This Bourgogne Hautes Côtes de Beaune is produced from two vineyards cultivated organically. One is located near Nolay (two-thirds of the volume) and the other in Meloisey (one-third).
The soil is clay-limestone.
Tasting
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A very luminous robe with particularly pronounced green highlights. Here, the fine herbs are in command – chervil, dill, verbena, marjoram; cold vegetable soup, potatoes, leeks, turnips, cauliflower, somewhere between Crème Du Barry and Vichyssoise soup, pear mixed with potato, apple mixed with parsnip, a note somewhere between aniseed and mint brings a certain freshness; then, the white fruit turns to compote; again, a note of quince.
The palate is fluid – a juicy and expressive mouthfeel, with spiced apple and pear coulis and, again, a touch of apricot and apricot jam, followed by a seriously peppery marmalade, an orange salad with spices (paprika and Espelette pepper), lemons marinated with cloves; cardamom, liquorice, root ginger and juniper berry.
Great intensity on the finish and an elevated level of spice – pepper, particularly Sichuan pepper, a little saffron, chilli pepper; a very long finish.
Razor clam gratin with parsley butter, pan-fried scallops with parsley, pan-fried cockles and clams; in two years’ time, fish pie with cod or saithe.
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Bright, light-gold robe tinged with a delicate green hue. Nose evoking the spring – lawn grass and tall grasses, small white flowers, but also daffodils; a watering hole surrounded by trees in blossom – from weeping willow to acacia to poplar; a delicate honeyed note filling the air – broom in blossom comes to mind, or freshly turned wetland, clay; a note evoking gunpowder, probably coming from the ground; reminiscent of certain chenin wines from the Vouvray region.
A silky, velvety and gourmet mouthfeel: plenty of fruit, layer upon layer, and a lot of citrus in particular – slightly bitter, lying somewhere between Outspan and Malta oranges; clementines – the flesh, peel and seeds; a hint of pomelo; liquorice stick; sucrine lettuce, an intimate blend of apple and pear coulis; marmalade; and a hint of apricot jelly.
Here, also, the finish has substantial length without losing any of the fruit; a refreshing bitter note that lingers in the heart of an otherwise delicately sweet fruit; green cardamom comes to mind; the wine retains its flavour, even as it persists; very balanced.
Pairings comparable to those suggested for the aligoté; perhaps a little more pepper or spices could be added, such as cloves or cardamom, without going as far as Cambodian or Thai dishes, but inspiration could be drawn from them.
- + 2023
-
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A very luminous robe with particularly pronounced green highlights. Here, the fine herbs are in command – chervil, dill, verbena, marjoram; cold vegetable soup, potatoes, leeks, turnips, cauliflower, somewhere between Crème Du Barry and Vichyssoise soup, pear mixed with potato, apple mixed with parsnip, a note somewhere between aniseed and mint brings a certain freshness; then, the white fruit turns to compote; again, a note of quince.
The palate is fluid – a juicy and expressive mouthfeel, with spiced apple and pear coulis and, again, a touch of apricot and apricot jam, followed by a seriously peppery marmalade, an orange salad with spices (paprika and Espelette pepper), lemons marinated with cloves; cardamom, liquorice, root ginger and juniper berry.
Great intensity on the finish and an elevated level of spice – pepper, particularly Sichuan pepper, a little saffron, chilli pepper; a very long finish.
Razor clam gratin with parsley butter, pan-fried scallops with parsley, pan-fried cockles and clams; in two years’ time, fish pie with cod or saithe.
- + 2022
-
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Bright, light-gold robe tinged with a delicate green hue. Nose evoking the spring – lawn grass and tall grasses, small white flowers, but also daffodils; a watering hole surrounded by trees in blossom – from weeping willow to acacia to poplar; a delicate honeyed note filling the air – broom in blossom comes to mind, or freshly turned wetland, clay; a note evoking gunpowder, probably coming from the ground; reminiscent of certain chenin wines from the Vouvray region.
A silky, velvety and gourmet mouthfeel: plenty of fruit, layer upon layer, and a lot of citrus in particular – slightly bitter, lying somewhere between Outspan and Malta oranges; clementines – the flesh, peel and seeds; a hint of pomelo; liquorice stick; sucrine lettuce, an intimate blend of apple and pear coulis; marmalade; and a hint of apricot jelly.
Here, also, the finish has substantial length without losing any of the fruit; a refreshing bitter note that lingers in the heart of an otherwise delicately sweet fruit; green cardamom comes to mind; the wine retains its flavour, even as it persists; very balanced.
Pairings comparable to those suggested for the aligoté; perhaps a little more pepper or spices could be added, such as cloves or cardamom, without going as far as Cambodian or Thai dishes, but inspiration could be drawn from them.
