Domaine Denis Berthaut, Fixin 1er Cru 'Les Arvelets' 2017

£60.00

  • Type:

    White

  • Grape:

    Chardonnay

  • Country:

    France

  • Grape Blend:

    Chardonnay 100%

  • Region:

    Burgundy

  • Vegan:

    No

  • Area:

    Fixin

  • Organic:

    Yes

  • ABV:

    13%

  • Winemaker:

    Amelie Berthaut

  • Bottle Size:

    750ml

Tasting Notes

"This is truly remarkable. Orange/gold in colour, it has an ultra complex nutty, citrus peel nose. There are just so many flavours here: tangy citrus, nuts, cedar, old furniture, exotic spices. It has a lovely creamy texture, too. 97/100 "

  • Production Notes
  • Producer
  • Critics Reviews

In a region deeply steeped in tradition, it is exciting to discover a new winemaker who can elevate wines to new heights in quality and pleasure. Amelie Berthaut, the daughter of Denis Berthaut and Marie-Andree Gerbet, only recently took over from her father, having first studied agro-oenology engineering in Bordeaux and spending time making wine with Agnes Henry at Domaine de la Tour du Bon in Bandol, and Dunn in California, before coming home to her family�s estate in 2013. Domaine Berthaut is not a new domaine; it has been in the family for seven generations and has always been well-respected. The domaine covers 13 hectares, mostly in Fixin, but also in Gevrey-Chambertin and Vosne-Romanee. Fixin has the reputation of being a rustic wine, but Amelie explained that is perhaps because the winemaking is rustic and not the terroir. Like all great winemakers, Amelie insists that the most important work happens in the vineyards and working the soil. She follows�lutte raisonnee�farming, with a strong leaning towards organic viticulture: no herbicides or pesticides in the vineyards. The biggest threats are oidium and mildew, but she avoids spraying at all if possible. In the cellar, the juice goes through a cold maceration for up to five days (up to 10�C). Indigenous yeasts start fermentations naturally � alcoholic fermentation in concrete and malolactic in barrels or�foudres.�She pumps over daily and punches down the fruit three to four times after the alcoholic fermentation. Sulfur is added when the wines are initially put into tanks and then once after malolactic is finished, and once before bottling, but always kept to a minimum: total sulfur is 30-50ppm. She uses a combination of or�foudres(1500-3000 liters) and barrels for aging and will age the wines for up to 24 months. Most of the wines are bottled without filtration (the Hautes Cotes and Fixin Villages are lightly filtered.)

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