Saint-Briscoe de Garde Blanc 2022 Domaine Goizot

Domaine Goisot ・ Saint-Bris - Corps de Garde Blanc 2022

22W1478

Demeter

White

Regular price: ¥6,490
Sale price: ¥6,490
Regular price: ¥6,490

Tax included.

1btl. 750ml

Shipping calculated at checkout.

An elegant, clean wine with a long, taut finish.

Tasting Comments

Tasting Notes
A brilliant pale golden color. From the glass, aromas of ripe white peach, apricot, and a hint of grapefruit rise. The minerality is very clear,
On the palate, you can feel the fine acidity and the sharp structure derived from the lime. It is fresh yet full-bodied, with nuances of herbs and white flowers spreading throughout the aftertaste. This impressive wine is elegant, clean, and has a long, taut finish. It has a brilliant pale golden color. Aromas of ripe white peach, apricot, and a hint of grapefruit rise from the glass. The minerality is very clear, and on the palate, you can feel the fine acidity and the sharp structure derived from the lime. It is fresh yet full-bodied, with nuances of herbs and white flowers spreading throughout the aftertaste. This impressive wine is elegant, clean, and has a long, taut finish.

Pairing
Sautéed scallops with lemon butter sauce,
White fish carpaccio with herbs,
Wild plants and vegetable tempura

Technical Data

Cultivation
Soils: Jurassic, middle and upper Kimmeridgian limestone terraces, Exogyra Virgula limestone and clayey marl overlain by a thick colluvium of Portlandian limestone from Varrowa. These limestones are very hard, white and angular in shape.
Two further sections are located in the Upper Jurassic, Middle and Upper Kimmeridgian Formation, and are very stony, clayey and rich in small oyster fossils.
Average age of vines: 20-26 years
Location: North, facing north-northwest
Altitude: La Canne (210-195m above sea level)
La Mouche (altitude 235-215m)
Cultivation area: 2ha Harvesting: Hand-picked
Average yield: 40-45 hL/ha
Cultivation method: Organic and biodynamic farming (ECOCERT and Demeter certified)

brewing
The grapes are hand-sorted (using a sorting table) and slowly pressed at low pressure. After débourbage (racking), the wine is fermented and aged in temperature-controlled stainless steel tanks, some in demi-muid (600L) barrels.
Natural yeast, natural and complete malolactic fermentation, no batonnage. Tastings are conducted to check the condition. Almost no SO₂ is added during vinification and aging, with minimal adjustments made at bottling if necessary.