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.
This wine is from Igé, one of the Mâconnais' top villages. Château London is the specific vineyard or 'lieu-dit' of the grapes. Vine age is approximately 20 years and the yield is 45 to 50 hectolitres per hectare. The vines are guyot-trained to a height of 1.3m, to ensure enough light for photosynthesis. Density is 7,000 vines per hectare. Soils are stony and clay, with a high proportion of chalk. The grape is a clone of Chardonnay, Chardonnay-Muscaté, which transfers the typical structure, poise and freshness of Chardonnay with the aromatic expression of Muscat.
Grégory described the weather of 2012 as 'never seen before'. Unaccountable weather patterns required twice as much work to get the very best grapes. After a mild winter, a fine March was followed by cold weather and frosts in April causing "coulure" (abortion of the flower into fruit), "millerandage" (incomplete fertilisation) and attacks of mildew and oidium. May was warm and sunny before a cool, rainy June. An unpredictable summer with heat, hail and frequent storms did not help growth and provoked some shrivelling. These weather phenomena led to a significant drop in volumes without affecting the quality. Well-aerated bunches of small berries led to increased concentration and intensity. Harvest took place on the 28th September with 20% fewer grapes than normal.
The grapes were harvested manually into 20kg crates. The grapes were whole bunch pressed for 2.5 hours, before the juice was transferred to oak vats. Natural yeasts were used for fermentation which lasted up to ten months without racking or lees stirring. 30% were new French oak, toasted at low temperatures to preserve the delicacy of the flavours. The wine was bottled by gravity in July 2013, fined with bentonite and very lightly filtered.
Golden nuances in the glass. Ripe notes of Muscat grapes on the nose with a touch of oak. The wine is clean and fresh on the palate with good acidity on the finish.
|Grape varieties||100% Chardonnay|
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