Cote Chalonnaise
South of the main Côte d'Or, the vineyards are interspersed with other forms of agriculture, with just the more favoured slopes being dedicated to vineyards. Few wines from the Côte Chalonnaise are designed for long ageing, but there are many attractive red and white wines at affordable prices, and one unique appellation, Bouzeron, whose 53 hectares are dedicated to growing the Aligoté grape alone.
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Ready, but will keep,
Taut as a piano wire when we first tasted it at the domaine, this super of expression of Montagny has since mellowed a bit. It’s a wine of real finesse, characterised on the palate by bright white fruit flavours, a hint of flinty reduction and a riptide of fresh acidity. The ’17 was raised primarily in stainless steel, but 30% was aged in used barrels. A great match for shellfish or cheese-topped fish pie, it has ample concentration to improve in bottle over the next two to three years.
Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (summer 2019)
Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (summer 2019)
Domaine Danjean-Berthoux,
Ready, but will keep,
From a site with thin pebbly soils, this is the domaine’s most mineral, angular cuvée characterised by bright red and black fruit aromas and crunchy acidity. About 10% of the final blend is aged in new oak, which tends to mark the wine in its youth, but whose influence is now perfectly integrated. A cracking example of what top growers are achieving in the up-and-coming Côte Chalonnaise. Drink now to 2023
Will Heslop, Buying Assistant (summer 2019)
Will Heslop, Buying Assistant (summer 2019)
Jean-Yves Devevey,
Ready, but will improve,
This is more textured than the exciting 2016. The 60-year-old vines and limestone soil impart texture and freshness respectively, and the acidity is most attractive – almost citrus, blood orange, perhaps. A charmingly pure and meditative wine. Drink 2020-2024.
It was a “normal” harvest here this year which, in Jean-Yves’s world, is still a relatively paltry 30hl/ha, due to his scrupulous organic and biodynamic vineyard management. Jean-Yves is increasingly interested in the role and importance of sulphur dioxide in a wine’s evolution. He found that a trial bottling made without SO2 had little expression of the vineyard, yet he finds that adding SO2 too early in the winemaking process makes the wines more fragile and prone to oxidation. A fine range from a reflective winemaker.
It was a “normal” harvest here this year which, in Jean-Yves’s world, is still a relatively paltry 30hl/ha, due to his scrupulous organic and biodynamic vineyard management. Jean-Yves is increasingly interested in the role and importance of sulphur dioxide in a wine’s evolution. He found that a trial bottling made without SO2 had little expression of the vineyard, yet he finds that adding SO2 too early in the winemaking process makes the wines more fragile and prone to oxidation. A fine range from a reflective winemaker.
Jean-Yves Devevey,
Ready, but will improve,
There are 20 barrels in 2017 of this utterly delightful, exuberant expression of Pinot Noir. Jean-Yves has removed all of Rully’s rusticity with some subtle, intuitive winemaking; colour and fruit mostly come from infusion, not extraction. The vines are 40 years old, and 100 percent whole-bunch gives a lovely succulence. Drink 2019-2023.
It was a “normal” harvest here this year which, in Jean-Yves’s world, is still a relatively paltry 30hl/ha, due to his scrupulous organic and biodynamic vineyard management. Jean-Yves is increasingly interested in the role and importance of sulphur dioxide in a wine’s evolution. He found that a trial bottling made without SO2 had little expression of the vineyard, yet he finds that adding SO2 too early in the winemaking process makes the wines more fragile and prone to oxidation. A fine range from a reflective winemake
It was a “normal” harvest here this year which, in Jean-Yves’s world, is still a relatively paltry 30hl/ha, due to his scrupulous organic and biodynamic vineyard management. Jean-Yves is increasingly interested in the role and importance of sulphur dioxide in a wine’s evolution. He found that a trial bottling made without SO2 had little expression of the vineyard, yet he finds that adding SO2 too early in the winemaking process makes the wines more fragile and prone to oxidation. A fine range from a reflective winemake
Jean-Yves Devevey,
Ready, but will keep,
Fine, clear, lemon-and-lime in appearance, with a classy, detailed nose, this has lovely integration between fruit and barrel. It fills the mouth, and extends to an enjoyable finish. Overall, this is a very classy wine which shows the quality of the terroir.
Despite the ravages of hail over the last few vintages, Jean-Yves has successfully converted his vineyards to organic, and is certified from the 2014 vintage. Though Meursault, Beaune and Volnay suffered once again from the weather, Rully saw a respectable harvest. Jean-Yves reports healthy fruit, with not especially high sugar levels. The reds remind him of 2010, while there is more flesh to the 2014 whites than popular vintages such as 2004 or 2007.
Despite the ravages of hail over the last few vintages, Jean-Yves has successfully converted his vineyards to organic, and is certified from the 2014 vintage. Though Meursault, Beaune and Volnay suffered once again from the weather, Rully saw a respectable harvest. Jean-Yves reports healthy fruit, with not especially high sugar levels. The reds remind him of 2010, while there is more flesh to the 2014 whites than popular vintages such as 2004 or 2007.
Showing 1-13 out of 13 items
Will Heslop, Burgundy Buying Assistant (summer 2019)