Minimum purchase 6 bottles (or equivalent of 4500mL) mix and match with other Direct wines from this producer. Purchases must be in multiples of 6. Ships directly from winery to you in a few weeks - $4/bottle for 12 or more & $6/bottle for 6.
Our tasting impressions
Razor-sharp, just like an Aligoté should be. Beautifully fresh and bright as sunshine on a cloudless day. There is a touch of richness and ripeness to reflect the vintage. This wine is a candidate to get me to change my ways of not drinking wine as an aperitif.
About this wine
100% Aligoté from a single vineyard in Bligny-Les-Beaune planted in 2003. The soil is gravel and sand. Hand-harvested, whole grape clusters are pressed, then fermented in steel tanks for 9-12 days. Aging is 12 months in tank and 3 months in bottle.
About the grape
Aligoté is the third most planted grape in Burgundy. It is easy to cultivate and thrives in cooler locations than Chardonnay and Pinot Noir. Naturally, high in acidity, Aligoté is under-appreciated, perhaps as a result of its traditional role mixed with Crème de Cassis in Kir.
About the Vintage
Never in recent history has there been a growing season with such sustained high temperatures as 2018. Aligoté was better able to retain freshness due to its cooler vineyard locations .
Suggested Glassware: Grassl Mineralité
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.