The 2022 Bourgogne Rouge En la Place is bright and vibrant, revealing attractive aromas of sweet red berries and licorice, followed by a medium to full-bodied, ample and fleshy palate. This is another welcome addition to the range.

• The first vintage of this domaine wine (2022)
• 90-year-old vines located between Comblanchien and Corgoloin
• More fruity and perfumed. Small berries very aromatic and fresh.
• 40% whole cluster, raised in neutral barrels for 10 months

William Kelley (WA) on Domaine Camille Thiriet: As I've written before, Camille Thiriet's small négociant operation launched with the 2016 vintage, and it only goes from strength to strength. The big news is that Camille has acquired 6.5 hectares of vineyards, including three prime Côte de Nuits-Villages climats and some generic Bourgogne, from the erstwhile Domaine Jourdan in Corgoloin: these new vines are now in organic conversion, and they produced their first wines in the 2022 vintage. That goes to show that, despite all the challenges that newcomers in Burgundy face, the barriers to entry are not insurmountable, and I am expecting great things. In the winery, Camille and her partner Matt Chittick work with appreciable percentages of whole bunches, (mainly) basket pressing and judiciously chosen barrels for élevage, delivering wines of charm and real character. The 2022s are deeper and denser than the 2021s at this address, but they're just as pretty.

My all time underdog hero of Burgundy, Didier Fornerol, is also in the village of Corgoloin where many of the vines from Thiriet lie!  The winemaking is slightly different, Camille applies a lighter touch than Didier, though one that still fills the senses with beautifully pronounced perfumes of fruit, spice and earth, beautiful persistence, and an overall "full package" Burgundy experience.

Terroir
The holdings in Corgoloin showcase 3 different terroirs all on the same slope with different soils and altitudes.  The hill-slopes of Comblanchien and Corgoloin are carved into the hard limestones of the Upper bathonien. The slopes are gentle - the upper part has brown soil with just a little limestone, while just underneath, one finds more rocky soils and at the foot of the slope is an extensive area of brown soils over accumulated clay-limestone soils. 

Farming
Upon taking over the vines in 2022, they immediately got to work converting from lutte raisonée to organic agriculture. They are working slowly and deliberately to bring life back to the soils using a combination of plowing by horse and by tractor.

Winemaking
In the cellar, pump overs are done by gravity and the grapes are pressed using a small wooden basket press. The wines are fermented with natural yeasts and minimal sulfur additions.

All the whites are first fermented in stainless steel. She used to do it in barrel but was worried about losing freshness. Then, after fermentation start the wines are finished in barrel, with malo following in barrel.  They spend about 10 months in barrel and are then racked again in stainless tank to freshen up before bottling.