COTEAUX BOURGUIGNONS 2022
COTEAUX BOURGUIGNONS 2022
Grape varietal
100% Chardonnay.
Tasting notes
Colour: Pale gold with silver reflections.
Nose: Very pure and with a complexity of fruit aromas (peach, melon, grapefruit), light oak, coffee & vanilla nuances and hints of nuts – almonds and coconut.
Palate: Well-balanced with a combination of citrus, light oak and white flowers. A little touch of minerality on the finish reminds us that is a Chardonnay from Burgundy.
Serving suggestions
Serve ideally at a temperature of 12°C. (54°F.).
Food and wine pairing
Ideal with charcuterie, white meats, fish and cheeses.
Ageing potential
Ready to drink now, can be kept 2-3 years.
Terroir
A regional appellation, made principally from Chardonnay grapes, our Coteaux Bourguignons can be produced from vineyards throughout the Greater Burgundy area. It becomes the 101st appellation in Burgundy, created in 2011, with a name that evokes a terroir and an expertise; a wine which allows consumers to gain access to high-quality pure Burgundy wine at a modest price. It offers the wine-lover the joy of discovery, the pleasure of tasting and comparing and the opportunity to learn more about this famous region. As Gaston Roupnel would say, this new Burgundy appellation will succeed "allowing the wine-loving world to drink the health of France!".
Vinification and maturing
Full bunches of grapes are pressed; about 140 kg of grapes are required to produce 100 litres of wine. The must is vinified in temperature-controlled stainless-steel tanks enabling an alcoholic fermentation at about 18°C. As such, we conserve the maximum fruitiness and primary aromas of the Chardonnay grape. Malo-lactic fermentation took place to enable the wine to soften and prepare for bottling.
Vintage : 2022
Rainfall in June was highly variable from one area to another. In the south of Beaujolais, where most of the Chardonnays are concentrated, there was little rain, unlike the north, where the crus are located. The intense heat of July and August accelerated the ripening process for the Gamay grapes. The harvest was characterised by great disparity between the plots. Some grapes did not withstand these extreme conditions and lost a lot of juice, while others resisted them exceptionally well. Several factors explain these divisions such as the heavily drained soil, the exposure, and the age and yield on the vine. There was little difference between the early and late sectors.
The harvest took place from 23 August to 10 September. Volumes were lower throughout the appellation, but the quality was good. This year we have focused on de-stemming with long macerations to enhance the wine's elegance. Naturally, our traditional semi-carbonated vinification with whole grapes is still used to extract the aromatic finesse of the Gamay grapes, as well as some hot pre-fermentative maceration to extract as much colour as possible from the grapes that suffered the most from the drought.
The wines are beautifully concentrated with a lovely volume in the mouth. Tannins are prominent. Tasting is a real pleasure. The nose and palate reveal raspberry and cherry liqueur aromas, smooth blueberry cream accompanied by violets, dark chocolate and pear.
