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.
The grapes for this wine are almost all grown in the northern part of the Brouilly appellation in south / south-east facing vineyards. The estate is farmed according to organic and biodynamic principles and vines are 'Gobelet' trained with low yields averaging 40 hectolitres per hectare.
A cold and rainy spring was followed by a dry and cool June. Sunny weather in July allowed for good fruit maturation. Harvest began at the end of September.
This Gamay was made like a Pinot Noir using 50% whole bunches and gentle manual punch downs in cement vats, using ambient yeasts. Maceration took place at 28°C for 15 days to extract colour and to give structure. The wine was then aged in 40 hl foudres with malolactic fermentation taking place over ten months. The wine was bottled in July 2014.
Brilliant ruby-red in colour, this wine has bright blackcurrant aromas complemented by notes of pepper, clove and liquorice. It is powerful on the palate with great full-bodied texture and length.
|Grape varieties||100% Gamay|
Liberty Wines customers can order this wine directly from us.