Domaine Georges Glantenay, Meursault `Les Santenots`2018

Glantenay

2018
Meursault

Guillaume Glantenay is the sixth generation of his family to run this domaine, which he took over from his father in 2013. His father still works the estate’s eight hectares of vineyard, four of which are in Volnay, while Guillaume runs the new cuverie. For those who remember the wines from his father’s time, Guill ume has brought a greater elegance to the wines, and a lovely purity of fruit. He uses about 15-20% whole bunch to lift the perfumes and low toast oak to support rather than mask these aromas. The fruit for this wine is sourced from Les Santenots, a Premier Cru rated vineyard in Meursault, in the Cote de Beaune. Soils here are a deep limestone-clay subsoil covered with gravel and loam. The vines are on average 15 years old and are planted with a southeast exposure. The crops are tended to by hand and are consistently monitored during the year in order to keep the amount of treatments required to a minimum. 2018 began with a warm spring and budburst in early April. The entire vintage continued ahead of schedule, with flowering in mid -June followed by a rapid fruit set. Ripening continued at a good pace, with alternating warm temperatures and rainfall during August. Winemakers across Burgundy were very enthusiastic about the 2018 crop, with the fruit in peak health and the region back to producing good quantities of quality fruit, in comparison to the difficult harvests of recent years. The fruit is hand-picked and thoroughly sorted, first in the vineyard and again in the winery. The grapes are pressed then cold-settled for between 36 and 48 hours. Fermentation took place in French oak barrels, of which 40% is new oak. The wine then aged for 10 months in barrels before being bottled without filtration. This wine has a concentrated and elegant nose with aromas of dried fruit, almond and freshly baked bread. It is ample and generous on the palate with a full body and a fresh acidity

Producer
Region
Variety
Chardonnay
Alcohol-abv
13%
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£58
Burgundy

Burgundy

The Burgundy wine region in central-eastern France, near the city of Dijon, is built on centuries of winemaking tradition, with close historical links to the monasteries. Burgundy’s patchwork quilt of vineyards and associated terroirs – or ‘climats‘ – gained UNESCO world heritage status in July 2015.

Burgundy wines come from several distinct sub-regions, each with its own particular character. Four of these are located at the heart of Burgundy, in a narrow strip running for 75 miles (120km) between the towns of Dijon and Macon. From north to south they are the Cote d'Or (comprising the Cote de Nuits and Cote de Beaune), the Cote Chalonnaise and the Maconnais.

Chablis, situated in an isolated pocket of limestone hills in north-western Burgundy, produces white wines so distinct in style from those of central Burgundy that it is often treated as a region in its own right.

The two key grape varieties of Burgundy are Pinot Noir and Chardonnay, both members of the extended 'Pinot' family of grape varieties. Their 'poor cousins' Gamay and Aligote are also grown throughout the region, producing more rustic styles of wine. Gamay is used in the red and rosé wines of Macon, while Aligote has its own appellation in the form of Bourgogne Aligote. In the late 14th century, the first Duke of Burgundy outlawed Gamay, dismissing it as unfit for consumption. It was still permitted within the Rhone administrative region, however, where it found a new home in Beaujolais.

The Burgundian climate is predominantly continental, with relatively short summers and cool winters, making it a challenge for the grapes to ripen fully. The greatest threats for Burgundy’s grape-growers – especially those in Chablis – are spring frosts and hail, which can cause great damage to flowering vines. The landscape here is characterized by its limestone soils, manifested either in rolling hills, steep, sharp valleys or rocky outcrops. These soils are of immense importance to the character of Burgundy’s wines, bringing a quintessential minerality and complexity – particularly to the white wines. In fact, along with considerations of orientation, it is the precise soil make-up of the best Burgundy vineyards that brings them the honor of Premier Cru or Grand Cru status

France

France – the home of Bordeaux, Burgundy, Loire and Champagne – is arguably the world's most important wine-producing country. For centuries, it has produced wine in greater quantity – and of reportedly greater quality – than any other nation. Wine is ingrained in French culture at almost every level of society; it is the drink of both the elite and the common people, and a key symbol in Roman Catholicism, France's majority religion.

The diversity of French wine is due, in part, to the country's wide range of climates. Champagne, its most northerly region, has one of the coolest climates anywhere in the wine-growing world – in stark contrast to the warm, dry Rhone Valley 350 miles (560km) away in the southeast. Bordeaux, in the southwest, has a maritime climate heavily influenced by the Atlantic ocean to its west and the various rivers that wind their way between its vineyards. Far from any oceanic influence, eastern regions such as Burgundy and Alsace have a continental climate, with warm, dry summers and cold winters. In France's deep south, Provence and Languedoc-Roussillon enjoy a definitively Mediterranean climate, characterized by hot summers and relatively mild winters.

France's appellation system was created in the early 20th century and has since been imitated in many other countries. This complex system of laws ultimately defines each wine region and its boundaries and imposes strict rules around winemaking practices. Protecting the names of French wines and guaranteeing the quality and provenance of the products themselves are its key objectives. No other country has developed its appellation system to such an extent; as of 2012, there were more than 450 controlled appellations under the AOC titles and a further 150 Vin de Pays/IGP titles.