Distinct Burgundy 2018, 2019 and 2020 vintages

Distinct Burgundy 2018, 2019 and 2020 vintages

Pierre Boisson Bourgogne Blanc Murgey de Limozin
The lieu-dit, Murgey de Limozin, maintains chardonnay plantings going back to 1924 on the outskirts of the village of Meursault. Pierre Boisson deftly crafts this Bourgogne Blanc in a classic style with minimal amount of new oak (~20%) and plenty of fleshy, full fruit.
 
2019 Bertrand Bachelet Saint Aubin En Remilly 1er Cru
In 2010, Bertrand took over the family estate, Domaine Bachelet Monnot, and established Domaine Bertrand Bachelet. Aged for 16 months, of which 12 to 13 months in barrels (about 20% new barrels). A pale yellow robe, with nuances of gold; a mineral nose; a dense texture on the palate, bringing together substance and tension. 10 to 20 percent of new oak.

2020 Claire Naudin Bourgogne Hautes Cotes de Beaune Bellis Perennis
Named after the plant Bellis Perennis, aka the Daisy, grown near and amongst the vineyard site during the springtime, Bellis Perennis is 100% Chardonnay from a tiny plot in Cotes de Beaune. Grapes are hand-harvested and fermented in barrique for 15 months. Bottled unfiltered, unfined with no sulfur.

2018 Drouhin Laroze Gevrey Chambertin Dix Climats
An excellent very complete Gevrey village blend of 10 different parcels. 25% whole-bunch fermentation, ageing in 30% new oak.

2019 Mark Haisma Volnay
Mark on 2018:
“This may have been my hardest vintage with the wines, it took me a long time to get enjoyment from these wines – from choosing the harvest date onwards, this was all stressful. In some places I really felt that if we picked in the afternoon rather than the morning, it would already be too late.”
 
Mark Haisma uses an appreciable percentage of whole clusters, gentle extraction and maturation in 10 to 20 percent of new oak.

2020 Pierre Girardin Côte de Nuits Rouge
This wine is crafted using 100% Pinot Noir grapes, sourced from one of the top sites in the village of Comblanchien, Les Vaucrain. Practicing organic viticulture, the 35+ year old vines are situated high on the slope, just above Clos de Maréchale and below a limestone quarry, providing very thin topsoil and abundant limestone. The winemaking process includes 100% whole cluster fermentation with indigenous yeast, followed by aging in barrels (20% new) for nine months and an additional six months in stainless steel.