A classic introduction to white Burgundy.

Tasting Notes

This beautifully balanced and classic white Burgundy has a savoury, baked peach and biscuity nose with a rich, broad yet vibrant palate that is balanced with moreish acidity. The oak is well-integrated on both the nose and palate adding texture and finesse followed by a long, intense finish.

Production

Chardonnay grapes are sourced from vineyards in Gevrey-Chambertin and Auxey-Duresses. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthiomieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined prior to bottling but not filtered.

Producer

In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Bernard and Jean-Christophe Vallet run the house alongside their sons, Pierre and Louis Henry.

This winery represents everything that we are proud to be associated with: attention to detail, careful selection of the best grapes, and above all a passion for making superb wines. All Pierre Bourée wines are vinified in their cuverie in Chambolle-Musigny, and are then matured in their cellars at Gevrey-Chambertin.

A Note on Sustainability

Pierre Bourée et Fils is keen to work in an as environmentally friendly method as possible, using techniques such as regular maintenance of the soil by ploughing, applying the minimum of phytosanitary treatments and the controlling of vine vigour and yields through careful pruning. The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.

Specifications

Fine, full-bodied white Burgundy.

Tasting Notes

Expressive, almost exotic aromas and flavours with a lovely touch of oak that adds a slightly nutty character to the lush, ripe Chardonnay fruit. Rich but restrained, there is a real finesse and elegant balance to this very classy white Burgundy.

Production

Grapes are grown on the limestone and clay soils of Solutré and Vergisson. Fermented in barriques, this wine then spent 12 months in a mixture of new and older French oak.

Producer

The 14.5 hectare Domaine G. Saumaize (formerly Domaine des Maillettes) is now wholly run by Guillaume Saumaize, follwing the recent retirement of his mother, Annie. Tending to more than forty parcels of vines (up to 80 years old) spread across four Mâconnais communes (Vergisson, Davayé, Solutré and Prissé), he produces Pouilly-Fuissé and a range of other Mâcon AOC wines.

In 2018, the Saumaize family invested in a new barrel cellar, giving them much more flexibility to vinify individual parcels of grapes separately and thus express their terroir even more clearly. The Chardonnays are classically styled, with part or full vinification in oak for richness and complexity.

Specifications

Tasting Notes

The bolder Michaut style deftly added to the more restrained style of Vau-Lignau to create a textural, elegant white.

Nose

Lightly toasted buttery oak on the nose.

Palate

The palate is complex and mineral yet ripe with plenty of fresh Chablis acidity. A wine which merits its Tastevinage award will be long-lived; expect at least five years' drinking.

Production Method

The lieu-dit of Vau-Ligneau (meaning little valley) is one of Chablis' more recent promotees to Premier Crus status, elevated for consistently producing superior quality wines. Chardonnay grapes are grown on 40-year-old vines in Kimmeridgian soil with a south-easterly exposure (giving a more mineral style than the Premier Cru Beauroy which comes from south / south-westerly vineyards). A deep layer of white clay gives the wine length, finesse and elegance. 20% of the wine is fermented in oak barrels (228l & 600l), the rest in stainless steel. The oaked proportion remains in barrel for 11 months.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Specifications