From: Burgundy, France
Varietal: Chardonnay
Taste: A delicious white burgundy that holds it own with neighboring Chablis. Flavors range from pear to grapefruit to subtle ginger spice. Richness reflects low yields and warmth of the vintage, combines with a classic Goisot style lovely texture, persistent length and racy drive.
On the nose, it presents a beautiful bouquet of ripe pear, grapefruit, and subtle ginger spice, sage, and jasmine. On the palate, the wine has a lovely texture with flavors of citrus and white stone fruit, complemented by a pronounced minerality. That minerality is pronounced, with flavors of flint and ash. The wine is well-balanced, with a creamy character that is complemented by the refreshing acidity. The finish is long and satisfying, leaving behind subtle notes of nectarine and grass.
Pairing: This wine pairs well with a variety of dishes, both vegetarian and non-vegetarian. Generally, this wine would go well with seafood such as oysters, scallops, or grilled prawns. For a vegetarian option, it would be great with a roasted vegetable dish, such as roasted cauliflower with garlic and herbs or a vegetable tart with goat cheese. The wine's pronounced minerality also makes it a great match for dishes with acidic ingredients, such as lemon or vinegar-based dressings or sauces.
Other options with this wine include serving with a grilled or roasted chicken dish, such as lemon and herb roasted chicken or grilled chicken skewers with a chimichurri sauce. The wine's creaminess and refreshing acidity will complement the richness of the chicken, while the minerality will cut through any fatty or oily flavors. For another vegetarian option, this wine would pair well with a creamy risotto or a mushroom and spinach quiche. The wine's body and texture will complement the richness of the dishes, while the minerality will balance the creaminess. We’re taking a note from the above suggestions and sharing a brothy Pasta with Lemon, Herbs and Ricotta Salata by Amanda Hesser below.
Pasta With Lemon, Herbs and Ricotta Salata
By Amanda Hesser
This wine. This absolutely classic and delicious wine was drawn from a blend of terroirs and can be accurately listed and sold as Bourgogne blanc, by the way. Crafted from low yields, the 2020 was raised in tank and now Goisot is also using some 600-litre demi-muids (circa 10%) to good effect.
The Côtes d'Auxerre is in the Yonne Valley, a part of Burgundy that neighbors Chablis. This is a delicious, accessible white wine that was aged in both tank and large barrels and was fermented with native yeasts. Jean-Hugues Goisot was among Burgundy’s earliest practitioners of biodynamic viticulture, and today his son Guillaume maintains this arduous commitment.
Goisot’s entry-level 2020 is alluring and complex as ever—taut and strong with fleshy vibrancy and a complex armoury of minerals, texture and compact flavours. There’s mouth-watering, tight phenolics supported by citrus fruits, quartz-like minerality, subtle brine and strait-laced acidity. It's at least as good as any vintage we have shipped and, again, the value has to be tasted to be believed.
If your first thought upon tasting this Chardonnay is that it resembles Chablis, you aren't so far off. From the small Côtes d’Auxerre AOC just west of Chablis comes this refreshing white with pronounced minerality. Unlike the chalky notes often associated with Chablis, this wine veers into more overt aromas of flint and ash. Further, it has a nice slippery texture with subtle grassiness and light nectarine flavors upheld with lively (but not bracing) acidity. I could see this wine pairing well with an earthy cheese such as a Morbier or Tomme de Savoie.
At a Glance
In truth, Domaine Goisot should be known as a fine Chablis estate, but history has not been particularly kind to the region since Saint Bris was exiled from the Chablis appellation after phylloxera paralyzed the area in the late nineteenth century.
Jean-Hugues Goisot was among Burgundy’s earliest practitioners of biodynamic viticulture, and today his son Guillaume maintains this arduous commitment. The family farms Sauvignon Blanc, Aligoté and Chardonnay in deep, chalky soils just a few kilometers east of Chablis.
Value is is an understatement at this world-class domaine. The Sauvignon de Saint Bris bottlings share many attributes with top Sancerre from terres blanches soils, and are generally cropped at lower yields than all but the very best estates in Sancerre. Additionally, the Cotes d’Auxerre Chardonnays are rich and racy with a real WOW-factor for their ability to be at once concentrated and lythe.