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A fresh, great value Burgundy with lovely roundness. Bright ruby-red in colour with intense red fruit aromas of wild strawberry and raspberry with hints of black pepper. The freshness continues through to the palate with juicy red fruits and lovely silky tannins.
The fruit for this wine comes from old vines, mostly from the Côte de Nuits, which ensures that the quality of the blend is far higher than that of a standard Bourgogne. The vineyard management here is stringent and uses specific techniques to control yields, guaranteeing good concentration of flavours in the grapes. These techniques include debudding, cluster thinning, little or no use of fertiliser and environmentally-friendly vine protection.
2017 began with a warm spring and early budburst in April.The entire vintage continued ahead of schedule, with flowering in mid-June followed by a rapid fruit set. August saw alternating heatwaves and rain, but the dry start to the year ensured excellent fruit health, with almost no sorting necessary. The harvest began at the end of August, around two weeks earlier than average. This was a ripe vintage, which produced open, youthful wines.
The grapes were hand harvested using small 20kg crates. Sorting took place in the vineyards and then again at the winery. Grapes were 100% destalked but not crushed and gravity-fed into vats. Maceration lasted a total of 24 days including one week cold maceration at 12°C to develop aroma and good colour. Fermentation took place with indigenous yeasts with infrequent pigeage (punching down of the cap). Post ferment, the wine was aged on lees for 8 months in lightly toasted French oak barrels (15% new) before being lightly filtered and bottled using gravity.
Jean-Claude Boisset was radically transformed with 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.