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Bourgogne Chardonnay “Les Ursulines” 2023 – Jean-Claude Boisset
£24.95
This Chardonnay is pale yellow in colour. It has a fresh bouquet of white flowers, citrus fruits and woody aromas. The palate is very well-balanced with great acidity, silky texture and a long, zesty finish.
20 in stock
The grapes to produce the Bourgogne Chardonnay “Les Ursulines” Jean-Claude Boisset were whole-bunch pressed very gently for two and a half hours. The temperature of the must was dropped to 12°C before being transferred to oak barrels without settling for fermentation. The wine was aged for seven months without racking or lees stirring. Only 10% of new, lightly toasted French oak barrels were used, giving a rounded texture to the finished wine.
The Chardonnay for “Les Ursulines” is sourced from several parcels across the appellation. Yonne to the north, with its fresh, mineral whites, followed by the Côte d’Or, with its rounder, deeper characters, the Côte Chalonnaise with its pleasant wines, and lastly the Mâcon region to the south, with a range of styles varying with the individual soil and exposure.
Jean-Claude Boisset is a family-owned wine company founded in 1961. Jean-Claude’s first parcel of land was located in Gevrey-Chambertin and today the company is based in Les Ursulines, a former convent in Nuits-Saint-Georges, and run by his children Jean-Charles and Nathalie. In 2018, they opened a new state-of-the-art winery, which reflects their modern, technical approach to winemaking. In 2002, Jean-Charles recruited Grégory Patriat, who had previously worked at the legendary Vosne-Romanée producer Domaine Leroy, to revitalise and reinvent the house. He transformed Boisset into a ‘viniculteur’, working closely with the growers, guiding the wines from vine to bottle to achieve the desired quality. In order to create concentrated, beautifully well-rounded wines which are naturally expressive of their individual appellation, Grégory practises minimal intervention winemaking. Each plot is picked separately and hand sorted to ensure optimal maturity. Sulphite levels are low and the wines are fermented exclusively by natural yeasts, with rarely more than 30% new oak used on a wine.
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