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Bourgogne Pinot Noir “Les Ursulines” 2023- Jean-Claude Boisset
£23.86
Bright ruby red in colour with pronounced aromas of wild strawberry and raspberry with hints of black pepper. On the palate, flavours of juicy red fruits and sweet spice are well-balanced with bright, lifted acidity and round, silky tannins. An excellent value Red Burgundy.
21 in stock
The grapes to produce the Bourgogne Pinot Noir “Les Ursulines” Jean-Claude Boisset were hand harvested between the end of August and the first 15 days of September. Fruits were collected into small 20kg crates. Sorting took place in the vineyards and then again at the winery. Grapes were destemmed but not crushed, then gravity-fed into vats. Maceration lasted 20 days including four days of cold maceration at 12°C to develop aroma and colour. Fermentation took place with indigenous yeasts with infrequent punching down of the cap. The wine was aged on lees for seven months in lightly toasted French oak barrels (10% new) before being lightly filtered and bottled.
The fruit for this wine comes from the on Nuits-Saint-Georges village on the South – East facing 1.76 hectare plot “Petit Chaillot” which is located on the Premeaux-Prissey side. Soils here are clay – limestone and very stony. Vines are on average 60 years old and they are Guyot trained. They produce very small bunches of Pinot Noir grapes with very thick skins; a sign that the wine will have great concentration. In 2019, a plot of the commune of Chambolle-Musigny, located at the bottom of the village was added.
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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