2021 Pernand-Vergelesses Rouge 1er Cru Les Fichots, Jean-Baptiste Boudier
bottle
£45.00
(£40.00 per bottle)
Save 11% on a case of 12 bottles
60 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. Colour is mid-deep, ruby-purple, aromas are Pinot-rich, open and fine. Palate has excellent stuffing, with good middle-structure, fine length and gentle tannins (for drinking 2024-2030+).
| Weight | 1.5 kg |
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| Wine Name | Pernand-Vergelesses Rouge 1er Cru Les Fichots, Jean-Baptiste Boudier |
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| Product Code | BO0421RA |
| 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.