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Jean-Claude Boisset Bourgogne Pinot Noir Les Ursulines 2016 (1x75cl)
Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2018 edition tasting of Best Buy Red Burgundy (see blue link below).
Jean-Claude Boisset Bourgogne Pinot Noir Les Ursulines 2016 - Nov 2018 Decanter review
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 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of most of his wines.
The fruit for this wine comes from old vines, mostly 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.
What had promised to be a very generous vintage, turned out to be an extremely difficult year for Burgundy, with terrible bouts of hail, frost and mildew. Yields were very low due to the complicated weather patterns throughout the year. The harvest ended on a high note with a warm, dry and sunny July through to October. This spell of consistently good weather salvaged the vintage.
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.
A fresh, great value Burgundy with lovely roundness. The nose is aromatic and inviting with notes of fresh raspberries and hints of black pepper. The freshness continues through to the palate with more red fruits and lovely supple tannins.