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  • SYLVAIN PATAILLE Bourgogne Blanc 'Les Méchalots' 2017
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Sylvain Pataille, Bourgogne Blanc 'Les Méchalots' 2017

Regular price £27.70 GBP
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Wonderful balance here. Natural Burgundy that’s full of life and vibrancy. Open tight, the bottle finishes too soon.


Tight and mineral on the nose, the palate opens up with lovely lime citrus acidity and floral complexity. The finish is saline and impeccably moreish.

Producer: Sylvain Pataille

Region/Country: Marsannay, Burgundy, France

Grape/s: Chardonnay

Production Method: Minimal intervention farming. Part stainless steel part oak for fermentation, and the same for maturation.

Style: Dry, crisp and distinctly mineral with incredible purity and drive.

Pairing Suggestion: Salads, seafood dishes

Variety: Chardonnay

Profile: Commonly referred to as the winemakers grape owing to both its versatility and ease of manipulation in the winery. Chardonnay will range widely in character depending on its region of origin as well as winemaking style. One the lighter end of the spectrum, generally from cooler regions, it will display crisp, somewhat tart acidity alongside citrus and orchard fruit character and mineral texture. Moving to warmer climates gradually produces a more ripe stone and tropical fruit character. Winemaking, particularly the use of oak and batonnage (lees stirring) produces a richer, creamier texture and flavours of toast, butter and vanilla spice.

Classic Regions: Chablis, Cote d'Or, Maconnais, Champagne (France), Yarra Valley, Tasmania, Margaret River (Australia), Canterbury (New Zealand), Walker Bay (South Africa)

Sylvain Pataille

Born and bred in Marsannay you’d think that Sylvain Pataille would have had wine in his veins. He is not from a winemaking family however, and went to wine school in Beaune from the age of 14. Vineyard holdings are managed according to organic and biodynamic principles and when replanting is necessary is is undertaken via massale selection with cuttings from some of the most outstanding producers in Burgundy. In the winery SO2 is used to a minimum, and oak is more of a vessel than a flavouring, aiding the elevage.