Monthélie Blanc

Côte de Beaune

Jean-Claude Boisset

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.

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Vineyards

The small, picturesque village of Monthélie is situated in the centre of the Côte de Beaune, immediately south of Volnay and bordered by Auxey-Duresses and Meursault. It is one of the smallest communes in the Côte de Beaune - only 120 hectares of vines are planted, of which just 7.5 hectares are Chardonnay. The vineyards are closely grouped together on the sides of the valley, at an altitude around 280 metres above sea level. They face south-east and have distinctive white chalky soils. Parcel-based selection and strict vineyard management is employed, with little or no fertilisers and green harvesting takes place as required.

Vintage Information

Very particular conditions were experienced with the 2011 vintage which led to early harvesting. Spring was notably dry and warm suggesting potential quality. Rainfall in July helped rebuild the water levels in the soil and brought a fresh lease of life to the vines. Unpredictable stormy conditions in August, meant growers gave extra care and vigilance to their vines. Abundant sunshine and low rainfall levels in September rewarded their patience when picking began on the 8th of September. Strict sorting of grapes was required both in the vineyard and at the winery, with only the very best grapes being vinified.

Vinification

The whole bunches of grapes were gently pressed for around two hours. The temperature of the must was brought down to 12°C which was then immediately transferred to barrels with no settling to preserve the maximum lees. Fermentation was long (up to 10 months!) using indigenous yeasts. The wine was aged for 18 months with no racking or stirring to bring out the minerality. A proportion of 30% new French oak barrels toasted at low temperatures for a long time imparted a subtle, delicate touch of oak. The wine was bentonite fined before being bottled using gravity in March 2012.

Tasting Notes

A golden example Burgundy, not only in colour. Citrus and very ripe berries on the nose, this wine has a finely concentrated palate that combines creaminess and a mineral character.

Vintage Information

Vintage 2011
Grape varieties 100% Chardonnay
Region Côte de Beaune, Burgundy
Winemaker Gregory Patriat
Alcohol (ABV) 12.5%