Beaune

A new name for the murderer, who may have remained elusive to the police without new information.

[tense music] February 2nd, 1835, in Beaune.

The prosecutor informs the Paris Police Prefecture that a certain Levi Jacob was arrested when he tried to deposit a forged bill of exchange, and that he corresponds to the traits of La Cenere.

[suspenseful music] On March 25th 1835, the order was given to transfer him to Paris.

So let me read from the work of the Abbé François Tinturier.

So he was a Catholic priest in Beaune who wrote a book called Observation on the Cultivation of Vines in Beaune and the Surrounding Area in 1763, in which he asked a rhetorical question.

So I read...

Who is still unaware that in certain years, wines fare better in some climats than in others? And he answers, in this year of 1763, we still have Pommard wine of the finest quality from 1743, which has retained its fine flavour and firmness.

And then, of course, you've got beautiful wines from Vaud.

And then when you go down to Beaune, the wines are slightly lighter because it's the different soil in the terroir.

And then you've got Pommard, which is actually in style probably more similar to Côte de Nuit because it's, again, a darker, richer style.

And then now you've got new wines coming out from the Côte Chalanaise where you've got lovely, beautiful flavors of raspberry and mercury.

May it be sooner rather than later, and at the latest not later than 1938, when so many of us will be so very old.

For my part, I shall look for the first signs in the provinces of rich and riotous blood as on the border, and especially just north of it, or in Flanders, or better still, in Burgundy, from Neuilly and Beaune northward and eastward.

I have especially great hopes of the town of Dijon.

End of chapter six.

Mm.

Um, and we actually, you would've loved this, we, we went to, um, some friends and I went to a cooking school outside in Beaune, in- Yes, I know, the cook, a- atelier place.

The cook place.

Do you know this?

And so what that meant for vineyards in particular was that the properties kept getting smaller and smaller and s- smaller.

And if you're in Beaune, if you're in, in this area in Burgundy, in Beaune, and you tour the vineyards with people that work these vineyards, they can point out, you know, this is Monsieur Talbert, these are his dozen rows.

This is his cousin's vines.

This is his, you know-

Um, it has to taste like Clos de Malts.

It has to taste like the vineyard where it's from, and it will do that on its own as long as you're respectful to the fruit and the juice, and you're not, uh, over-oaking and manipulating it too much, and that's something that we do very nicely.

Uh, there's a very reliable approach across all of our specialty crus, which is, so for example, Puligny-Montrachet, our Santenay, our, our Beaune Premier Cru.

Those are all really specialty, um-