Chardonnay is the grape variety of our white Coteaux Bourguignons:
- 10,000 plants/hectare.
- Pruning: Cordon de Royat and Guyot.
- Harvested by hand.
- Yield: 60 hl/hectare.
- Pale gold colour with clear and brilliant emerald green reflections.
- A fruity and fresh nose, with notes of citrus and yellow fruits.
- The mouth is full of roundness and freshness, with very delicate fruity flavours.
To be served simply as an aperitif or with a salad of avocados, poultry, a butter fish, onigiri, stuffed calamari, a dish of mussels, an omelette with bacon, pasta or a good pizza lightly seasoned.
Serve at a temperature of about 12 to 14°C. (54-57°F.).
To taste now but also keeps very well for 3 years.
The Coteaux Bourguignons covers the same ground as that of the appellation for Burgundy. It covers 384 communes in the Yonne, Côte d’Or, Saône et Loire and Rhône départements. It begins in the Chablis and Auxerrois region in the north, stretching south to the Macon area through Côte d’Or and the Côte Chalonaise.
The Coteaux Bourguignons appellation exists for red, white and rosé wines. This appellation can be produced from a blend of different grapes. The harvest for the Coteaux Bourguignons White represents around 20,000 hectolitres covering 350 hectares.
Our grapes come from the Côte de Beaune, Côte Chalonnaise and from the North of the Mâconnais area:
- Soils are mainly clay and marl with a little granite.
- Relief: hills.
- South-east and south facing.
- Altitude: 250 to 600 metres.
The grapes are sorted upon arrival at the wineries and immediately pressed.
The musts collected are settled and then placed in a thermo-regulated stainless steel tank to be fermented with selected yeasts.
The vinification temperature is controlled (16° to 18°C) to allow optimal extraction of the aromatic potential
Ageing continues in stainless steel vats for 6 to 8 months on lees.
Nature certainly set a challenge for the winegrower and the winemaker with this vintage. It began with very warm temperatures at the end of February which led to an early bud break.
The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.
The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision. We took particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.
From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure.
These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.
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