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Producer: Domaine Guillot BrouxGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: Textural fruity yet dry whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A textured Mâcon-Villages showing ripe peach and yellow plum flavours through to a fresh and bright finish.
Domaine Guillot was the first Burgundy domaine to be organically farmed, during the early 1950s, when Pierre and Jeannine Guillot, began working vineyards which had been abandoned during the phylloxera outbreak years earlier. Their son, Jean- Gerard took over in 1978 and together with his wife Jacqueline Broux, they established the modern day Domaine Guilllot Broux. It was officially certified organic in 1991. Jean-Gerard was formerly a winemaker in Meursault, a factor which has influenced the controlled oak ageing which takes place at the Domaine today. The 17 hectare estate is now run by the third generation, brothers Emmanuel and Patrice. Emmanuel is the head winemaker, a position he returned to in 2000 after a distinguished career as a Sommelier in London and at the Michelin starred L’Ortolan, Reading. The Guillot brothers focus on showcasing the diversity of the Mâcon terroir.
2016 turned out to be a good vintage for Domaine Guillot Broux. They escaped the frost and hail that affected so many vineyards. The weather conditions during the growing cycle and harvest enabled the vines to produce healthy berries, which reached maturity, with good acidity levels and freshness. This is a classic Burgundy style vintage and the wines have a great capacity to age.
The Mâconnais is located at the southern end of Burgundy. The estate is located 50 miles south of Beaune and the family owns vines surrounding the towns of Cruzille, Grevilly, Pierreclos and Chardonnay. Many of their vineyards had lain fallow since phylloxera swept through the region more than 100 years before. When the vines were replanted in 1978, they were able to select sites which had never been treated with any chemicals. For this cuvée, half the grapes came from the Guillot Broux’s low yielding organic vines; the remaining half came from carefully selected organic vineyards.
Organic winemaking with minimal intervention in the winery. The Chardonnay grapes were whole cluster pressed into tank. Fermentation took place with indigenous yeast, under temperature controlled conditions. Following fermentation the wine was transferred to old oak barrels. The use of oak was judiciously monitored, with the wine spending six months in oak and two months in tank, ensuring the freshness of the cuvée was retained.
Perfect as an apéritif, with light starters or seafood brochettes.
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