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.
This wine is produced mostly from parcels from the Côte de Beaune, with some grapes from a little further south, which gave a richness and structure to the wine. This is quite rare as most negociants source their 'Bourgogne Blanc' from the Macônnais area. Soils are mostly limestone-clay. Grégory is fanatical about the quality in the vineyard, regularly checking for any sign of disease or vine pests; he focuses particularly on soil management in order to increase microbiological activity and thus soil and vine health.
2016 had promised to be a very generous vintage, but 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 whole bunch pressed very gently for two and a half hours. The must was dropped to 12°C before being transferred to oak barrels, without settling, to conserve as much of the lees as possible. The must underwent a very long fermentation using natural yeasts. The wine was aged for 14 months without racking, or lees stirring, to accentuate its mineral qualities. 10% new French oak barrels were used to impart subtle complexity and a smooth finish. Again, it is quite rare for a 'Bourgogne Blanc' to be 100% aged in oak. Bottling took place using gravity after fining with bentonite and a very light filtration.
A fresh bouquet with notes of acacia, honey and yellow fruits. The palate is very well balanced, with good acidity and a silky texture.