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, a fortysomething vigneron in Marsannay, is undoubtedly one of the most exciting revelations of this area in recent times. He’s no recent arrival, though, he just knew how to be patient, start small, and grow: from 1 hectare in 1999, the estate now has 17... The estate was certified organic in 2008, but Pataille lost his certification in 2016, to his great chagrin, following a...
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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