Wines Included In This Case Are:
2017 Chablis 1er Cru Fourchaume, Domaine Jean Goulley (Chablis, Burgundy, France)
The area of Fourchaume is an extension of the northerly slopes of the Chablis Gr&s Crus & this wine is distinguished by its complexity, elegance, aromatic floral bouquet & length – classic, mineral Chablis.
2017 was characterised by a significant spring frost which greatly affected Chablis & resulted in very small production as a result of low yields – the lowest in 50 years. The fruit that remained was of very high quality & resulted in a classic vintage; balanced wines with excellent typicity.
Fourchaume is a Premier Cru vineyard in Chablis. This vineyard has a similar exposure to the Chablis Gr& Cru vineyards which lie across the Fontenay Valley, to which Fourchaume wines are often compared. The grapes come from a parcel which includes some vines which are 60 years old.
Vinified with minimal intervention, the grapes were carefully selected. Fermentation took place with natural yeasts for two to three weeks at 21°C in temperature controlled stainless steel vats, to showcase the characteristics of this impressive terroir. The wine was matured for 18 months in stainless steel vats, of which it spent nine months on its fine lees to gain texture, weight & complexity.
2017 Mâcon-Cruzille, Les Genievrières, Domaine Guillot-Broux (Burgundy, France)
Yellow stone fruit & floral aromas prelude a velvety flavour of citrus & vibrant minerality with hints of spice complexity. Unique Mâcon style.
The grapes for this cuvée come from an eight hectare parcel in the ‘lieu dit’ or named vineyard of ‘Les Geniévrières’, in Mâcon-Cruzille. The vines were replanted in 1983 on a site that had lain fallow since phylloxera swept through the region more than 100 years before. Prior to planting, it had not been treated with chemicals & is now certified organic. The vines are grown on steep slopes, in clay limestone soils.
The wine was made organically. The Chardonnay grapes were whole cluster pressed, without clarification, into barrels. Fermentation took place with native yeasts on the lees. Malolactic fermentation occurred in the barrel, during which the lees were stirred regularly, known as ‘bâtonnage’. This added complexity & texture to the wine. The use of oak was judiciously monitored, with the wine spending 11 months in old oak.
2016 Santenay, Clos des Champs Carafe, Antoine Olivier (Burgundy, France)
Expressive of its cooler climate, the delicate & elegant aromas give way to a full-flavoured wine showing grapefruit & mineral flavours & finishing on a long, saline note.
Significant frost hit the vineyards in April 2016, which resulted in low yields of 25 hectolitres per hectare. Fortunately the weather conditions improved during the summer with warm, sunny days from July through to harvest time. This enabled the grapes to reach maturity & deliver finely balanced wines showing more classic characteristics.
The grapes were gently pressed & racked to barrel where fermentation took place using natural yeasts. The wine was kept on its fine lees & underwent bâtonnage to impart texture & complexity to the wine. Malolactic fermentation took place in barrel. The wine was 100% barrel aged for 12 months, in 350 litre barrels of which 20% were new oak. The wine was then transferred to tank where it spent a further six months, prior to being lightly fined, filtered & estate bottled.
2017 Pouilly-Fuissé Prestige, Domaine Ferrand (Burgundy, France)
A rich, complex wine with aromas of exotic fruit complemented by subtle hints of vanilla. The palate is round & buttery with ripe apricot flavours enveloped in delicate oak nuances through to a long finish.
2017 was a great vintage in the Mâconnais. The summer weather was mainly sunny & warm, interspersed with cooler, rainy days, which allowed the vegetative cycle to develop & the grapes to reach excellent maturity levels. The resulting wines are aromatic & full of varietal character with the cooler nights producing slightly higher acidity levels.
The grapes were pneumatically pressed, before being decanted to temperature controlled stainless steel vats, where fermentation took place. 30% of the wine was then aged on its lees in new French oak casks, with a weekly bâtonnage for additional weight, texture & creaminess in the final wine. The wine was racked, blended & lightly filtered prior to being bottled.
2018 Rully 1er Cru ‘Rabourcé’, Gouffier (Burgundy, France)
Layers of flavour showing a beautiful purity of fruit complemented by an opulent mouthfeel.
The vines are grown in the 1er Cru vineyard of Rabourcé, in AOC Rully, a northern commune of the Côte Chalonnaise. The soils are limestone which imparts elegance to the wine. The climate is continental, with warm summers, cold winters & excellent diurnal temperature differences.
The Chardonnay grapes were h&-picked at optimum maturity & carefully selected in the cellar. The grapes were very delicately transferred via a conveyor belt directly to French oak barrels of 228 to 400 litres, of which 25% were new, in order to preserve the mineral character. Fermentation took place in the barrels & aged for 12 months in barrel with regular bâtonnage to impart texture & complexity.
2018 Givry 1er Cru ‘En Veau’ Blanc, Domaine Joblot (Burgundy, France)
A beautifully crafted wine with a luscious nose of intense bright fruit & a creamy, buttery complexity. The richly textured palate is beautifully balanced by a refreshing acidity, with expressive fruit layered with finely integrated oak & a mineral hint on the long, complex finish. Very stylish.
Givry is a small village in the heart of the Côte Chalonnaise, a sub-region in the south of Burgundy. The grapes come from the named plot of ‘En Veau’, where the fruit is harvested from vines which are grown in clay soils. The vines are cultivated according to a philosophy of minimum intervention; taking a natural & patient approach, which involves meticulous attention in the vineyard, but with a light touch, in order to retain the essence of the terroir.
Traditional vinification took place, with fermentation starting in tank & then being transferred to barrel. 50% of the wine was fermented in new French oak barrels, 50% in one year old barrels. The various parcels were then blended & the resulting wine was aged for 12 months in barriques.