The wines of Jean-Claude Boisset Simply ta king time

The vinification without artifice of Jean-Claude Boisset wines combines elegance and ageing potential, while expressing all the spontaneity of the terroir. 

These wines are marked by their crisp taste and pure fruit, and although they are dazzling in their youth, giving them time will allow them to fully flourish. This is the case with the Savignylès-Beaune 2007, a white wine that is just starting to come into its own, whose aromatic expression is unrivalled in terms of length on the tongue. The Chambolle-Musigny 2008, “forgotten” in the cellar four eight years, is now wonderfully mature with fine tannins, a silkiness on the palate, and delicately spicy blackcurrant notes.

The secret resides in part in the choice of harvest date. Winemaker Grégory Patriat seeks the perfect balance between sugar and acidity, and he likes his grapes to be offering potential alcohol of around 12.5°. The rest happens in the silence of the cellar. The whites spend two winters there in the barrel, with fermentations lasting around 10 months during which they feed on the indigenous yeasts, and are never stirred in order to “vaccinate” the wine against the passing time.

As for the reds, to ensure sophistication and body, the grapes are left to macerate for several weeks in open wooden vats. Once in the barrel, the cold and damp stone cellars of Les Ursulines ensure long secondary fermentation that helps obtain the complexity desired.

www.jeanclaudeboisset.com