2013 Jean-Claude Boisset ‘Les Ursulines’ $13/ $52
Where: Côte D’Or, Burgundy, France
Who: The Boisset family, currently Nathalie & Jean-Charles Boisset
What: 100% Pinot Noir, as all Burgundy
Tastes like: Classic Cote de Nuits, dark berries, light body, really well balanced
What to pair with: Light meats, charcuterie boards, salmon
Notes on the producer:
Jean-Claude Boisset set up operations in Nuits-Saint-Georges, in the former Ursulines convent. Here, in this solid building built from burgundian stone, the Ursulines - nuns who were forced to flee from the Revolution - left something of their own spirit behind. In its large walled garden, between the rows of apple trees, pruned yews and boxwood and other fruit trees, you can still almost hear their murmurs in the silence.
In the labyrinthine cellars, as well as in Mother Superior's lodgings - with their watchful view over the Côte and close proximity to the Premiers Crus - the sense of peace and serenity is palpable. This place, imbued with prayers, calm, and - as is often the case here - a sense of intangible mystery, has now become our 'home'.
Pinot Noir is invariably associated with Burgundy and indeed, it is here that this varietal finds the conditions most conducive to its development… Pinot Noir owes its fame to its native terroir in Burgundy, where it is the only grape used for practically all of the production of red wines. Furthermore, the region's soils and temperate climate suit this varietal perfectly as it is not fond of hot, humid weather. The Côte de Nuits and Côte de Beaune produce what are without doubt the greatest Pinot Noir wines in the world.
Vineyard selection and management
This wine has the noblest pedigree imaginable, coming as it does from the Côte de Nuits. The grapes were grown on old vines on which specified growing techniques were used: controlled yields due to severe disbudding, cluster thinning if necessary, working of the soil, little or no use of fertilisers, environmentally friendly pest management that respects beneficial wildlife.
Vinification and maturing
Harvest date: 22th September 2013. The grapes were handpicked and collected in 20-kg perforated crates. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery. At the winery: The grapes were completely destemmed but not crushed and were gravity-fed into tanks. Maceration lasted a total of 21 to 25 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (eight maximum). In the cellar: Aged on the lees for 12 months with no racking using a proportion of 10% new French oak barrels that had been toasted at low temperatures for a long time for very delicate oaking. Bottling: The wine was not fined, but was very gently filtered before being bottled using gravity in September 2014.
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