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BOURGOGNE ALIGOTÉ 2018

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2023  

Varietal

100% Aligoté.

Tasting notes

A pale gold color with hints of green.

A mineral nose with citrus notes of mainly lemon and yellow grapefruit with a hint of clementine.

A fine, fresh, round and mineral attack. There is a good balance between glycerol and acidity. This is a rich, fruity wine with aromas similar to those on the nose with a touch of bergamot for the finish.

Food and wine pairing

Excellent as an apéritif, on its own or with blackcurrant liquor. Will also be perfect paired with seafood, sushi and sashimi. Try it also with asparagus, avocado, a plate of cured meats, fried or grilled fish.

Serving suggestions

Serve ideally at a temperature of 12-13°C (53-54°F).

Ageing potential

Enjoy this wine young, in its first 2 years, to take advantage of all of its freshness.

Origin

Grapes for Moreau’s Bourgogne Aligoté were harvested in Saint-Bris-Le-Vineux, an old winegrowing village, located 15 kilometres south-east of Chablis. It also produces AOC Bourgogne and AOC Sauvignon de Saint-Bris.

Clay-limestone soils.

Aligoté is thought to be the oldest Burgundian grape variety. In the Middle Ages it was probably drunk with harigot, a mutton and bean stew and/or alicot, a simple poultry stew. Vinified alone or blended with Chardonnay, it can bear the Bourgogne Aligoté AOC.

Paired with blackcurrant liqueur, it makes a Kir, named after Canon Kir, deputy mayor of Dijon, who made this aperitif fashionable.

Vinification and maturing

- the must was brought in
- enzymes were added and the juice was allowed to settle fermentation lasted 2 to 3 weeks in stainless steel tanks under controlled temperatures (16 to 17°C) to preserve as much fruit and glycerol as possible
- aged on the lees for richness

Vintage : 2018

Winter was particularly mild and the vine cycle began, once again, very early with consequently inflorescence. And this earliness did not stop all season long.

Spring was very wet and rainy but no frost this year! However some localized hailstorms caused damages in some villages of the Chablis area.

Then the climatic conditions significantly changed with a very dry late spring and summer that have led to fears of a new small harvest while keeping the cryptogamic diseases risks away.

The very high temperatures in August have resulted in falling down the acidity in the grapes and have hastened the harvest beginning. Furthermore the long dry and hot summer allowed us to minimize the necessary treatments against vine sicknesses.

September finally dispelled any doubts offering one of the best vintages in Chablis for almost 20 years. Mother Nature offered us a real gift after two difficult years in the region’s vineyards.

The extremely early harvest finally offered quantity thanks to some rainfalls by the end of August. The first grapes were cut (for the Crémants) by the 25th of August and the last Chablis were harvested on September, the 21st.

70% of the volumes were in the wineries around the 10th of September, offering clean, flawless juices with body, fruit and nice acidity.