Domaine Chevillon Recipe
Recipe information
Make Domaine Chevillon in just 87h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Blend
Fermentation & Equipment
Finishing & Bottling
Wine Blend
1. Harvest and Prepare Fruit
Select high-quality Pinot Noir fruit, roughly 2.5 kg for a small experimental batch. Destem the majority but reserve ~10% whole clusters if you want additional spice and tannic structure. Remove any rotten fruit or leaves.
2. Treat Must
Crush the destemmed grapes lightly into the sanitized fermentation vessel. Add the reserved whole clusters on top. Dissolve 0.5 tsp potassium metabisulfite in a small amount of water and sprinkle evenly over the must. Let sit for 12–24 hours to protect against oxidation and unwanted microbes.
3. Prepare Additives
Before inoculation, add 0.25 tsp pectic enzyme to the must to help clarify the juice and 0.5 tsp yeast nutrient to support fermentation.
4. Inoculate
Rehydrate the chosen Pinot Noir yeast per manufacturer's instructions and pitch into the must. Gently mix to incorporate, ensuring yeast and nutrients are evenly distributed.
Fermentation & Equipment
5. Primary Fermentation
Allow fermentation to begin at a cool Burgundian temperature (18–22°C). Punch down the cap 2–3 times daily during active fermentation to keep skins submerged and extract color and tannin. Track specific gravity daily with a hydrometer; primary should take ~7–12 days until gravity drops near 1.010–1.016, depending on desired dryness.
6. Pressing
When fermentation is nearing your target gravity and extraction is sufficient, press the wine off the skins using a small press or by draining. Transfer free-run and press fractions into a sanitized glass carboy for settling/secondary fermentation. Fit an airlock and allow fermentation to finish in the carboy.
7. Malolactic Fermentation (optional)
For a classic Burgundian style, consider inoculating with a malolactic culture after primary fermentation is complete and temperature is stable (~18–20°C). Allow malolactic to finish over 2–6 weeks, monitoring acidity. Alternatively, let it occur spontaneously if desired.
8. Aging
Rack the wine off gross lees after 2–4 weeks in secondary, then again every 2–3 months as sediment accumulates. Age in a small neutral oak barrel or with 50 g (approx. 0.05 kg) of light toasted oak chips in the carboy for 6–12 months to develop subtle oak character. Maintain cellar temperature at 12–15°C and keep headspace minimized to reduce oxidation.
Finishing & Bottling
9. Fining and Stabilization
Cold-stabilize the wine for 1–2 weeks at just above freezing to encourage tartrate precipitation. Rack off any sediment. If hazy or needing polishing, treat with a small amount of bentonite or perform an egg-white fining (follow standard dosage and safety).
10. Sulfite and Preparation for Bottling
Test free SO2 and adjust to a target of ~25–35 ppm for red wines. Add 0.25 tsp potassium metabisulfite (dissolved in water) for this small batch, adjusting as needed based on lab or test kit readings.
11. Bottling
Sanitize bottles and corks. Rack the wine gently into bottles using sanitized siphon tubing to avoid aeration. Cork bottles and store upright for 24–48 hours to allow seals to set, then store on their side in a cool dark place at 12–15°C for at least 6 months before drinking. For best expression, age 1–3 years.
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