2021 Bourgogne Pinot Noir `Les Barrigards`, Jean-Baptiste Boudier
bottle
£30.00
(£26.75 per bottle)
Save 11% on a case of 12 bottles
30 in stock
Winemaker:Domaine Jean-Baptiste Boudier
“I adore this vineyard,” says Jean-Baptiste, “with its small grapes and tiny bunches of Pinot, planted 40 years ago. Yield is always small. It’s my only regional wine, I’m always happy here.” The vines are to be found near the village of Ladoix-Serrigny, at the foot of the Corton hill. The grapes were 100% de-stemmed in 2021, and the wine was in bottle by mid-October 2022. Colour is not deep, but very typical of red Burgundy, in the years before climate change began to make its presence felt. Nose is finely perfumed and open. Palate shows lively fruit, with freshness and rather good length for a regional wine (for drinking 2023-2026+).
| Weight | 1.5 kg |
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| Vintage | |
| Wine Name | Bourgogne Pinot Noir `Les Barrigards`, Jean-Baptiste Boudier |
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| Product Code | BO0121RA |
| 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.