Jean-Claude Boisset has undergone a radical transformation since 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 and produces wines that are very similar in quality to wines from Puligny and Chassagne. No fewer than 65 hectares of Saint-Aubin’s vineyards are classified as Premier Cru. The soil is worked to encourage and maintain the soil’s bacterial life which is necessary for the terroir to fully express itself.
Like the Côte de Nuits, the Côte de Beaune was also affected by the hail storms and wet weather that characterised the late spring and early summer of 2012. With poor flowering conditions, there was low fruit set which resulted in reduced yields. Nevertheless, great care of the remaining grapes ensured excellent quality at harvest.
Grapes were harvested the third week of September. The whole bunches of grapes were gently pressed for 2½ hours. 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 by ambient yeasts lasted almost 10 months. It was then aged for 16 months with no racking or stirring to bring out all of the wine’s minerality. A proportion (30%) new French oak barrels, toasted at low temperatures for a long time ,were to impart a subtle, delicate touch of oak.
Golden yellow colour. Delicate aromas of white flowers, pristine citrus fruits and a discrete touch of oak. The palate is very soft with a great deal of minerality.
|Region||Côte de Beaune, Burgundy|
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