Saturday Spa Flight 18.1.19
Co-fermented Grenache, Carignan, Syrah and Cabernet Sauvignon from argilo-calcareous soils in Southern Rhone. Sourced through Christophe’s work as a negociant. Grapes are hand-harvested, 95% destemmed, 40 days maceration and 11 months in inox prior to bottling. Organic fruit, pure zerozero (nothing added, nothing taken away.) Savoury, herbaceous, super-quaffable.
2/Guillot Broux, Marisa 2017
A new cuvée for a new AOC (Bourgogne Gamay) from this venerable estate; some of the region’s very oldest organic vines, farmed as such since the 50s. Unoaked 86% gamay, 15% pinot noir, from densely planted vines, highly concentrated fruit with sour cherry acidity and green crunch.
3/Guillot Broux, Mâcon Villages Blanc 2016
Citrus, chalky chardonnay, brought-in grapes for this cuvee, from exclusively organic vineyards (or in process of conversion.) A foot in the door and a threshold wine before progressing onto Guillot-Broux’s more pricey cuvees (such as Combettes, their domaine Mâcon Villages), we love this for the way it plays off cream vs clarity and for showcasing the steely-sharp vinification we know from Emmanuel. 6 months in oak, six months in vat.