Region - Burgundy
Grape Varieties - Chardonnay 100%
Alcohol by volume - 13%
Bottle - 75cl
Producer - Domaine Guillot-Broux
Tasting notes - Yellow stone fruit and floral aromas prelude a velvety flavour of citrus and vibrant minerality with hints of spice complexity. Unique Mâcon style.
Funky and floral aromas prelude a velvety flavour of citrus and vibrant minerality. Unique Mâcon style.
Domaine Guillot was the first Burgundy domaine to be organically farmed, during the early 1950s, when Pierre and Jeannine Guillot, began working vineyards which had been abandoned during the phylloxera outbreak years earlier. Their son, JeanGerard took over in 1978 and together with his wife Jacqueline Broux, they established the modern day Domaine Guilllot Broux. It was officially certified organic in 1991. Jean-Gerard was formerly a winemaker in Meursault, a factor which has influenced the controlled oak ageing which takes place at the Domaine today. The 17 hectare estate is now run by the third generation, brothers Emmanuel and Patrice. Emmanuel is the head winemaker, a position he returned to in 2000 after a distinguished career as a Sommelier in London and at the Michelin starred LOrtolan, Reading. The Guillot brothers focus on showcasing the diversity of the Mâcon terroir.
2016 turned out to be a good vintage for Domaine Guillot Broux. They escaped the frost and hail that affected so many vineyards. The weather conditions during the growing cycle and harvest enabled the vines to produce healthy berries, which reached maturity, with good acidity levels and freshness. This is a classic Burgundy style vintage and the wines have a great capacity to age. Vineyard
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 one hundred years before. Prior to planting, it had not been treated with chemicals and 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 and texture to the wine. The use of oak was judiciously monitored, with the wine spending 11 months in old oak.
Yellow stone fruit and floral aromas prelude a velvety flavour of citrus and vibrant minerality with hints of spice complexity. Unique Mâcon style.
Seafood or Dover Sole in a butter sauce.
Domaine Guillot-Broux, Les Genievrières, MâconCruzille 2016