Family estate since the 14th Century. The wines are made only from the grapes cultivated on the estate and are vinified and matured in their cellar which dates back to the 11th Century. The family believe in the primacy of terroir and harvest as late as possible to maximise the potential of the grapes and to give the best expression of terroir. J-Hugues started working on the wines at the age of sixteen and has been described as the ‘Pope of Saint Bris’. The estate has worked in organic viticulture since 1993.
Limestone and brown clay
The Goisot estate is worked Biodynamically and is certified by Demeter. For the last few years they have decided to increase their plantation density in order to decrease the vigourisity of the vines and to promote the competition between the plants. Yields are kept low. They use only homeopathic, natural treatments in the vineyard. 40-70 year old vines
• Harvested end of September, early October.
• Partly destemmed
• Traditional maceration in tronconic wooden vats
• Wild yeasts
• Gentle punch downs by hand for 10 days to preserve the finesse of the Pinot Noir.
• Aged in barrels, a small proportion new
• Minimal fining and/or filtration – only when required.
Red wine garnet colour, with ruby highlights. The nose has scents of wood fruits, spices, liquorice and a scent of roasting. The palate is elegant with fine tannins and notes of liquorice and jam.
Chicken, game or cheese.
|Grape Variety||Pinot Noir|