Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory...
Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of most of his wines.
Chorey-les-Beaune was recognised relatively recently, in 1969. It holds no Premier Crus as most of its vines are on the plains, but two climats (parcels of vines) are positioned higher in the hillside: Les Ratosses and Les Beaumonts. The name 'Les Beaumonts' ('beautiful hills') refers to this favourable location and aspect. Situated on slopes of clay and limestone soils which are fairly heavy in marl and alluvial gravel it produces rich, full wines. The vines are single-Guyot pruned and high trellised (1.3m) for maximum photosynthesis. The vines are very old, half were planted in 1902, the oldest vines vinified by Boisset. The grapes are so small and yields so low that Gregory refers to them as "Caviar of Pinot".
The 2014 vintage was very promising and produced good yields. A hot and dry spring gave the false impression that this harvest would be an early one. Unfortunately what followed was a rainy, cold summer which meant that the head-start gained during spring was soon lost. However, maturation began to gather pace at the end of August and the warm weather in September allowed the grapes to ripen perfectly and the harvest began in mid-September.
The grapes were handpicked and collected in 20kg perforated crates. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery. At the winery, the grapes were 50% destemmed but not crushed and were gravity-fed into tanks. Maceration with 50% whole clusters lasted a total of 23 days, including one week of cold maceration at 12°C. Fermentation used indigenous yeasts only. The wine was aged on the lees for 16 months with no racking using a proportion of 35% new French oak barrels.
The wine is a lovely dark red colour with ruby reflections. Delicate aromas of dried rose petals, red berries and spices on the nose. The palate is bold, with fine tannins and a lovely finesse.
|Grape varieties||100% Pinot Noir|
|Region||Côte de Beaune, Burgundy|
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