(2021) Pouring a pure garnet colour of medium density, this has fresh raspberry and red liquorice aromas with a touch of twiggy briar wood. In the mouth it is fruity, with plenty of sweet summer berries. The acidity is good, giving a cleansing finish to an easy-drinking lighter red. Part of the wine tour summer 2021.
(2021) I was sent a preview list of wines to be featured in the Wine Tour which listed this simply as 'Mâcon', and ordered it assuming it was a Chardonnay - as the Mâcon appellation produces 10 times more white than red. In fact it is a red Mâcon, which means it could be either Pinot Noir or Gamay, or indeed a blend of both. Bold ruby in colour, there's a forward creaminess of red berry fruit, feels like a little of vanilla too? In the mouth super sweet fruit, with more density than the Bourgogne red also tasted, more spice and a bit more stuffing all round.
(2021) From the southerly Mâconnaise, a really ripe, creamy and appealing style of white Burgundy, the elevage is not given but there is a lovely sheen of quality oak evident, almondy and oatmeally, with ripe white fruits. Gorgeous fruit sweetness with a lighter feel than the Mâcon-Bussières, and for me that;s a good thing, I like the elegance here and the freshness of the finish as a hint of minerals joins the zesty lemon of the finish.
(2021) This PInot Noir is 100% whole-bunch fermented with natural yeasts and no added sulphur, and spent 18 months in cask. Medium-pale garnet in colour, a finely-woven incense and floral, lacy top-note to the red fruits. The little herbal nuances from the stems is not green, but just adds a little briary note. Absolutely beautiful, soft, charming palate, the red fruits pulpy and buoyant, but beneath there's enough grip, enough barrel component and lovely acid balance to give this lingering appeal. Just delicious, proper red Burgundy.
(2021) A beautifully fragrant red Burgundy from this family domaine who practice organic agriculture, the grape foot trodden and the wine fermented with wild yeasts before being matured in oak barrels 10 months. It is a beautifully aromatic wine, briar and old roses, a lift of flowers and gently stemmy, hessian character. There's fruit too of course, succulent cherry and plum and great fruit sweetness in the mouth, black fruits, but not at all dense, the fine acidity and the tightly-grained tannins, as well as a little chocolaty weight of the barrels, is really lovely.
(2021) There is no more than 25% new oak in this Grand Cru, and Emmanuel says he wants to avoid too much oaky influence. He also suggest that it will be at its peak in five years or so, but will cellar for twenty years minimum. It comes mainly from the En Charlemagne lieu-dit, and though very tight and young, some cedar and flint, and only a light vanilla creaminess comes through, golden apple and citrus is fresh and focused. In the mouth it becomes even more apparent that five years will benefit this wine: it has terrific, elegant concentration, no flabbiness, but there is sweet and ripe fruit weight on the mid-palate before a long, mineral-flecked core of citrus acidity running to the finish. A little creamy texture and flavour from the barrel, but this is all about fruit intensity and tensioning acidity at this stage.
(2021) Emmanuel says the plot this wine comes from has an excellent exposition. The wine is made with 60% whole clusters, perhaps that adds to the perfume and fragrance here, touches of old roses and wild scrubland herbs, a buoyant and ripe fruit character too, little truffle notes add even more interest. The mouth is silky and has a wonderful sweet depth of fruit, and although there is a creamy chocolate weight, especially with 14% alcohol, it has freshness and vitality and drinks beautifully. There was 20% new oak in this, the wine aged for 16 months in medium-toast barrel but with no punching down. Emmanuel likes to drink this young, with the fruit and freshness, but is very confident that it will cellar for 20 to 25 years.
(2021) Light gold/green in colour, the nose is immediately Meursault, and immediately appealing: a touch of Brazil nut creaminess, some confit lemon, buttery with a touch of apricot, some small floral nuances. On the palate there is an unctuous sense of richness to both flavour and texture, really sweet and ripe, touching on peach, even mango, but reeled-in by its ripe but decisive lime and creamy, fat lemon and orange acidity. It's a confident, fairly big-scaled Meursault, where a light smokiness, spice and vanilla rounds off all of the edges in a long, balanced and delicious wine. Sixteen months in oak for this, 25% new, and fermentation with wild yeasts lasted five months.
(2021) From a domaine established in 2005 by brothers Marc and Alexandre Bachelet, this is a pretty fabulous Bourgogne Blanc by any measure, beautifully oaked and sharp as a tack with only 12.5% alcohol. There's a gently nutty creaminess to the aroma, sesame seeds and something sea-salty and river stone-fresh. Tempered white fruits - melon, pear and a citrus thrust - but that nutty and textured creaminess balances and supports beautifully. Terrific minor Burgundy of great class.
(2021) This a monopole vineyard is on a north-east facing slope of clay over limestone, planted 40 years ago. It does not see any oak. Pale green-gold, the aromas are crisp and stoney-mineral flecked, some creamy yeastiness, and just a suggestion of peachy ripeness to the fruit. The palate has a pithy streak of lemon and underripe apple that is dry and succulent, but there's a prettiness to this to offset the nervous acid thrust.