The nose is a gorgeous mix of honeyed apricots with a hint of toast. Passionfruit and flakes of toasted coconut abound in the rich palate. There is a phenomenal acid line and frame and which gives a structure that will see this wine blossom even more in the years to come in your cellar?
Production Notes
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No oak is used in the winery; the grapes are just pressed gently, in whole bunches, using the pneumatic press, and then fermented in epoxy-lined cement tanks using only natural yeasts and with no chaptalisation before ageing on their lees until being bottled in the spring.
This tiny biodynamic six-hectare estate, next to the village of Clessé in southern Burgundy, has been owned and run by Pierrette and Marc Guillemot since 1985. They took over from Pierrette’s parents, who had been selling their grapes to a local co-op, but this husband-and-wife team decided they wanted to make the wine themselves.
They were early adopters of biodynamics and used to run courses with renowned soil consultant Yves Herody. Lalou Bize-Leroy, Dominique Lafon and Julien Brocard all attended courses here.
Now the vineyards are managed by and he also helps in the winery, although it is Pierrette who oversees the winemaking. Both are trained oenologists. Since 2013 they have also been assisted by their daughter Sophie after she completed an agriculture and oenology degree at Montpellier, and has done some winemaking in Chile and Australia.
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All UK mainland orders should be delivered within 2-3 working days.
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