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$54.00
Burgundy, France
The palate is chalky on entry with a twist of sour lemon at first. This recedes to a lovely pithy, nectarine and gooseberry finish that leaves a spicy residue. One third in new oak. Lobster in a herb butter is a beautiful match.
The palate is chalky on entry with a twist of sour lemon at first. This recedes to a lovely pithy, nectarine and gooseberry finish that leaves a spicy residue. One third in new oak.
Lobster in a herb butter is a beautiful match.
Varietal / Blend: Chardonnay
Decant: Not necessary
Closure: Cork
Farming Practices: Biodynamic
Like all of France’s greatest winegrowers, father and son Jean-Hughes and Guilhem Goisot work tirelessly in their vineyards to produce the highest standards of grapes possible. The vineyards are planted to 10,000 vines per acre as opposed to the regional average of roughly half this density. The viticulture is certified biodynamic and yields are kept very low. They use only homeopathic, natural treatments in the vineyard and harvests are done exclusively by hand, with several passes through the vineyard. In the winery the philosophy is classic ‘minimalist’ with natural yeasts, a long, slow elevage, minimal fining and/or filtration only if required. Very few, if any, Chablis producers can match these exacting viticulture standards.
The wines of Domaine Goisot are for those open minded drinkers who don’t drink vineyard names but rather are more concerned with the quality and integrity they find in the glass – in this case they will find a great deal of both. These are intense, textural yet racy, mineral wines with a rich, stony, earthy complexity that speak loudly of the chalky soils that typify the greater Chablis area.
Think of everything you would want from a great Chablis producer (i.e more richness, complexity and breed than you typically find) and you will be on the right track.
