Le Grappin: A Journey of Discovery and Passion for Burgundy
Le Grappin, founded by Andrew Nielsen in 2011, Andrew gained invaluable experience working for some of the world’s most renowned wine producers. His adventure began at Kosta Browne in California, a specialist in Pinot Noir and Chardonnay. This was followed by stints at Felton Road in Central Otago, New Zealand, Coldstream Hills in the Yarra Valley, Australia, and Domaine Simon Bize in Savigny-lès-Beaune, Burgundy. It was during his time at Simon Bize that Andrew developed the idea for Le Grappin – producing small, single-parcel Savigny wines. However, the economic constraints of this idea at Bize led Andrew to start his own project,
The Philosophy Behind Le Grappin
The Nielsens focus on small-lot production, working closely with viticulteurs who tend to their vines with extraordinary care.
Le Grappin divides its range into two categories: Le Grappin and Du Grappin. The former represents their premium offerings, sourced from villages and 1er cru vineyards in Burgundy. These wines typically undergo eighteen months of elevage to develop their complexity. The latter, Du Grappin, is a more accessible range, designed for early consumption, often sourced from the Beaujolais and Mâconnais regions.
In 2021, due to challenges posed by frosts and limited grape availability, Le Grappin produced just four barrels of white wine. The reds are equally exclusive, with recent releases limited to a Beaune 1er cru “Les Boucherottes” and a Savigny-lès-Beaune “Aux Fourneaux”. These reds undergo whole-cluster macerations in large foudres for approximately two weeks, with gentle pigeage towards the end to preserve their delicate aromatics.
Le Grappin also produces a diverse selection of Du Grappin reds, including a Fleurie, Côte de Brouilly, and Beaujolais-Villages from Lancié. In 2022, they expanded their range to include Chiroubles. For these wines, Andrew and his team follow the methods of legendary winemaker Jules Chauvet, fermenting at cool temperatures in concrete vats and avoiding excessive extraction. The whites in the Du Grappin range include two Aligotés (one of which is skin-macerated) and a Mâcon-Villages.
Minimal Intervention and Sustainable Practices
Le Grappin is dedicated to minimal intervention winemaking. New oak is used sparingly, only on small batches of Mâcon-Villages to help rinse off any lingering oak flavors before the barrels are used for the more delicate Le Grappin wines. All other barrels are sourced second-hand to minimize their impact on the wine.
This commitment to sustainability and subtlety in winemaking ensures that each bottle of Le Grappin wine is a true reflection of the land and the careful attention paid by the viticulteurs. It’s this balance of tradition and innovation that makes Le Grappin a standout producer in the Burgundy region.