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.
The vineyards of Santenay stretch across 400 hectares of which 123 are planted with Premier Cru vines, divided into three distinct zones. The village appellation forms a sort of belt that surrounds the Premiers Crus. Veins of brown soil, mixed in with limestone resurface to the south of Chassagne-Montrachet in the direction of Santenay. Unique to Santenay's vineyards is the almost exclusive use of the Cordon de Royat pruning technique, whereas the Guyot method is still predominant in the rest of Burgundy. This method of training restricts yields and promotes good air circulation in the vineyards.
Very particular conditions were experienced in 2011 which led to a very early harvest. Springtime was particularly dry and warm giving early signs of potentially promising quality. Rainfall in July helped build up water levels in the soil and brought a fresh lease of life to the vines. Unpredictable stormy conditions in August led to growers paying extra care to their vines. Abundant sunshine and low rainfall levels in September rewarded the growers' patience. Strict sorting of grapes was required both in the vineyard and at the winery. The wines show a generous character, with rounded, supple and elegant tannins. The appealing style of this vintage, already easy to appreciate, will allow for early drinking. Harvest took place on the 3rd of September.
The grapes were destemmed but not crushed and were gravity-fed into tanks for a 27 day maceration with one week at 12°C. Only indigenous yeasts were used and no additives were used. The wine was aged on its lees for 12 months in French oak barrels, with 35% new oak. The wine was lightly filtered but not fined, then bottled using gravity in September.
A dark, intense red. Subtle notes of red berries radiate from the glass. On the palate, the wine is very concentrated and dry, with refined tannins and a savoury character supported by redcurrants and rosehips. The finish has great length with a lingering smokiness.
|Grape varieties||100% Pinot Noir|
|Region||Côte de Beaune, Burgundy|
Liberty Wines customers can order this wine directly from us.