Our tasting impressions
Not your typical Bourgogne Rouge. The warm weather of 2018 yielded a bigger, richer and more intense example compared to the prior 2 vintages tasted here. It seems more like dark fruit than red. Overall, it’s just super delicious and well-balanced. Enjoy over the next 5-7 years.
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 to yields of 50 hl/ha.
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 (Domaine perspective)
2018 is a much heralded vintage for high yields and rich, ripe grapes. Never in recent history has there been a growing season with such sustained high temperatures. Guillaume is pleased, all things considered, but cautions about managing one’s expectations. These are not typical Burgundies.
On your table
I’d suggest slightly bolder flavors and a bit more body to the food you serve with this Bourgogne. I’m thinking a rare burger with Gruyere cheese, bacon and mustard. Serve at cellar temperature.
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.