This Burgundian domaine has been a family estate for nearly 200 years. Erwan Faiveley, 7th generation, took the reins in 2006 from his father when he was only 25. They have earned their reputation as one of Burgundy’s finest and most trusted, with an unparalleled selection from the Côte de Nuits, Côte de Beaune and Côte Chalonnaise totalling over 120 hectares.
The village of Rully has been inhabited since Ancient times and its wines have long enjoyed a reputation for excellence. In 1629, King Louis XIII received a gift of 22 barrels of wine from Rully when travelling through Chalon-sur-Saône. The white wine from Rully is now one of the Côte Chalonnaise’s most iconic wines.
The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.
The grapes are harvested and sorted by hand. The musts are extracted using a pneumatic press before being settled. The alcoholic fermentation lasts 4 weeks and takes place for a proportion of the musts (50%) in French oak barrels, 10% of which are new oak. The ageing period lasts 16 months with regular stirring whilst the rest of the blend is aged in vats. This allows the wine to develop delicate woody notes whilst conserving its freshness and distinctive character.
Clear, light yellow colour and a fresh nose characterised by flinty, mineral notes. The palate is smooth, round and very distinctive with a delicate touch of acidity that lingers on the fresh finish. Pairs well with baked salmon parcels, vegetable terrine.
ABV = 13.0%.
Domaine Fichet is situated in Burgundy in a small village named Igé, and more exactly in the hamlet Le Martoret. Part of a wine growers’ family for many generations, Francis Fichet decided to take the risk of creating his domain by withdrawing from the cooperative cellar of the village, during a wines crisis in 1976.
Maconnais superstar, Domaine Fichet, is giving its Cote de Beaune neighbours a run for their money. By focusing on individual vineyards, the Fichet brothers have unlocked the potential of their land and claim they will not stop improving their output until their family winery is held in the same regard as the famous names from Puligny- or Chassagne-Montrachet. Working in the commune of Igé, they own a 4.6-hectare vineyard that sits on the side of the valley. Called ‘Château London’, it is considered one of the top sites in the Maconnais.
Old vines, free draining shale soils and the perfect amount of sunshine work in collaboration to ensure the grapes ripen evenly. The grapes are sorted carefully and aged on their lees, then fermented in old barriques. The results are simply superb.
To see a fiche technique / tasting sheet for this wine that has been prepared by the team at Domain Fichet, please click on the blue link below.
ABV = 13.0%.
Until 2005, the Perraud family was one of many making their living from growing grapes for the local cooperative. Encouraged by his parents, Jean-Christophe Perraud, then 24, began to make and bottle wine from the family's 25 hectares of Bourgogne, Mâcon and Saint-Véran vineyards and sold them on the local market until 2009. Produced from what the Perrauds describe as 'young vines' (both the Chardonnay and the Aligoté are between 20-25 years old), the wines show remarkable elegance, purity and complexity at modest price tags. Domaine Perraud is a fine example of a young vigneron striking out on his own with the family's vineyards to create what will soon be one of the Mâconnais' most respected domaines.
The Aligoté was all grown in Jean-Christophe Perraud's own vineyards in Mâcon, in the communes of La Roche Vineuse, Verzé and Salornay sur Guy. The Aligoté variety thrives on silex (flint) or chalk soils as found here and gives expressive, aromatic wines with excellent minerality. The grapes were machine harvested in the cool of early morning. This ensured a quick turnaround so that the precious stone fruit character was kept intact, without danger of oxidation.
For most producers, 2017 was a plentiful harvest with good concentration and expressive fruit. This achievement was not without effort. In the Mâconnais the summer heat meant that maintaining acidity was the main challenge. The high summer temperatures also affected the size of the berries, which resulted in good concentration but less juice. For Domaine Perraud, it was crucial to start the harvest at the end of August to preserve maximum acidity and achieve wines with both balance and freshness.
Wild yeasts were used for the fermentation and the malolactic fermentation was allowed to take place in order to encourage a round, supple feel. The wine rested for six months on its lees and was aged for a further four months in bottle to encourage complexity, before blending and then bottling. Only stainless steel was used.
Bright lemon yellow in colour, with abundant aromas of citrus and stone fruit. The medium-bodied palate shows lovely purity of lemon and mineral flavours, balanced by riper peach and pear fruit, which last well on the elegant and refreshing finish.
ABV = 12.0%.
Gaunoux is an old Côte de Beaune family whose most famous member was Henri Gaunoux—a celebrated vigneron in the decades on either side of the second war. Upon his death in 1972 his estate was divided among his family, and his two sons consolidated the vineyard parcels into two domains: Domaine François Gaunoux in Meursault, and Domaine Michel Gaunoux in Pommard.
Henri’s grandson, Jean-Michel, went to work side by side with François in 1978. In 1990, Jean-Michel split with his father and started his own domain, Domaine Jean-Michel Gaunoux, with vineyard parcels from his mother’s family. In 1991, he put in a new, very deep and cold cellar and aging room. In 2012, after completing enology studies and working a harvest at Saint Innocent in Oregon, Jean-Michel’s son Henri joined the domain. These days, the father and son team farm nearly six hectares, or 14.5 acres, in the villages of Meursault, Pommard, Puligny-Montrachet, and Volnay.Production is just about evenly split between Pinot and Chardonnay, and Jean-Michel is equal to either variety. The distinguishing characteristic of his wines is—and I hope you appreciate this term—their regal nature. These are self-assured wines, without need of flash or pizzazz (you won’t find big extractions, high toast oak, or the like here). They know themselves and are solidly built, pure, long, very mineral, and ageworthy.
He manipulates very little in the cellar, and limits the use of new oak to about 30% for the Premier Cru red in good years (15-20% for the whites). He racks the wine out of barrel and into vats shortly after the following vintage so that his barrels never go empty and dry out. He quit lees stirring in 2004, fearing that it encouraged premature oxidation, and subsequently found that this permitted him to cut his SO2 additions in half. He does not filter the reds. In good years, Jean-Michel takes the rare step of putting aside a certain amount of a given year’s wine to age in bottle in his cellar for later release. This allows him to offer beautifully stored bottles of his wine to clients. And the thing is, he does so at near the same prices as the current release.
Gaunoux's village Meursault is an assemblage of 4 parcels: Terres Blanches (1.15 acres) and Pelles (0.5 acres) on the south side of town, giving richer fruit and elegance; and Criots (1 acre) and Malpoiriers (2 acres) on the north side, giving a leaner, more mineral wine. The average age of the vines is 45 years.
Long, cool fermentation in barrel; 15-20% of French oak barrels are new and the rest are one-year-old. Aging/elevage: racked into neutral vats after 12 months, and then bottled.
Well developed with ripe, tropical fruit on the nose and an enticing note of honey leading to an intense and concentrated palate with well balanced acidity and a crisp, clean, lengthy finish.
ABV = 13.0%.
Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from lieux-dits (or tiny plots of vines), something which accounts for the limited production of most of his wines.
This wine is from Igé, one of the Mâconnais' top villages. Château London is the specific vineyard or lieu-dit of the grapes. Vine age is approximately 20 years and the yield is 7,000 vines per hectare. The vines are Guyot trained to a height of 1.3 metres, to ensure enough light exposure for photosynthesis. Soils are stony and clay, with a high proportion of chalk. The grape is a clone of Chardonnay, Chardonnay-Muscaté, which gives the typical structure, poise and freshness of Chardonnay together the aromatic expression of Muscat.
In 2017, Burgundy enjoyed a return to average yields. Some areas were impacted by spring frosts which reduced yields slightly. Generally the vines’ growth cycle benefitted from an early budburst at the beginning of April, followed by a very warm summer. Ripening progressed at a good pace with the first grapes being harvested across the region two weeks ahead of average.
The grapes were harvested manually into 20kg crates, then whole bunch pressed for 2.5 hours, before the juice was transferred to oak vats. Indigenous yeasts were used for a long fermentation without racking or lees stirring. The wine was then aged in 30% new French oak barrels for eight months without being racked. The barrels used are toasted at low temperatures to impart a subtle, delicate flavour to the wine. The wine was bottled by gravity in August 2017, fined with bentonite and very lightly filtered.
This 100% Chardonnay has golden nuances in the glass. There is a nice complexity on the nose with aromas of ripe yellow fruits, citrus and white rose. This wine is clean and fresh on the palate with good acidity. The finish is long and lively.
ABV = 13.0%.
La Chablisienne, founded in 1923, has been at the vanguard of the modern co-operative movement and has challenged the assumption that big (250,000 bottles/year) cannot be beautiful. Over the years, La Chablisienne has given birth to a series of wonderful, ageworthy wines that have positioned the estate at the top of the cooperative wine quality hierarchy; indeed, there are fewer cooperatives anywhere that make better wines than La Chablisienne. The grapes come from 300 winegrowers in the region and are vinified under the talented eye of Vincent Bartement, who yet again, has secured La Chablisienne the award of IWSC French Wine Producer of the Year 2018.
A signature characteristic of La Chablisienne is a mosaic of climates, or vineyard plots, making it one of the few sources from which wine lovers can truly taste the differences between the various premier cru and Grand Cru sites. The wines are made from a single grape variety, Chardonnay; therefore, the differences between the wines express phenomenal terroir diversity. The unique soils, specifically Kimmeridgian soils, and microclimates of Chablis prove an ideal place for Chardonnay cultivation. Here mineral examples are produced, as well as, wines of superb finesse unmatched by any other Chardonnay in the world. La Chablisienne’s range of Chablis offerings cover the full spectrum from Petit Chablis’ to Grand Crus. Their quality is consistently outstanding. They have established themselves as the benchmark for Chablis producers and the bar continues to be raised.
The vines used to make this wine are situated in the villages of Beines, Béru, Chablis, La Chapelle Vaupelteigne, Chemilly sur Serein, Chichée, Collan, Courgis, Fleys, Fontenay, Lignorelles, Ligny le Châtel, Maligny, Poilly, Préhy, Saint Cyr les Colons, Viviers and Villy. The vines used are on average around 20 years old.
The must undergoes cold settling before fermentation which happens in stainless steel tanks. Malolactic fermentation is also allowed to occur. The wine is then left to mature on its fine lees, in tanks.
This is a clear and brilliant wine with golden-yellow colour. A well-developed and mature bouquet reveals white and yellow-fleshed fruits. A very distinguished mineral note becomes more noticeable on aeration. Good aromatic length. Very pleasant volume in the mouth accompanied by freshness and crisp, well-defined fruitiness. The ripeness detected in the nose returns elegantly in the mouth. Good persistence in the finish.
ABV = 12.5%.
Domaine Laroche epitomises Chablis, with impeccable quality and remarkable ownership of 100 hectares of vineyards, including 30 hectares of Premier Cru and 6 hectares of Grand Cru sites. Founded in 1850, there is still a dynamism which permeates everything they do. Michel Laroche, the driving force since he took over the domaine in 1967 has now retired, but his legacy is very much alive with a young team full of energy and ideas. As part of their aim to retain purity and minerality in the finished wine, Laroche were the first Burgundian producer to move to screwcap in 2002. In addition to their own vineyards, the domaine has developed long standing purchasing partnerships with 40 small growers. The range is divided into 'Laroche', for the wines made from these partnerships and 'Domaine Laroche', for those from their own holdings. The Laroche Petit Chablis and Chablis represent excellent value and are made in exactly the same way as the Domaine wines, with utmost care to maintain the lively, pure and minerally character that typifies good AC Chablis.
The vines are cared for in the same way as the domaine's own, maintaining the lively, mineral fruit character typical of good Chablis. The Chardonnay grapes are harvested according to the ripeness of each plot; once each parcel has ripened, harvest is carried out over two days to ensure the correct levels of ripeness are maintained.
2018 was one of the best vintages for Chablis in the last 20 years. An unusually warm, dry summer encouraged optimal ripeness while warding off diseases, resulting in plentiful yields. This is welcome news after two years racked by frost.
The grapes were pressed immediately on arrival at the winery. The must was fermented in stainless steel tanks for two weeks at 16°C to retain freshness and purity. All of the wine went through malolactic fermentation and spent nearly six months on lees to give extra complexity and a smoother mouthfeel. Filtration was light to retain the natural body and fruit character.
The nose is fresh and youthful with complex mineral notes. The lifted, harmonious palate has flavours of white fruit and perfumes of spring blossom before a long finish.
This wine is suitable for vegetarians and vegans.
ABV = 12.5%.