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.
Saint-Aubin is located in the Côte de Beaune. The vines are, for the most part, planted on the right side of the wide valley that winds its way up toward La Rochepot. The area of appellation is divided between two separate hills: the Montagne de Savoie, which marks the end of the Côte d'Or, and the Montagne du Ban lying perpendicular to it. "En Remilly" is located on the latter slope, only five minutes' walk from Chevalier Montrachet. The winemkaer Gregory Viennois refers to this wine as "Puligny and Chassgne in a glass" as it shows characterisitcs of both wines.The soil is worked to encourage and maintain the soil's bacterial life which is necessary for the sense of place to fully express itself.
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 plots of Pinot Noir were subjected to strict sorting, both in the vineyards and at the winery. The grapes brought into the wineries were ripe, healthy and aromatic. The 2014 reds are wonderfully sophisticated and offer all of the qualities of great red Burgundy wines.
Whole bunches of grapes were gently pressed. The temperature of the must was brought down to 12°C and then immediately transferred to barrels with no settling to keep the lees. Fermentation with indigenous yeasts. The wine was aged for 16 months with no racking or stirring to bring out all of the wine's minerality. 40% new French oak barrels, toasted at low temperatures for a long time, imparted a delicate touch of oak.
The nose is intense and ripe, with white fruit notes and delicate honeysuckle. Excellent acidity on the palate, finishing with good minerality.
|Grape varieties||100% Chardonnay|
|Region||Côte de Beaune, Burgundy|
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