COTEAUX BOURGUIGNONS 2019

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REGIS & SYLVAIN - COTEAUX BOURGUIGNONS 2019

 

TASTING NOTES

Lovely aroma’s of lush blueberries, fresh raspberries and red cherry plums. A slight hint of a herb like juniper and perhaps a hint of graphite. On the palate very similar fruit profile with delicious bright pomegranate and cherry plums. The tannins are vibrant and alive but on the background. A delicious early drinkable Gamay with a good balance and persistency.

 

VINTAGE 2019

ORIGIN Loire, France

MAKER Regis & Sylvain

GRAPES Gamay

 

ABOUT 

Sylvain, one half of this partnership was one of our former wine sales executives based in Sydney who returned back to his home town of Marseille to start his own wine company. After their respective careers in finance and winemaking, Régis and Sylvain, two cousins from Marseille, bring together their passion and love for wine. It’s been great having Sylvain still part of Francaboutwine now as a supplier. This new Chenin Blanc is exciting, offering superb value from the Loire Valley.

One of the four regions Regis & Sylvain are sourcing wine from is one of France’s newer (2011) appellation called Coteaux Bourgignons. This area is a AOP and is basically the greater area of Burgundy. This counts the upper north of Chablis all the way down to the Southern part of Beaujolais. All grapes are allowed to be blended from anywhere within the region. The allowed grape varieties are the same as the allowed varieties in Burgundy; white varieties are Chardonnay, Aligote, Pinot Gris and Melon de Bourgogne and Pinot Noir, Gamay and Cesare are the allowed red varieties.

The 2019 Regis & Sylvain Macon La Roche Gamay Coteaux-Bourguignons comes from a vineyard in the south of the Macon and is made of 100% Gamay. The Gamay comes from a single vineyard where the vines are 85 years old. The yield of the vines has decreased with age resulting in concentrated berries with high skin to juice ratio.

The entire vineyard is hand picked and all grapes transported back to the winery in small crates. Once arrived in the winery, all the fruit is destemmed and is left with the skins to ferment for 10 – 12 days, to retain the vibrant and juicy fruit flavours and to extract some tannin. After ferment the wine is racked off and transferred into concrete tanks where it sits on fine lees for one year. Minimum sulphur has been added.

2019 was fairly warm vintage all around Burgundy and especially in the southern part.