Burgundy
An evolving nose of white peach, pear, watermelon, with a hint of exotic fruits... On the palate: round, creamy, with the wood perfectly integrated. The whole is beautifully balanced, with a long finish. Two to four barrels produced per year.
100% Pinot Beurot (the second name for Pinot Gris used in Burgundy) from very old vines planted in the 1930s. This is a fantastic selection of this grape variety "that’s probably no longer available from nurseries," says Sylvain. Hand-harvested at full ripeness, whole clusters pressed directly in a vertical press. Fermentation begins in tanks, with racking into barrels mid-fermentation. Aged for one year in barrels, then eight months in tanks. Bottled with a micro-dose of sulfur.
Sylvain Pataille is the winemaker at the helm of his eponymous estate in Marsannay, Burgundy, and quite possibly the revelation of recent years in the sector. A native of the village, he studied at the Beaune wine school and graduated as an oenologist in Bordeaux. Sylvain started from scratch more than 25 years ago... With just 1 hectare in 1999, the estate now covers 17 hectares, almost...
See all of their wines
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
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