With all the hype attributed to Bordeaux, Burgundy still remains the most complex and intellectual of France's dreamland of wine-making. What is lacked in varietal blending, as only two grapes are used - Pinot and Chardonnay, is made up for by the 'terroir' - the expression of geological and climatic conditions, which can vary so dramatically over as little as ten or twenty yards within a single vineyard.
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.
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.