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.
Established in 1971, A.O.C. Saint-Véran covers nearly 600 hectares spread across six villages. Like A.O.C. Pouilly-Fuissé, it is divided into two main areas: to the north near Davayé, where heavily limestone soils in the Solutré geological extension alternate with more clay-based areas, where wines are fairly corpulent in style; to the south, near Chasselas and Saint-Véran, the soils are also diverse with perhaps more clay than in the north and the wines in this area are characterised by more mineral aromas. Highly precise vineyard management was used to make this wine: restricted yields with drastic debudding; cluster thinning if necessary; work on the soil; little or no fertiliser and vine protection techniques which are friendly to the environment and other plant life.
Unaccountable weather patterns required twice as much work in 2012 to get the very best grapes. After a mild winter, a fine March was followed by cold weather and frosts in April. May was warm and sunny before a cool, rainy June. An unpredictable summer with heat, hail and frequent storms did not help growth and provoked some shrivelling. These weather phenomena led to a significant drop in volumes, however quality was not affected. Well-aerated bunches of small berries led to increased concentration and intensity. Harvest took place towards the end of September.
The grapes were hand-harvested using small 20 kilogram crates. The whole bunches were pressed gently for 2.5 hours, the must then chilled to 12°C and transferred directly into barrels with as much of the lees as possible. Fermantation with natural yeasts lasted for up to 10 months. The wine was aged for 12 months in French oak barrels, without racking off and no stirring to accentuate the mineral qualities of the wine. No new oak was used. Finally, the wine was very lightly filtered and fined with bentonite, then bottled using gravity.
Pale gold in colour with refined aromas of white flowers and fresh butter. A full wine that is rich, long and elegant with a very clean mineral finish.
|Grape varieties||100% Chardonnay|
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