The bolder Michaut style deftly added to the more restrained style of Vau-Lignau to create a textural, elegant white.
A heady perfume of freshly picked irises and peonies drift above the crushed berry fruit nose. Ripe tannins and fresh acidity support a palate of Morello cherries and bitter dark chocolate (reminiscent of a Black Forest Gâteaux).
At up to 450m altitude and with soils still untouched by phylloxera, Goblet trained vines on the east and southeast facing vineyards lie below the Chapel of the Madonna at the top of the hill. Gamay Noir vines range from 40 to 90 years of age. Grapes are hand-picked and whole-berry fermented for 8-10 days (traditional maceration carbonique) followed by a further 2 or 3 days on the skin to assist with aromas. No use of cultured yeasts. Pressed after 8-10 day cuvaison. First press wine returned to vat and left for 8 months before bottling.
Like all good stories, Boutinot France's is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. After 10 years, the business had grown and Samantha Bailey packed her bags to set up an office in Burgundy. Today, Boutinot has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don't use any single 'model' to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines as well as our own vineyards in Cairanne and Saint-Véran. Drawing on the expertise of our 4 winemakers and network of partner growers, we seek to deliver the highest quality to price ratio possible at every price point.
13% alc vol
|Units of Alcohol per Bottle||9.8 units|
|Cellaring Potential||Awaiting Info|
|Allergen Information||Contains Sulphites|
|Food Matches||In winter, match with a roast leg of lamb. During the summer, chill lightly and serve with roasted or barbecued chicken or pork.|
|Origin||Beaujolais / Maconnais|