Our tasting impressions
Guillaume has crafted something unusual with his Bourgogne in this fine vintage. How is it possible for a wine that is so easy to drink and enjoy can offer so much alluring complexity. The aromatics alone are worth the visit. They are sweet and lovely. In fact, this Bourgogne is so genuinely excellent, we suspect many producers wish their Pommard was this good.
About this wine
Bourgogne is the broadest appellation in Burgundy. Grapes can come from anywhere within the region including declassified 1er or Grand Cru.
This one is produced from Pinot Noir vines in Pommard and Bligny-Les-Beaune. Half are 25 years old and the rest 50-60 years in clay & limestone soil. Grapes are mechanically harvested.
Cold maceration is done over three to four days. Barrel fermentation lasts 15 days with pigéage. Aging is 12 months in old oak barrels. Production is about 20,000 bottles.
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. The concept of terroir is most closely identified with Burgundy because the lightness of Pinot Noir enables it to so transparently express minor differences (which is why experienced tasters can discern the difference in wines produced from vineyards in very close proximity). Intense popularity resulted in plantings all over the world but most agree that its finest expression is in the Côte d’Or of Burgundy.
About the vintage
The Burgundians (and/or maybe their vineyards) really seem to be figuring out this global warming business. 2022 was the second hottest year on record and was abundantly sunny during the growing season. The vintage was prolific - offering an abundance of ripe and well-balanced fruit. It can be deemed a neo-classic vintage.
Click here for information about this producer and other wines from them.
Guillaume Guiton is a fiercely dedicated and extraordinary vigneron and a super nice guy. In the grand scheme of Burgundy, his vineyards would be considered modest...his wines, we consider, anything but.
He has been running this 11.5 hectare Domaine since 2002. His father Jean started it in 1973. Very much a hybrid estate, Guillaume owns 4ha, rents the rest and even buys grapes in his pursuit of the best he can get. He produces about 50,000 bottles per year.
He is a devoted terroirista, who welcomes the opportunity not to intervene in what nature offers. His methods vary based on vintage circumstances but he usually de-stems his red grapes and mostly avoids fining and filtration.
Guillaume is an intense student of barrels. He raises many wines in a variety of barrels before blending, only uses them for 6 years and never employs more than 20% new oak.
