I tasted with François Confuron-Gindre, father of Edouard, who is now largely
responsible for vinification, but largely following his father’s style. Picking started
on 15th September with degrees slightly higher than for Edouard’s own wines. Some
wines have a proportion of whole bunch vinification here now, but rarely above 20%.
They like it for technical reasons, as it improves drainage in the fermenting vat. The
wines were still in barrel, unracked when I tasted. These are firm, compact reds with
good staying power. - Jasper Morris, Inside Burgundy