Chorey-Lès-Beaune, Jean-Claude Boisset, `Les Beau

Chorey-Lès-Beaune, Jean-Claude Boisset,  `Les Beau

The name 'Les Beaumonts' ('beautiful hills') refers to this favourable location and aspect.


Country, Region
France, Burgundy
Pinot Noir

Additional Details

Tasting Notes

The wine is a dark ruby red with purple tints. It has aromas of black fruits, some minerality and smoky notes. The palate is concentrated, dense and elegant with a beautiful tannic structure.

Producer details

Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of most of his wines

In the vineyard

Chorey-Lès-Beaune was recognised relatively recently, in 1969. It holds no Premier Crus as most of its vines are on the plains, but two climats (parcels of vines) are positioned higher in the hillside: Les Ratosses and Les Beaumonts. The name 'Les Beaumonts' ('beautiful hills') refers to this favourable location and aspect. Situated on slopes of clay and limestone soils which are fairly heavy in marl and alluvial gravel it produces rich, full wines. The vines are singleGuyot pruned and high trellised (1.3 metres) for maximum photosynthesis. The vines are very old, half were planted in 1902, the oldest vines vinified by Boisset. The grapes are so small and yields so low that Grégory refers to them as "Caviar of Pinot".

In the winery

The grapes were handpicked and collected in 20 kilogram perforated crates. They were sorted first in the vineyard and a second time on the sorting table when they arrived at the winery. At the winery, the grapes were destemmed but not crushed and were gravity-fed into tanks. Maceration lasted a total of 23 days, including one week of cold maceration at 12°C. Fermentation used indigenous yeasts only. The wine was aged on the lees for 18 months with no racking using a proportion of 40% new French oak barrels, that had been toasted at a low temperature for a prolonged period of time, to impart a very delicate touch of oak to the wine. The wine was bottled unfined by gravity after gentle filtration.


SILVER - International Wine Challenge 2019

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Within 10 miles of Hattersley Wines, Bakewell, Derbyshire

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