.  DRC owns 62 acres of vineyards in Vosne-Romanee and near by Flagey-Echezeaux.  Both of the grand crus, La Tache and La Romanee Conti, are owned wholly by DRC while the Richebourg, Romanee St.-Vivant, Grands Echezeaux and Echezeaux grand crus have multiple owners in addition to DRC.  Despite the reputation of Burgundy as a top wine region, only 1% of all the wine produced is grand cru.  What makes DRC so special is its dedication to the pure expression of terroir and to the details that allow that expression.  Stability in the vineyard and wine making team is also a vital key to excellence.  The vineyards and wine making is conducted biodynamically, the Domaine wishing the purest expression of the terroir with as little interference as possible.  The vines utilized for the grapes must be at least 45 years old.  Harvesting involves picking whole clusters, checking the grapes meticulously for less than ripened or damaged grapes.  The clusters are then placed into vats with partial destemming depending upon the vintage.  After a brief prefermentation maceration, up to five days, during which the must is pumped over, indigenous yeasts are allowed to begin the fermentation process.  The wine is punched down once or twice a day, depending upon the vintage.  Rather than an extraction of flavor and color, DRC prefers to call it an infusion, a very gentle process that allows the grapes to express their best without forcing the process.  Once in barrel, the fine lees protect the grapes against excess oxidation and keep the juice fresh.  All wines are aged in 100% new oak and undergo malolactic fermention.  The wine spends 18 months in barrel with one racking.  There is no fining and only a light filtration when necessary.  Bottling is initiated according to the lunar phases and by gravity only.  While DRC vinification is traditional, the Vosne-Romanee sees its variations on the theme from one vintner to the next.