An affordable red Burgundy from the lesser-known village appellation Irancy in the Auxerrois, this wine is not just good value. It is an outstanding, super mineral and savoury wine with irresistible energy. With its silky, mouth filling texture and loaded with ripe plum, cherry, anise, orange rind and wood spice notes as well as very fine tannins on the driven close, this is a real stunner. Goes very well with magret de canard, roasted chicken, steak and frites and most cheeses.
Vineyards: The Irancy appellation is located just southwest of Chablis. The vineyards, with mostly southerly or south-westerly exposures, are situated on slopes above the Yonne river on primarily Kimmeridgian marls and limestone soils. Les Mazelots is a single vineyard planted in 1908 and is Goisot's top expression of their unique terroir. Goisots vineyards are farmed by hand and organic, and are Demeter Biodynamic certified.
Winemaking: The fruit is fermented in stainless steel tanks. It gets a long maceration of between 10-24 days without punch downs. It then goes into barrel (25% new) for maturation for about 13-15 months, during which time the malolactic conversion takes place as well. Guilhem Goisot perserves the essence of the region beautifully.
Guilhem Goisot is one of the rising stars of Burgundy. Along with his father, the highly-respected Jean-Hughes Goisot, Guilhem is crafting some of the best value wines coming out of Burgundy at the moment. In 2014, Guilhem inherited a small parcel of land in Chablis, just north of Chitry. The vines were planted back in 1976 by Guilhem's father-in-law. He now farms it biodynamically, and produces it traditionally.
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