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White Burgundy

Showing 1–9 of 17 results

  • Mâcon-Bussières “Le Vieux Puits” 2017, Domaine Thiery Drouin, Vergisson, 13% vol, 75cl

    Mâcon-Bussières “Le Vieux Puits” 2017, Domaine Thiery Drouin, Vergisson, 13% vol, 75cl

    WB20

    Based in the village of Vergisson the Drouin family domaine comprises some 11 hectares and is run by Thierry and son Charles-Edouard. Established for several generations it comprises 6ha of prime Pouilly Fuissé vineyards and 3ha of Macon Villages.

     

    The grapes for the Mâcon-Bussières are from low-yielding 35 year old vines planted with a north-west exposure.

     

    The wine is aged for 8 months in 500-litre oak barrels on fine lees to extract maximum flavour and texture.

     

    Pale straw yellow in appearance, the nose of the wine has rich aromas of vanilla, pear and pineapple as well as white flowers. On the palate, the expression is elegant, middle-weight and pure with a touch of citrus/mineral flavour on the finish.

    £14.64

  • Saint-Véran 2016, Domaine Michel Chavet, 13% vol, 75cl

    Saint-Véran 2016, Domaine Michel Chavet, 13% vol, 75cl

    WB32

    Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran.  The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine.

    The vines, which average around 30 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.

     

    After a combination of machine and hand-picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 4-5 months in cuve, sur lie, prior to bottling the following spring.


    The resulting wine is fine, crisp, clean, and soft with fresh minerally.

     

    A great introduction to white Burgundy, or, for the already converted, a lovely, affordable treat!

    £15.18

  • Petit Chablis 2017, Gilles et Nathalie Fèvre 12% vol, 75cl

    Petit Chablis 2017, Gilles et Nathalie Fèvre 12% vol, 75cl

    WB17

    Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago.

     

    Today, they own 40 hectares of vines – all planted on Kimmeridgian limestone – throughout the region. The vines are mainly aged between 25 and 35 years although some date back to when Gilles’s greatgrandfather ran the domaine.

     

    Gilles is in charge of viticulture. The finest possible grapes are grown with a fastidious, environmentally conscious approach to quality, lower yields and scrupulous selection. Nathalie oversees winemaking, where small, temperature controlled stainless steel tanks are used to vinify each parcel separately.

     

    The resulting wines are beautiful expressions of classic, fine, concentrated, pure, steely, minerally Chablis.

     

    £16.98

  • Saint-Véran 2015 “Elevé en Fûts de Chêne”, Domaine Michel Chavet, 14.5% vol, 75cl

    Saint-Véran 2015 “Elevé en Fûts de Chêne”, Domaine Michel Chavet, 14.5% vol, 75cl

    WB12

    Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran.  The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine.

     

    The vines, which average around 30 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.

     

    After a combination of machine and hand-picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 6-9 months in predominantly 2nd and 3rd fill oak.

     


    The wine is dry with an added richness from the oak ageing It retains an elegant structure with good balancing acidity and minerality.

     

     

    £16.98

  • Macon-Fuissé “Le Haut de Fuissé” 2016, Domaine Pierre Vessigaud, 13% vol, 75cl

    Macon-Fuissé “Le Haut de Fuissé” 2016, Domaine Pierre Vessigaud, 13% vol, 75cl

    WB04

    Vignerons for 5 generations, Domaine Vessigaud is a small, family-owned property situated in the hamlet of Pouilly, in the heart of the Pouilly-Fuissé appéllation.

     

    The grapes for “Le Haute de Fuissé” are from 15-25 year old Chardonnay vines grown in a 2 hectare vineyard on the higher hillsides of Fuissé – they are characterised by producing wines with good minerality, fine structure and elegance. The soils are a mixture of clay and limestone and the general aspect of the vineyard is south/south west.

     

    The harvest is manual followed by fermentation in a mixture of casks and vats using only natural yeasts. The young wine is allowed to rest on its lees to add depth and complexity before being aged in old oak casks for 10 months.

     

    Pale straw in appearance, the nose has ripe fruit with zesty citrus notes in the background. The palate is round and generous with layered tropical fruit flavours supported by fresh acidity and elegant minerality. The wood flavours are restrained.

     

    £18.12

  • Chablis 2017, Gilles et Nathalie Fèvre, 12% vol, 75cl

    Chablis 2017, Gilles et Nathalie Fèvre, 12% vol, 75cl

    WB05

    Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago.

     

    Today, they own 40 hectares of vines – all planted on Kimmeridgian limestone – throughout the region. The vines are mainly aged between 25 and 35 years although some date back to when Gilles’s greatgrandfather ran the domaine.

     

    Gilles is in charge of viticulture. The finest possible grapes are grown with a fastidious, environmentally conscious approach to quality, lower yields and scrupulous selection. Nathalie oversees winemaking, where small, temperature controlled stainless steel tanks are used to vinify each parcel separately.

     

    The wine is aged on its fine lees for 10 months in temperature controlled stainless steel tanks.

     

    The resulting wines are beautiful expressions of classic, concentrated, minerally Chablis.

    £19.02

  • Bourgogne Blanc 2016, Domaine Vincent Dureuil-Janthial, Rully, 13.5% vol, 75cl

    Bourgogne Blanc 2016, Domaine Vincent Dureuil-Janthial, Rully, 13.5% vol, 75cl

    WB15

    A friend of Paul Jacqueson’s, Vincent Dureuil produces exquisite red and white wines which are among the most highly regarded (and enjoyed!) by his peers in all Burgundy. Having taken over his father’s vines a few years ago, he now owns some 20 hectares (16 of which are in Rully) which are certified as organic. A large proportion of his vines are in excess of 50 to 75 years old.

     

    His whites are whole-cluster pressed, prior to vinification in barriques (20% new) for 16-18 months. All movements of the wine follow the lunar calendar. Vincent’s cellars are very deep and cold and all fermentations, malolactic processes and stabilizations take much longer than ordinarily. This, together with low yielding, old vines contributes to the great richness and complexity which all of his wines demonstrate.

     

     

    His Bourgogne Blanc (baby Puligny!) is from a 0.4 hectare plot of 40 year old vines planted in the lieu dit of “La Combe” in the commune of Puligny-Montrachet.

     

    £22.44

  • Rully Blanc 2017, Paul & Marie Jacqueson, Rully, 13% vol, 75cl

    Rully Blanc 2017, Paul & Marie Jacqueson, Rully, 13% vol, 75cl

    WB06

    Founded by Henri Jacqueson in 1947, succeeded by his son Paul in 1972 and joined by Paul’s daughter Marie in 2006, and more recently by his son Pierre, this domaine has long been recognised as one of the very best in the Côte Chalonnaise and its wines adorn the lists of many of the finest restaurants in France.

     

    They have 13 hectares of wonderfully sited vines, many of which are very old, and prune hard to reduce yields to around 35 hl/ha. They only work the vineyards manually, with very minimal vine treatments. They are one of very few producers in the village (together with Dureuil-Janthial) to hand-pick everything. Extremely proficient winemaking and judicious use of new oak (20% for whites and 25% for reds) make for beautifully crafted, ripe, intense, sensual wines which have the class to belie their origins.

     

    The delicious Rully Village Blanc is from three sites in Fromanges, La Barre and Chaponnières totalling 3 hectares.

     

    There is toasty oak on the nose as well as fresh mineral aromas. The palate is full and generous with layered flavours and a creamy texture. The finish is long and persistent with firm grip from the balancing acidity.

    £23.22

  • Chablis 1er Cru “Beauroy” 2017, Domaine Hamelin, 12.5% vol, 75cl

    Chablis 1er Cru “Beauroy” 2017, Domaine Hamelin, 12.5% vol, 75cl

    WB21

    Thierry Hamelin’s family domaine is 36ha in the villages of Poinchy, Lignorelles and Beines. He now works with his son, Charles, who has studied oenology and worked in New Zealand and other regions.

     

    The Premier Cru Cru Beauroy is from a 3.9ha site on steep, south facing slopes at an inclination of 30-40° on Kimmeridgian soil. The vines were planted between 1980 and 1982. This type of soil, regarded as the best in the Chablis region, contains mineral-rich clay and has a high content of marine fossils which gives the soil its high lime content. This in turn gives the wines great intensity and character.

     

    No wood is used with the wine being fermented and aged for 12-18 months in stainless steel.

     

    Vivid pale yellow in appearance with a hint of green, the nose is very expressive with the aromas of white flowers and fresh minerality. The palate is dry, powerful and rich with the ripe fruit supported by fine acidity and excellent minerality. A Premier Cru of great elegance and finesse.

     

    The Hamelin’s lost over 40% of the crop in 2016 because of hail and 55% in 2017 following 5 consecutive days of frost!. So a whole vintage has been lost in 2 years.

     

    £24.48