PL Award 1: SILVER - IWC 2014
Country: France Region: Burgundy Vintage: 2012
Varietal: Pinot Noir and Gamay 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 Grégory 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 Features: Sustainable;Vegan;Vegetarian
Winemaker: Grégory Patriat
Gevrey-Chambertin is one of the largest and most respected vineyards of the Côte de Nuits with a vineyard area of 330 hectares, situated between 240-280 metres above sea level. Soils are limestone, with a good proportion of clay marl. This gives the resulting wines concentration and roundness. Grapes for this wine were grown on old vines using careful vine management techniques which involved pruning, debudding and cluster thinning to restrict yields, and therefore concentrate the vines' reserves into fewer grapes, as well as shoot and leaf positioning to ensure that the grapes were fully exposed to the sun.
Grapes were hand-harvested and sorted before they arrived at the winery. They were 100% de-stemmed but not crushed and transferred by gravity into vats. Maceration lasted around three weeks, with frequent pigeage, or punching down of the cap. Fermentation was carried out by ambient yeasts. The wine was aged in cask for 16 months, using approximately 20% new oak. It was bottled after a very light filtration.
An attractive nose, with perfumes of blackcurrants, small red berries and a slight smokiness. Ripe, rounded tannins provide an elegant backbone and balance the smooth fruit character on the palate. Long and elegant on the finish.
Food Suggestion: Pair with leg of rabbit wrapped in bacon, with earthy, savoury puy lentils.
Closure: NaturalCork ABV:12.5%