Manuel Olivier is part of a bright, new generation of Burgundy winemakers. He started in 1990 by growing a few acres of vineyards and today he holds 11 hectares spread across the Hautes-Côtes de Nuits, Côte de Nuits and the Côte de Beaune. With a relatively small holding, Manuel’s ambition has led him to source more grapes from reliable long term sources. Still, his total annual production remains relatively small with less than 7000 cases produced.
Manuel is a perfectionist and is in constant pursuit for improvements. His approach is one of respect for terroir. His aim is to produce wines that will express the distinctive character of the various appellations. All of his grapes are handpicked and 50% are de-stemmed. They take seven days for maceration at low temperatures prior to fermentation. He uses only natural yeasts in fermentation that takes five to six weeks at 30°C. The wines remain in contact with the lees for 18 months in 30% new Allier and Vosges barrels. The result is very approachable, subtle wines with obvious charm, displaying great delicacy of fruit and minerality.