Grivot-Goisot Chardonnay, Bourgogne Côtes d'Auxerre, Burgundy, France 2022

• Winemaker Anaëlle Goisot and René Grivot
  
• Farming: Organic
  
• Variety: Chardonnay
  
• Terroir: Kimmeridgian and Portlandian limestones-chalk
• Vinification: Hand-harvest the fruit, gently press the grapes, and native ferment  in stainless steel vats.
• Aging: 10 months in steel,
• Tasting Note: ripe pear, white peaches, almond skin, and oyster shell

From our 2023 Explore Like A Somm Club Notes:

Just when you think you know a lot about Burgundy, some producers make incredible wines from off-the-beaten-path regions that require you to pull out the maps and recalibrate your geography.
Domaine Grivot-Goisot is renowned for its linear, cool climate Sauvignon Blancs from the village of Saint-Bris (the only appellation in Burgundy allowed to produce Sauvignon Blanc). They also own vineyards in Chablis proper, but the heart of the estate lies in the commune of Auxerre (pronounced ‘Ausserre’). Located about 12 miles west of Chablis borders, these vineyards share similarities with Champagne's terroirs rather than the Côte d’Or, thanks to the substantial deposits of Jurassic-era Kimmeridgian and Portlandian limestones, creating an ideal environment for Chardonnay. For centuries, this area has supplied wines to Paris via the River Yonne, and the Goisot family has been tending to vineyards since the 15th century. However, it wasn’t until 1993 that wines from Auxerre were allowed to add their name to the Bourgogne regional appellation.

The Grivot-Goisot story began in 1947 when Serge Goisot started bottling the family wine for commercial sale. Now, Anaëlle Goisot and René Grivot have jointly taken over, ushering the winery into the modern age of sustainable farming and creating the best wines in their family’s history.

Anaëlle and René craft this wine from 100% Chardonnay. They hand-harvest the fruit, gently press the grapes, and ferment the juice in stainless steel vats. The wines also age for 10 months in steel, preserving their laser-sharp freshness. In the glass, the wine exhibits a pale straw hue, with a fruity and floral nose, brimming with ripe pear, white peaches, almond skin, and oyster shell aromas, followed by vibrant acidity and a subtle, chalky minerality. This super-light Chardonnay pairs wonderfully with scallops, crudo, and, of course, turkey breast. This makes a great aperitif to sip while putting together a holiday meal!  — Cara Patricia