Juice 2018 Saint Aubin 1er Cru, Sur Gamay, JC Boisset, Burgundy, FRA
Grape 100% Chardonnay
Farming : Practising Organic, Vegan
Tasting Note On the nose, aromas of white peach, citrus fruit and pears are coupled with notes of fresh pastry and fine, mineral notes. Medium bodied, on the palate, the wine is elegantly textured, with racy acidity giving excellent balance to the concentrated fruit flavours, which linger on the finish.
Jean-Claude Boisset is a family-owned wine company founded in 1961. Jean-Claude’s first parcel of land was located in Gevrey-Chambertin and today the company is based in Les Ursulines, a former convent in Nuits-Saint-Georges, and run by his children Jean-Charles and Nathalie. Grégory Patriat, who had previously worked at the legendary Vosne-Romanée producer Domaine Leroy, joined in 2002 to revitalise and reinvent the house. He transformed Boisset into a ‘viniculteur’, working closely with the growers, guiding the wines from vine to bottle to achieve the desired quality. In 2018, they opened a new state-of-the-art winery, which reflects their modern, technical approach to winemaking.
In short and in our humble opinion Grégory Patriat is one of the great modern day Burgundian wine makers. He epitomises the low intervention approach to wine making, working with exceptional fruit and doing very little in the way of manipulation in the winery. As such, he prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, he specialises in making wines from 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of his wines. The above wine is no exception with the total UK allocation amounting to only 90! bottles…
If you’ve read any of our other wine pairing suggestions you’ve probably realised by now that we are a sucker for a regional pairing and Burgundy has an embarrassment of riches on this front. A very simple and yet rather banging pairing of this nature would be a glass (or two) with a hunk of Charolais, a deliciously creamy Goat’s Cheese from the Saône-et-Loire region of Burgundy. Alternatively you could appropriate the ubiquitous garlic parsley butter from the local Escargot de Bourgogne and slather it on just about any white fleshed fish, Lobster, Langoustine (you get the picture) and oven roast it, as my mother used to say ‘heaven on a stick’.