DOMAINE GOISOT Bourgogne Côtes d'Auxerre 'Corps de Garde' Rouge 2015

Domaine Goisot, Bourgogne Côtes d'Auxerre 'Corps de Garde' Rouge 2017

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Goisot pump out some of the best value in Burgundy and the quality on show is amazingly high. Cool climate Pinot, vibrantly aromatic and deliciously red fruited.

 

Wine: DOMAINE GOISOT Bourgogne Côtes d'Auxerre 'Corps de Garde' Rouge 

Producer: Guilhem and J-Hughes Goisot

Region/Country: Burgundy, France

Grape/s: Pinot Noir

Production Method: Biodynamic farming. All the grapes are destemmed and there's no pigeage as Goisot prefers to extract tannins gently and only from the grape's skins rather than the pips.

Style: Perfumed and refined, characterised by their pure cherry and spice fruit.

Pairing Suggestion: Game, charcuterie, poultry dishes

Goisot

“The [wines of the] hugely talented Jean-Hughes Goisot … deliver flat out amazing quality, particularly given the modest appellations with which he works. Despite the fact that I have said it before, it’s worth repeating that I highly recommend these wines”. Allen Meadows, Burghound Issue #32

From The Natty Boy

A real go-to producer for me, I think they are possibly the best value natural Burgundy producer and the wines punch so far above their weight. Goisot is based in the Cotes d’Auxerre which is pretty northerly, sitting between Chablis and the Cote d’Or of Burgundy. So this is a kind of Pinot Noir off Chablis soils with a high % of Kimmeridgian limestone. This whole area was once an inland sea, and there are visible fossilised sea creatures in the vineyards. The soils here really give the wines a lot of salinity and briney character, particularly the whites. All farming is according to biodynamic principles. Wild yeast ferment in old, large oak fermenters and the wine is matured in older oak too. There’s only really light punchdown/pumpover in the winery as they aren’t looking to get a huge amount of extraction. It is bottled unfiltered with minimal SO2 added for stability. So it’s lighter in style, a bit more sappy and menthol-like than what I’d call classic Burgundy but this is no bad thing as temperatures rise. The fruit is super complex and wild in its nature and there is a wonderful savoury element to the wine. I can’t get enough of this.

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