Guilhem Goisot represents the fourth generation to farm this family property (organically and biodynamically), along with his father Jean-Hughes. They are known for their risky late-harvests, made riskier by climate change and the myriad problems it brings with it. The vineyards of 15-50 year-old vines are planted on a ridge of limestone that stretches from Sancerre to Chablis and Champagne.
This Saint Bris is from vines grown on Jurassic soil of kimmeridgien clay with fossilized oyster shells (Exogyra Virgula). Saint Bris is a small AOC within Burgundy, and the only place where Sauvignon Blanc is allowed. Apparently the grape found it’s way to the region after the phylloxera blight that wiped out Chardonnay. Saint Bris used to be considered part of Chablis, but geographical reassignments post-phylloxera left it to fend or itself. This wasn’t necessarily a bad thing, since by the 1970s the Sauvignon Blanc here was being recognized for its high quality.
Biodynamic Sauvignon Blanc from Burgundy. Satisfying, complex white swirling with crushed sea shells..
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