2022 Bourgogne Pinot Noir `Les Barrigards`, Jean-Baptiste Boudier
bottle
£30.50
(£27.00 per bottle)
Save 11% on a case of 12 bottles
79 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. 40% whole clusters went into this cuvée, as the grapes were perfectly healthy. The wine aged in small barrels (none were new) and was bottled in July 2023. It is purple-ruby of medium depth, with open freshness on the nose. First impression on the palate is of floral, bright fruitiness, well-sustained, with gentle tannins (for drinking 2024-2027+).
| Weight | 1.5 kg |
|---|---|
| Vintage | |
| Wine Name | Bourgogne Pinot Noir `Les Barrigards`, Jean-Baptiste Boudier |
| Case Size | |
| Size | |
| Size (cl) | |
| Alcohol | |
| Closure | |
| Product Code | BO0122RA |
| 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.