Meursault `Les Clous`

Côte de Beaune

Jean-Claude Boisset

Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory...

Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of most of his wines.

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Vineyards

The 18-hectare Les Clous is a small parcel of vines ('climat') which often shows more depth than a Premier Cru. The word 'Clou' is an old French word for 'Clos', used to describe a walled vineyard. It is located at the top of the Meursault on brown limestone soil overlying Jurassic marls with a very shallow white topsoil (40-50 cm). This soil-type gives tight, lively minerally wines. The vines are 30 years old with yields of 45 hectolitres per hectare.

Vintage Information

The 2008 harvest in Burgundy was a difficult one. The challenges in the vineyard were multiple : mildew, oïdium, botrytis, and even hail in some vineyards. Flowering in June took place over a two-week period, causing some coulure here and here (failure of the grape to develop after flowering). Summer was dry but not rainy with low temperatures. Finally, in mid-September, a change in weather brought a north wind, with cool temperatures. The conditions dried the vines and helped increase sugar levels while keeping acidity levels high. The Chardonnay havest began on 22nd September.

Vinification

Grapes were picked by hand into small, perforated 20kg boxes. Gentle pressing of whole bunches for two-and-a-half hours. The temperature of the must dropped to 12°C, then it was transferred directly into barrels without settling to conserve as much lees as possible. Very long fermentation (up to 10 months) using indigenous yeasts. The wine was aged for 19 months without racking off and no stirring to accentuate the mineral qualities of the wine, 25% of the barrels were new, made from French wood, lengthily toasted for very delicate oaking. The wine was very lightly filtered and bottled in April 2010.

Tasting Notes

Bright, pale gold in colour. Floral notes come through on the the bouquet that are very pure and refined. A vigorous wine on the palate, with perfectly balanced acidity and a delicious long finish.

Vintage Information

Vintage 2008
Grape varieties 100% Chardonnay
Region Côte de Beaune, Burgundy
Winemaker Gregory Patriat
Alcohol (ABV) 13%
Acidity 9g/l
Residual Sugar 1.5g/l
Wine pH 3.16