Gautheron d' Anost Les Loueres Bouzeron Blanc 2021

Gautheron d' Anost Les Loueres Bouzeron Blanc 2021
Gautheron d' Anost Les Loueres Bouzeron Blanc 2021

Gautheron d' Anost Les Loueres Bouzeron Blanc 2021

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The vines are on clay and limestone and are farmed organically. The Aligote grapes are direct pressed into stainless steel for fermentation. The wine is then aged in 350L barrels to contribute extra complexity without overpowering the wine. A velvety texture gives way to a focused acidity. Citrus fruit, herbs, and spice are subtly layered mid-palate with a generous finish displaying an almond component. What a delight to drink!

Bastien Gautheron went from the big house to the ever-so-tiny house. No, he wasn’t in jail but worked for the large house of Olivier Lelaive in Burgundy as commercial and marketing director. He left that stable job to follow his passion to be a winemaker and started Maison Gautheron d’Anost. We love to sell new blood in the old Burgundy scene, and we do mean new, his first vintage was in 2020.

His wide-eyed youthful enthusiasm is exactly what Burgundy needs and it seems to be paying off for him. The few fines of his we have tried are terrific! Today we have two of them for you to experience, a lean, focused Aligote from the mecca of Aligote Bouzeron and a fresh, vibrant Pinot Noir from Marsannay. Two beautiful wines that display Bastien winemaking style very well - honest, clean and pure expressions of the varieties by way of a soft touch in the cellar. Burgundy prices have reached the stratosphere and keep on climbing but Bastien’s wines are still under the radar and are fantastic buys.

The Maison owns small holdings in Savigny and Bourgogne Hautes Côtes de Beaune, certified organic since 2017. The remainder of the grapes are sourced from trusted winegrowers (mainly friends of Bastien), who work in organic or assimilated organic viticulture. Bastien is part of the new generation of vignerons who are actively trying to transcribe the link between terroir and vineyard thanks to a non-interventionist approach to winemaking.

He favors simple vinifications, with relatively short macerations and fermentations to not over-extract. All the wines are aged in barrels, the oldest are from 2014. The whites are partly aged in large wooden vats of 350L whilst the reds see exclusively barriques.