Burgundy vineyards are well known for their history. Here, there are Pinot Noir and Gamay grapes for the red wine and Chardonnay and Aligote grapes for the white wine. The mention of appellation or plot (Clos) is very important, as on the same vineyard, different winemakers can produce a wines of different quality. Of course, the prestigious wines like premier crus and grand crus are the most desirable, but with 84 quality geographic areas which are full of wines to discover. After years of tasting and experience, we have selected the quintessential wines.
We were surprised at our preference for the non Premier Cru cuvee Les Guignottes in 2011, the balance and poise were noticeable, of course as Arlette pointed out the 1er cru was probably just in its shell, either way this is a fine Chardonnay, steely and pure.
Stephane Magnien's 2012 Charmes Chambertin, Grand Cru is made from 100% Pinot Noir whose vines date back as far as 1980. The grapes are grown in the Mazoyeres Chambertin vineyard (which can also be labelled as Charmes Chambertin) where the terroir is comprised of a gravel and yellow clay-limestone. Post vinfication the juice is aged for 12 months in barrels (10% new oak) followed by 3 months in stainless steel. in 2012 the resulting wine is one of expressive typicity and one that presents all of the hallmarks of a Grand Cru of Gevrey. Deep in colour, expressive nose; strawberry, blackcurrant and spice, with the palate powerful, virile and complex. Superb.
Fixin is traditionally quite stern and austere with elevated minerality. With bottle age the softness of the charming Pinot fruit calms and mellows the palate, The result is a seriously contemplative wine. Audoins Le Rozier certainly follows this ethos, the ripe 2012 vintage adding a welcome extra layer of richness.
Appellation: Premier Cru, clos (walled vineyard), monopole (exclusivity). Area under vine: 2.13 hectares. Sun exposure: East. Soil: Subsoil of Argovian limestone marl with Bathonian clay-limestone scree in places. Grape varieties: 100% Pinot Noir. Winemaking: The grapes are handpicked, then sorted in the cellar and completely destemmed. They are then cold-macerated for 7 days a…
The Domaine Henri Boillot vineyard in Burgundy is split in half between red and white wine production. No chemicals are used and heavy pruning is done in spring to keep the yield low, grapes are then harvested late to achieve maximum maturity. Originally known as Domaine Jean Boillot and not to be confused with Domaine Jean-Marc Boillot, Robert Parker said these wines are "exce…
The vines here are slightly younger, than the Nuits Saint Georges, still on average over 50 years though. The elevage is almost identical, totally de-stemmed with a cold maceration before fermentation. The fruit is a bit more forward, charming and vibrant. Try is with red meats.
The wine is aged in oak barrels for a minimum of 8 months before being returned to the steel tanks, and then bottled. This is a fresh and dry white wine, with citrus flavours of lemon and a definite floral note. This will be delicious served with a simple fish dish.
The En Orveaux Premier Cru of Vosne Romanee by Sylvain Cathiard is, like all their wines, 100% destemmed and undergoes malolactic fermentation. Ultimately, this is a highly accessable Burgundy with pleasant fruit character, racy acidity and lots of freshness. Needs a few more years in the bottle, but will be gorgeous for a decade or so after that!