2017 Borgeot, Chassagne-Montrachet VV
The magic of Domaine Borgeot lies in the different characters of the two people who make these charming wines with the calm restraint of Pascal balanced by the exuberance and liveliness of Laurent. Hugely complex on the nose and perfectly balanced acidity.
Availability: In stock
Case size: 6 / Bottle size: 750ml
- Tasting Notes
The Vieilles Vignes has huge complexity on the nose, with orange flowers and a dusty mineral note. On the palate, good acidity balances the richness of the body, and there is a touch of spice on the long finish.
- Product Description
2017 Domaine Borgeot, Chassagne-Montrachet `Vieilles Vignes`
Domaine Borgeot is situated in the village of Rémigny in the Côte de Beaune. It was created in 1903 and is now run by fourth generation brothers Laurent and Pascal Borgeot. Their 23 hectares are in the villages of Bouzeron, Santenay, Chassagne-Montrachet and Puligny-Montrachet. The magic of Domaine Borgeot lies in the two people who make these charming wines. Pascal is calm, measured and brings an element of control over Laurent, who cannot sit still for one minute. As the saying goes in Burgundy, if you look at the person behind the wines, you will get an idea of the style of wine in your glass. Domaine Borgeot wines exhibit the calm restraint of Pascal balanced with the exuberance and liveliness of Laurent.
All fruit is sourced from vineyards within the family Domaine, located in the village of Rémigny in the Côte d'Or. The total area under vine is 23 hectares spread across the villages of Bourzeron, Santenay, Chassagne-Montrachet and Puligny-Montrachet. In the vineyard, brothers Pascal and Laurent adopt an approach of 'lutte raisonnée', meaning that they will do everything in their power to adhere to the principles of organic farming and avoid the use of pesticides.
Grapes were all harvested by hand and underwent sorting to ensure that only the finest fruit made it into the final wine. Throughout the vinification process, the brothers employed a combination of both traditional Burgundian techniques and modern winemaking practices, with an emphasis on temperature control. 100% of the fruit was destemmed and the grapes were chilled before fermentation. Fermentation took place in open vats for 18 days with daily pumping over. Following this, the wine was transferred to French oak for 11 months of ageing. 20% of the barrels were new, 30% were one to five-year-old and the remaining wine was aged in stainless steel tanks.
In 2017, Burgundy enjoyed a return to average yields. Some areas were impacted by spring frosts which reduced yields slightly. Generally the vines’ growth cycle benefitted from an early budburst at the beginning of April, followed by a very warm summer. Ripening progressed at a good pace with the first grapes being harvested across the region two weeks ahead of average.