Country: France Region: Burgundy Vintage: 2018
Category: Red Wine Color: Red
Producer: Jean-Claude Boisset
"Jean-Claude Boisset is a private family-owned wine company that was founded in 1961. Jean-Claude’s first parcel of land was located in Gevrey-Chambertin. The Boisset Family makes wines from vineyards all over France and in America. But their home is in Burgundy and their offices and winery are located in an old Ursuline convent in Nuits-Saint-Georges.
In 2002, Jean-Charles recruited Gregory Patriat to revitalise and reinvent the Jean-Claude Boisset name, something which he has done brilliantly. Gregory had previously worked at top Vosne-Romanée producer Domaine Leroy, where he had been more involved with the vineyards than the winery. He adopted the same approach at JCB, where he set about transforming it from a négociant, a producer who buys wine from growers, to a viniculteur, a producer who buys grapes from producers with whom he has worked closely to achieve the quality he wants. “The quality of the wine comes from the grapes,” he asserts. Because of this approach, he often makes wines from tiny parcels, some of which we will only have for one vintage.
Grégory’s skill is reflected in his stunning St Aubin Premier Cru ‘En Remilly’ 2013, which was awarded the St Aubin Premier Cru Trophy at the 2015 International Wine Challenge (IWC). Grégory makes Pinot Noir that is clean and bright. His consistency is a testament of his talent with his 2013 Clos de la Roche also taking home the IWC Clos de la Roche Trophy in 2015."
Product Allergens: Sulphites Label
Winemaker: Grégory Patriat
The fruit for this wine comes from old vines, all 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.
The grapes were hand harvested using small 20kg crates. Sorting took place in the vineyards and then again on the sorting table upon arrival to the winery. Grapes were 100% destalked but not crushed and put into vats using gravity. Total maceration lasted for 23 days including one week cold maceration at 12°C to develop aroma and good colour, with pigeages (punching down of the cap) when necessary. Fermentation took place with indigenous yeasts. The wine was aged for 14 months on the lees without racking off in French oak barrels (10% new oak). The wine was lightly filtered but unfined and bottled using gravity.
Fresh raspberries on the nose with notes of black pepper. The freshness continues on the palate with more red fruits and a lovely roundness.
Food Suggestion: A wine to enjoy with casseroles, light meats and any pizza or pasta dish.
Closure: Stelvin ABV:12.5% Acidity [g/l]: 5.69