2019 Pernand-Vergelesses Rouge 1er Cru Les Fichots, Jean-Baptiste Boudier
bottle
£37.25
(£33.00 per bottle)
Save 11% on a case of 12 bottles
23 in stock
Winemaker:Domaine Jean-Baptiste Boudier
These vines were planted in 1955, so are more than 60 years old. The plot lies downhill from the village, below the road to Beaune, on the slope beneath First Growth Les Caradeux. “Global warming is good for Les Fichots,” says Boudier, “as now we can have very good maturity of the grapes, while keeping a lot of freshness, thanks to deep soils, and no stress from lack of water.” Soils are rich in iron, with moisture-retaining clay content. This was 100% de-stemmed, and has barrel-aged with 15% being new. Colour is rich, ruby-purple of medium depth, aromas being fragrant, fresh and clean. Palate is lively from the outset, with flavours intensifying as the wine is enjoyed, finishing fresh, gently tannic and long (for drinking 2022-2030+).
| Weight | 1.5 kg |
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| Vintage | |
| Wine Name | Pernand-Vergelesses Rouge 1er Cru Les Fichots, Jean-Baptiste Boudier |
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| Product Code | BO0419RA |
| Customs Status | Duty Paid |
| Tax Status | Inc Tax |
Winemaker
Domaine Jean-Baptiste Boudier
Jean-Baptiste Boudier’s training took him from Beaune’s viticultural school to New Zealand and Roussillon, with 2 years studying oenology in Bordeaux, including 6 months at Château Haut-Brion. It was during the 2014 harvest that he worked for the first time alongside his father at the family`s Pernand-Vergelesses Domaine. Their different visions of wine soon became apparent and they mutually decided that Jean-Baptiste deserved a chance to experiment on his own.
2015 was Jean-Baptiste`s very first solo vintage, with production of just 3 hectares of vines spread across plots in Pernand-Vergelesses, Savigny-Lès-Beaune and Aloxe-Corton. He is a smart, focused, ambitious winemaker who does not believe in pre-fermentation maceration. “I prefer that fermentations start fast,” he says. “For my father, colour was very important, but for me, it’s not the major factor. Tannins are more important, and we adapt the extractions according to the year, and by tasting.” In his avoidance of a pre-fermentation cold soaking of his grapes, his wine-making is not Burgundian mainstream, but has been carefully thought through, from his own experiences.