All wines stored at 55° and 70% humidity
The red Burgundies of Domaine de Montille still stand among the great wines of terroir from both the Côte de Beaune and Côte de Nuits. They were once famed for their sturdiness and unwavering authenticity of place that perfectly mirrored its vigneron, Hubert de Montille who revived his family's vineyards in 1947. Hubert passed away in 2014 at the age of 84, fittingly with a glass of 1999 Rugiens in hand. Today, that iconic cuvée now bears his name. Son, Etienne, has long since been responsible for the reds, and while they are as soulful as ever they have found ways to become much more accessible in youth.
Whereas whole cluster fermentation was often the calling card of this domaine (50-100% always), there has been a slow decrease for some cuvées in this regard. Now 30% whole cluster ferments are common for many wines, with Taillepieds seeing 100%, Malconsorts and Mitans seeing 66%. Maceration time has also been reduced over the last several vintages, from 20 days now to about 17 days. A move to pick earlier to preserve acidity has also been put in place to combat rising temperatures.
New oak is relatively modest here given the top tier vineyards in play - cuvées like Malconsorts and Rugiens see 60% and 40%, respectively.
Personally, over the last few vintages I've seen the wines show a brightness and fresher personality. No doubt my reading on this derives from the common saline tone on the finish that's a lovely counter to the sweet brown spices and ripe red and black primary fruits on the mid palate.