{"title":"Jean-Claude Regnaudot","description":"\u003cp\u003eIf you were lucky and\/or clairvoyant enough to travel and taste in Burgundy in the 1970s or ‘80s you know that a lot has changed. 40 or 50 years ago the region was mostly populated by small scale growers who humbly looked after their inherited vines, made a little wine and sold the rest to negociants and merchants. The largest negociants and merchants controlled much of the trade, with larger scale estates and successful grower-producers being a small exception. \u003c\/p\u003e\n\n\u003cp\u003eToday it is estates that are mostly or entirely focused on domaine bottlings from their own vineyards that are the drivers of the region. And to make the business model a success they generally need to grow and acquire more land. The very small, family estates with no ambitions outside their own village are becoming increasingly rare. \u003c\/p\u003e\n\n\u003cp\u003eThat is why Kermit Lynch, who does remember Burgundy in the 1970s, was very pleased to chance upon the Regnaudot family of Maranges. Didier Regnaduot, the 4th generation at this small domaine, farms just a couple of hectares that are all in their home villages. No vines are leased in Corton or Vougeot for a token Grand Cru, just classic, humble and true to the terroir wines are on the Regnaudot menu. \u003c\/p\u003e\n\n\u003cp\u003eAnd what does that mean for Maranges, you might wisely ask? This is not a famous village to say the least, located near the southern edge of the Cote d’Or and over the main part of the slope from neighboring Santenay. This might lead a casual Burgundy fan to assume the wines are light, bright reds with a bit of rusticity. But think again! \u003c\/p\u003e\n\n\u003cp\u003eMaranges has limestone, but also a healthy concentration of clay and marl as well. It is also a bit cooler and higher in elevation, which means that traditional harvest times are among the very latest in all of Burgundy. All of this adds up to deep, dark and muscular wines that have more in common with Marsannay or Gevrey-Chambertin then Volnay or Santenay. Indeed they have historically been known for their rich fruit and tannic structure, and can age much longer than their humble origins and price tags might suggest.\u003c\/p\u003e","products":[],"url":"https:\/\/sf.flatiron-wines.com\/collections\/jean-claude-regnaudot.oembed","provider":"Flatiron SF","version":"1.0","type":"link"}