2023 Julien Cruchandeau Ladoix Les Ranches

Producer Background
Julien Cruchandeau is a passionate, independent winemaker based in Burgundy, known for his commitment to expressing terroir with authenticity and minimal intervention. Originally a sound engineer, he shifted into wine in the early 2000s and quickly gained a reputation for thoughtful, hands-on winemaking. He farms small vineyard plots across Burgundy, including Ladoix, with a strong emphasis on sustainability and low-input viticulture.

Grape & Vineyard
This wine is made from 100% Pinot Noir, sourced from the “Les Ranches” parcel in the village of Ladoix-Serrigny, located at the northern gateway to the Côte de Beaune. The vineyard lies at around 240 meters altitude with east-facing slopes and classic clay-limestone soils. The vines were planted in the 1970s and 1980s and are farmed with organic principles.

Farming & Winemaking
Cruchandeau farms without synthetic chemicals and harvests entirely by hand. The 2023 vintage includes around 30% whole cluster fermentation to bring structure and aromatic lift. After a gentle cold soak, the wine undergoes native yeast fermentation in tank, followed by an extended maceration. Extraction is done through gentle pump-overs rather than heavy punch-downs to preserve finesse. The wine is aged for 12 to 15 months in French oak barrels, with about 20% new oak, and is bottled without fining or heavy filtration.

Tasting Notes
The 2023 Ladoix “Les Ranches” shows vibrant aromas of red cherry, wild strawberry, and crushed herbs, along with subtle earthy notes and a touch of spice. On the palate, it’s elegant and refined, with silky tannins, fresh acidity, and a mineral-driven finish. This is a finely structured Pinot Noir that balances purity of fruit with savory nuance.

Food Pairing Suggestions
Ideal with dishes that complement its finesse and red fruit profile:

• Herb-crusted roast chicken or duck
• Pork tenderloin with mushrooms or red wine reduction
• Grilled salmon or tuna
• Mushroom risotto or wild mushroom pasta
• Semi-firm cheeses like Tomme, aged Gouda, or Comté
  
  

Serving & Cellaring
Serve slightly cool (around 16–18°C). While delicious now with some air, this wine will benefit from 3–7 years of cellaring, gaining additional complexity and depth.