We have cultivated our Burgundy Aligoté vineyards as tenant farmers since 1992. They cover an area of 1.5 hectares. The first was planted in 1929 and the second in 1948 by Joseph Boillot, François Mikulski’s grandfather.
Their vines are 100% Aligoté. They are cultivated using non-certified organic methods.
Annual production: around 9,000 bottles.
The subsoil consists of fine alluvial river sediment, which is common on the lower part of the slope.
The extraction is limited, and the wine is aged in tanks on lees. It is bottled in July to preserve the fruit.
This wine is ideally served chilled, as an aperitif or with seafood or terrine.
It should be drunk within a year if fruit aromas are preferred, but it can be stored for longer.
Tasting
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Brilliant robe, the colour of bright lime juice. Fresh nose; lime and eucalyptus leaves; celery leaves; Granny Smith apples; fine herbs, similar to chervil and dill; an acacia thicket in spring; the delicate sweetness that comes from the exceptional maturity of the vintage, evoking berlingot sweets, tangy or aniseed-flavoured sweets and traces of lavender or even basil; a charming and bucolic sensuality. Very ripe palate, as expected; fleshy and generous body; Passe Crassane pear and Granny Smith apple, yellow and green plums, clementine jelly with a touch of lime; a discreet note of cucumber and celery, a hint of orange juice; a few sprigs of coriander that bring even more freshness. A harmonious finish with a lot of length and the remarkable persistence of the fruit; nourishing and satisfying; for drinking immediately or laying down; if you drink it now, pair with a warm or cold fish terrine, flat-leaf parsley and coriander, small spring vegetables, spring rolls or cold hake in mayonnaise; if you lay it down for three or four years, pair with cod, plaice or saithe papillotes, and warm creamy potato puree with herbs or celery puree.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Curiously, because of the many dried fruits that emanate from this wine, it seems almost woody; almonds, pralines, turron de Xijona, hazelnuts and pistachios. After all these dried fruits come recipes based on eggs and cream, beaten egg yolks with pistachios and almond bits; it’s difficult not to think of île flottante.
The palate is fleshy and generous; its volume comprises a lot of fruit where pear, caramelised apple, flambéed yellow peach can be found; the generosity continues on the finish, which is heavily spiced with peppers, but also chilli; considerable length. It may seem contrary to what might be expected from the description but this pairs well with a cold fish dish, such as cold pollock in mayonnaise that can be elevated with curry or Sichuan pepper.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
From the first nose we sense density, a concentration of substance, and the intensity of the dry matter.
Very ripe, dense fruit, opulent Canada Reinette apple, concentrated Canada Reinette puree, very ripe quince, the skin of a peach, traces of very ripe banana and equally ripe pineapple. Exposed to air, the appearance of a pear – also very ripe – between a Williams and a Passe Crassane, a touch of apricot jam, apricot kernel, approaching marmalade, the sensation of density persists; and finally, a vegetal component of curly and flat-leaf parsley, then watercress and radish leaves.
Full-bodied palate, very fleshy, apple again – Canada but also Belle de Boskoop, orange peel, coarsely crushed black peppercorns, more intense spices including cardamom and clove, masculine, yang, weighty, marmalade with zest, green plum, and almost overripe yellow plum.
The finish follows suit, the deep bedrock, the telluric resonance of the whole, an aligoté that finds expression in the low register – the Bulgarian bass, the roots have dug really deep, knowing how to convey this sensation that comes from the depths of the earth. Certainly not a wine for an aperitif, nor a seafood platter really, but to accompany a plaice dish at least, with celery puree, or with cod pie; pair preferably with hot food.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
A bright and beautiful light gold robe. A gourmet nose of mountain honey, hazelnuts, and almonds; notes of freshly turned earth, wax and delicate Caesar’s mushrooms. When aerated, subtle citrus fruits appear – lime and grapefruit, along with Comice pear, pine nuts and peanuts, dry matter from a very hot vintage, and very ripe lemon again, accompanied by a note of quince, showing just as much ripeness. A dull underlying mineral component can be detected as notes of plaster, brick, cement – all drawn from the subsoil, even if the limestone is very, very deep here. The palate shows substance, very ripe fruit – apple, pear, mandarin – a serious and concentrated wine with flavours of kumquats, Outspan oranges, carrot greens and root vegetables.
A dense and powerful finish; an astonishing length with the mineral resonance of deep rock; concentrated; an Aligoté that remains aloof – destined for neither aperitif nor seafood platter, it needs to be accompanied by hot food – white meat, or at least white pudding or poultry dumplings.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Nose of not dry dried fruits, fresh almond and hazelnut as well, apple and pear peel, apple seeds. Note of lavender, fresh thyme, linden-mint, parsley-coriander, Granny apple and white pepper, Szechuan pepper. Something that will come to pass again, gradual refreshment of the aromas with aeration, one passes from dried fruits and their potential oil to increasingly fresh fruits, one has the impression that the acidity rises gradually. Palate of honey with warm butter, English cream, then citrus fruits, Outspan orange, clementine peel, Granny to Reinette apple, seeds also in the taste, energy. It finishes in density, a note of metal from the soil, Reinette apple, pepper and musk. Not an aligoté for a seafood platter, you have 2017 for that, an aligoté for a hot dish like a mussel gratin and not before early 2021, at least.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Apple and pear, specifically Rennet and Comice, you wanted herbs, you got herbs! Chervil, parsley, cut grass, lavender, the wine, naturally very fresh, continues to freshen up in contact with the air, an eggshell and a smoky note for the mineral, a hint of mint and another of coriander for the plant, as soon as it touches your palate, you get an immediate sensation of cleanliness, purity, a feeling of well-being that can be found in all the wines, a vintage that laughs, rejuvenates, washes. The apple, which on the palate turns to Boskoop, seem realer than life, the pear releases an acidity of real fruit in the mouth, it is peppery, finely musky, the continuing taste of fruit at the end is impressive. Not an aligoté for seafood this time, but rather for other classics like frogs legs, snails or salmon gravlax.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
10 hectoliters per hectare, 7500 bottles missing, with a general frost, combined with a bout of mildew! Despite all of that, the wine we obtained is excellent, well-balanced, complex, fruity. To the nose, the fruits are white, ripe and fresh, Granny apple, Conference pear, grape, the limestone that these very old vines easily encounter is very pronounced, fine herbs (chervil), freshly-cut grass, citrus, lime and lemon, and finally spices, white pepper, black radish, ginger root, such a complex nose. Fresh on the palate with overarching citrus, lemon and grapefruit, the white pepper becomes peppermint, powerful, tasty, fish terrine, charcuterie.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Usually a perfect accompaniment for a seafood platter, this 2015 will encourage you to change your habits and point you to other classics such as Burgundy snails, frog legs or a lukewarm poultry terrine. An even less varietal nose (with the primary aromas of the grape variety prevailing) than usual, very ripe grapefruit, candied lemon, mirabelle plum, iodized herb butter, empyreumatic, with a likeness to white meat such as the aroma of chicken with lemon, and a hint of apple somewhere between a Boskop and a Reinette. A rich taste of very ripe white fruit, apple and greengage plum to start, matched with a tasty and fleshy finish.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
A citrus fruit nose, lime, also eucalyptus, almost iodic, apple peel, ginger root, an almost metallic overtone, a Sancerre aspect in its mineral overtones, very vertical, again lemon and grapefruit, frosted lemon. In the mouth, the flavours reproduce the aromas, lemons and limes, grapefruit, Outspan-type oranges, acidity and minerals going hand-in-hand, marrying with each other marvellously, a powerful, concentrated, straight, upright, serious wine. Ideal to accompany seafood, no sugariness whatsoever, a smoky overtone, try abalones with it, the wine has the bulk to handle them.
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
I tasted this bottle just after opening, after 18 hours with 10 centimeters emptied, and another bottle with 10 centimeters gone and left open for three days. The wine did not budge. Mineral limestone nose, eggshell, dried mint, cold tea, seaweed, grapefruit and orange rind, citrus notes, no grape varietal expression, white fruit on the palate, Reinette and Granny Smith apple, a massive wine, dense, monolithic (this word perfectly applies), a wink toward Sancerre, powerful on the finish, straightforward.
After 18 hours, there is more fruit, fresh chervil, elasticity, passion fruit, the wine induces salivation even more now. With the bottle left open for three days, we are stupefied by its inner force. We can apply word for word the notes found with a newly opened bottle. In my mind, it’s best to put this wine away for three years or carafe it in the morning to drink in the evening. Avoid eating hot foods, and instead favor Scandinavian gastronomy, fresh goat cheeses, cold fish with mayonnaise and keep it at that while the wine is still young.
Orange blossom, silty soil, oyster and crustacean shells, an open sea aligoté. Depth, density, full of concentration. Moving the wine around the mouth requires serious effort as the texture is so tight, “Pommard Blanc” on the finish, tannins, structure, this wine smacks you in the face.
The nose almost resembles a Loire Valley wine with herbal notes, algae, and a touch of lemon pepper. The palate is all about roundness, very grapey, the wine makes you salivate, then passion fruit and guava, lots of flavor complexity, and while fleshy, and opulent, the wine has energy. Ideal for the table, but more for frogs than seafood, snails rather than whelk, an aligoté for hot meals, grilled haddock or mackerel.
Eggshell, fines herbs, coriander, lime, acacia, lavender, grape, skin and juice. Perfect maturity, precision and balance. High above its own appellation, do I dare say that it weighs against a Saint Romain Village ? Sensation of absolute purity on the finish, tension, and structure. I dare to say 89-90.
Tender and sensual nose, sweet almond, pine nuts, but also coriander and fresh mint. Fleshy and fruity palette, nourishing retro-olfaction, lots of structure, a slight note of heat on the finish.
A brilliant and luminous robe demonstrates the precision from this first wine, which is one of the major attributes found in the whole range. A nose of white fruits, fresh almond, cilantro, honey and mint. Natural, with lots of aromatic complexity for this level of wine. Palette of poached white fruits, lavender honey, the wine is round and gourmand and finishes with coriander, citrus fruits dominated by lemon, lots of persistence.
« The BOURGOGNE ALIGOTÉ is savory, somewhat salty and energetic, with aromas of fresh mushrooms and white fruits.
- + 2022
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Brilliant robe, the colour of bright lime juice. Fresh nose; lime and eucalyptus leaves; celery leaves; Granny Smith apples; fine herbs, similar to chervil and dill; an acacia thicket in spring; the delicate sweetness that comes from the exceptional maturity of the vintage, evoking berlingot sweets, tangy or aniseed-flavoured sweets and traces of lavender or even basil; a charming and bucolic sensuality. Very ripe palate, as expected; fleshy and generous body; Passe Crassane pear and Granny Smith apple, yellow and green plums, clementine jelly with a touch of lime; a discreet note of cucumber and celery, a hint of orange juice; a few sprigs of coriander that bring even more freshness. A harmonious finish with a lot of length and the remarkable persistence of the fruit; nourishing and satisfying; for drinking immediately or laying down; if you drink it now, pair with a warm or cold fish terrine, flat-leaf parsley and coriander, small spring vegetables, spring rolls or cold hake in mayonnaise; if you lay it down for three or four years, pair with cod, plaice or saithe papillotes, and warm creamy potato puree with herbs or celery puree.
- + 2021
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Curiously, because of the many dried fruits that emanate from this wine, it seems almost woody; almonds, pralines, turron de Xijona, hazelnuts and pistachios. After all these dried fruits come recipes based on eggs and cream, beaten egg yolks with pistachios and almond bits; it’s difficult not to think of île flottante.
The palate is fleshy and generous; its volume comprises a lot of fruit where pear, caramelised apple, flambéed yellow peach can be found; the generosity continues on the finish, which is heavily spiced with peppers, but also chilli; considerable length. It may seem contrary to what might be expected from the description but this pairs well with a cold fish dish, such as cold pollock in mayonnaise that can be elevated with curry or Sichuan pepper. - + 2020
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
From the first nose we sense density, a concentration of substance, and the intensity of the dry matter.
Very ripe, dense fruit, opulent Canada Reinette apple, concentrated Canada Reinette puree, very ripe quince, the skin of a peach, traces of very ripe banana and equally ripe pineapple. Exposed to air, the appearance of a pear – also very ripe – between a Williams and a Passe Crassane, a touch of apricot jam, apricot kernel, approaching marmalade, the sensation of density persists; and finally, a vegetal component of curly and flat-leaf parsley, then watercress and radish leaves.
Full-bodied palate, very fleshy, apple again – Canada but also Belle de Boskoop, orange peel, coarsely crushed black peppercorns, more intense spices including cardamom and clove, masculine, yang, weighty, marmalade with zest, green plum, and almost overripe yellow plum.
The finish follows suit, the deep bedrock, the telluric resonance of the whole, an aligoté that finds expression in the low register – the Bulgarian bass, the roots have dug really deep, knowing how to convey this sensation that comes from the depths of the earth. Certainly not a wine for an aperitif, nor a seafood platter really, but to accompany a plaice dish at least, with celery puree, or with cod pie; pair preferably with hot food. - + 2019
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
A bright and beautiful light gold robe. A gourmet nose of mountain honey, hazelnuts, and almonds; notes of freshly turned earth, wax and delicate Caesar’s mushrooms. When aerated, subtle citrus fruits appear – lime and grapefruit, along with Comice pear, pine nuts and peanuts, dry matter from a very hot vintage, and very ripe lemon again, accompanied by a note of quince, showing just as much ripeness. A dull underlying mineral component can be detected as notes of plaster, brick, cement – all drawn from the subsoil, even if the limestone is very, very deep here. The palate shows substance, very ripe fruit – apple, pear, mandarin – a serious and concentrated wine with flavours of kumquats, Outspan oranges, carrot greens and root vegetables.
A dense and powerful finish; an astonishing length with the mineral resonance of deep rock; concentrated; an Aligoté that remains aloof – destined for neither aperitif nor seafood platter, it needs to be accompanied by hot food – white meat, or at least white pudding or poultry dumplings. - + 2018
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Nose of not dry dried fruits, fresh almond and hazelnut as well, apple and pear peel, apple seeds. Note of lavender, fresh thyme, linden-mint, parsley-coriander, Granny apple and white pepper, Szechuan pepper. Something that will come to pass again, gradual refreshment of the aromas with aeration, one passes from dried fruits and their potential oil to increasingly fresh fruits, one has the impression that the acidity rises gradually. Palate of honey with warm butter, English cream, then citrus fruits, Outspan orange, clementine peel, Granny to Reinette apple, seeds also in the taste, energy. It finishes in density, a note of metal from the soil, Reinette apple, pepper and musk. Not an aligoté for a seafood platter, you have 2017 for that, an aligoté for a hot dish like a mussel gratin and not before early 2021, at least.
- + 2017
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Apple and pear, specifically Rennet and Comice, you wanted herbs, you got herbs! Chervil, parsley, cut grass, lavender, the wine, naturally very fresh, continues to freshen up in contact with the air, an eggshell and a smoky note for the mineral, a hint of mint and another of coriander for the plant, as soon as it touches your palate, you get an immediate sensation of cleanliness, purity, a feeling of well-being that can be found in all the wines, a vintage that laughs, rejuvenates, washes. The apple, which on the palate turns to Boskoop, seem realer than life, the pear releases an acidity of real fruit in the mouth, it is peppery, finely musky, the continuing taste of fruit at the end is impressive. Not an aligoté for seafood this time, but rather for other classics like frogs legs, snails or salmon gravlax.
- + 2016
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
10 hectoliters per hectare, 7500 bottles missing, with a general frost, combined with a bout of mildew! Despite all of that, the wine we obtained is excellent, well-balanced, complex, fruity. To the nose, the fruits are white, ripe and fresh, Granny apple, Conference pear, grape, the limestone that these very old vines easily encounter is very pronounced, fine herbs (chervil), freshly-cut grass, citrus, lime and lemon, and finally spices, white pepper, black radish, ginger root, such a complex nose. Fresh on the palate with overarching citrus, lemon and grapefruit, the white pepper becomes peppermint, powerful, tasty, fish terrine, charcuterie.
- + 2015
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
Usually a perfect accompaniment for a seafood platter, this 2015 will encourage you to change your habits and point you to other classics such as Burgundy snails, frog legs or a lukewarm poultry terrine. An even less varietal nose (with the primary aromas of the grape variety prevailing) than usual, very ripe grapefruit, candied lemon, mirabelle plum, iodized herb butter, empyreumatic, with a likeness to white meat such as the aroma of chicken with lemon, and a hint of apple somewhere between a Boskop and a Reinette. A rich taste of very ripe white fruit, apple and greengage plum to start, matched with a tasty and fleshy finish.
- + 2014
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
A citrus fruit nose, lime, also eucalyptus, almost iodic, apple peel, ginger root, an almost metallic overtone, a Sancerre aspect in its mineral overtones, very vertical, again lemon and grapefruit, frosted lemon. In the mouth, the flavours reproduce the aromas, lemons and limes, grapefruit, Outspan-type oranges, acidity and minerals going hand-in-hand, marrying with each other marvellously, a powerful, concentrated, straight, upright, serious wine. Ideal to accompany seafood, no sugariness whatsoever, a smoky overtone, try abalones with it, the wine has the bulk to handle them.
- + 2013
-
Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris
I tasted this bottle just after opening, after 18 hours with 10 centimeters emptied, and another bottle with 10 centimeters gone and left open for three days. The wine did not budge. Mineral limestone nose, eggshell, dried mint, cold tea, seaweed, grapefruit and orange rind, citrus notes, no grape varietal expression, white fruit on the palate, Reinette and Granny Smith apple, a massive wine, dense, monolithic (this word perfectly applies), a wink toward Sancerre, powerful on the finish, straightforward.
After 18 hours, there is more fruit, fresh chervil, elasticity, passion fruit, the wine induces salivation even more now. With the bottle left open for three days, we are stupefied by its inner force. We can apply word for word the notes found with a newly opened bottle. In my mind, it’s best to put this wine away for three years or carafe it in the morning to drink in the evening. Avoid eating hot foods, and instead favor Scandinavian gastronomy, fresh goat cheeses, cold fish with mayonnaise and keep it at that while the wine is still young.
- + 2012
-
Orange blossom, silty soil, oyster and crustacean shells, an open sea aligoté. Depth, density, full of concentration. Moving the wine around the mouth requires serious effort as the texture is so tight, “Pommard Blanc” on the finish, tannins, structure, this wine smacks you in the face.
- + 2011
-
The nose almost resembles a Loire Valley wine with herbal notes, algae, and a touch of lemon pepper. The palate is all about roundness, very grapey, the wine makes you salivate, then passion fruit and guava, lots of flavor complexity, and while fleshy, and opulent, the wine has energy. Ideal for the table, but more for frogs than seafood, snails rather than whelk, an aligoté for hot meals, grilled haddock or mackerel.
- + 2010
-
Eggshell, fines herbs, coriander, lime, acacia, lavender, grape, skin and juice. Perfect maturity, precision and balance. High above its own appellation, do I dare say that it weighs against a Saint Romain Village ? Sensation of absolute purity on the finish, tension, and structure. I dare to say 89-90.
- + 2009
-
Tender and sensual nose, sweet almond, pine nuts, but also coriander and fresh mint. Fleshy and fruity palette, nourishing retro-olfaction, lots of structure, a slight note of heat on the finish.
- + 2008
-
A brilliant and luminous robe demonstrates the precision from this first wine, which is one of the major attributes found in the whole range. A nose of white fruits, fresh almond, cilantro, honey and mint. Natural, with lots of aromatic complexity for this level of wine. Palette of poached white fruits, lavender honey, the wine is round and gourmand and finishes with coriander, citrus fruits dominated by lemon, lots of persistence.
- + 2007
-
« The BOURGOGNE ALIGOTÉ is savory, somewhat salty and energetic, with aromas of fresh mushrooms and white fruits.