Country: France Region: Burgundy Vintage: 2018
Category: Red Wine Color: Red Varietal: Pinot Noir
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
Product Allergens: Sulphites Label
Winemaker: Grégory Patriat
The La Maladière vineyard, located above the village of Santenay, enjoys eastern exposure and lies over fissured limestone topped with a thin layer of marl.
"At the winery, the grapes were completely destemmed but not crushed. They were left whole and were gravity-fed into tanks. Maceration lasted a total of 22 days, including one week of cold maceration at 12°C. Fermentation was with indigenous yeasts only. No additives such as enzymes or tannins were used.
In the cellar, the wine was aged on the lees for 16 months in 20% new French oak barrels. There was no racking. The barrels used had been toasted at low temperatures for a long time and impart a lovely, delicate touch of oak to the wine. "
A deep colour with flashes of ruby. The nose is bursting with red fruits coupled with liquorice and leather nuances. The elegant palate boasts a lovely, long finish.
Braised beef, rib steak, couscous, game meat, roast pork
Closure: Natural Cork ABV:12.5% Acidity [g/l]: 6.58