Vintage: 2020

VintageProduct CodeFormatClosureAvailability
2020BO218B206 x 75Natural CorkContact Us
Vegetarian
Vegan
Producer

Jean-Claude Boisset is a family-owned wine company founded in 1961, with their first parcel located in Gevrey-Chambertin. Today the company is based in Les Ursulines, a former convent in Nuits-Saint-Georges and is run by brother and sister duo Jean-Charles and Nathalie Boisset. In 2018, they opened a new state-of-the-art winery, reflecting their modern, technical approach to winemaking.

Since 2002, the wines have been made by Grégory Patriat. Previously head viticulturist and assistant winemaker at the legendary Domaine Leroy, Grégory has brought a detailed, vineyard-led approach to Jean-Claude Boisset. This approach is mirrored in Grégory’s winemaking, resulting in wines that reflect their origins with a harmony of freshness and fruit expression. After tasting the 2021 vintage, Jancis Robinson wrote that she “was utterly knocked out by the balance and refinement of Grégory Patriat’s wines at J-C Boisset”.

Today, Grégory makes 45 wines from across the Côte d’Or, working closely with his team of growers throughout the year. He gets just as excited about his plot of Grand Cru ‘Clos de la Roche’ (from which he has been buying fruit since 2002) or his vines in Chambolle-Musigny (which includes a parcel of the Premier Cru ‘Clos de l’Orme’), as he does with his Aligoté, his Fixin Blanc or other lesser-known appellations.

His philosophy is simple: work with old, massal selection vines that produce highly concentrated, low-yielding fruit. In the cellar, he is non-interventionist, preferring to let the fruit express itself. “70-80% of the quality comes from the vineyard,” he says. Vinification for the reds is in large, open-topped oak foudres, while the whites are fermented in Chassin barrels. Since 2007, Grégory has introduced larger 450-litre barrels to reduce the influence of oak.

Grégory’s wines have won no fewer than 74 medals and 13 trophies from prestigious competitions over the past eight years, including the International Wine Challenge ‘Clos de la Roche’ Trophy, which he has won five times.

Vineyards

Saint-Aubin is spread over two different hill ranges: one is the Montagne de Savoie, which marks the end of the Côte d'Or, the other is the Montagne du Ban which runs perpendicular to it. The Premier Cru ‘Sur Gamay’ is situated on the slopes of Montagne du Ban, near to Puligny-Montrachet. Grégory sources this Chardonnay from 0.59ha of south-facing vines, planted on limestone soil. The vines are Guyot trained and are 45 years old on average, lending excellent concentration to the finished wine.

Vintage

Another warmer-than-average vintage in Burgundy, 2020 commenced with a mild winter and similarly mild spring which brought about an early budburst. A warm summer with steady winds enabled the fruit to remain in pristine condition during veraison, however the lack of rainfall caused some of the parcels to suffer from heat stress and resulted in some sunburn on the bunches. 2020 produced wines that display deep colour and concentration, kept in check by aromatic complexity and good levels of acidity.

Vinification

The grapes were hand picked and sorted once in the vineyard and a second time upon arrival at the winery. Whole bunches were gently pressed for two and a half hours. The temperature of the must was then cooled to 12°C and transferred directly into 450L barrels without settling, in order to keep the must in contact with the lees. Fermentation took place slowly over a period of 10 months using only indigenous yeasts. Following fermentation, the wine was aged for 15 months in 30% new French oak without racking or lees stirring. The wine was gently filtered before bottling.

Tasting Notes & Technical Details

A golden yellow in colour, the Saint-Aubin 1er Cru `Sur Gamay` has aromas of white flowers, stone fruit and pear coupled with a hint of fresh pastry and fine mineral notes. The palate is elegantly textured with concentrated fruit and honeyed flavours balanced perfectly by a crisp acidity and long, tangy finish.

Alcohol (ABV)

13.5%

Acidity

7.02 g/l

Residual Sugar

0.2 g/l

pH

3.13

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