Domaine Seguinot-Bordet Chablis Grand Cru âVaudesirâ 2022
91-94 Points, Allen Meadows, Burghound.com, Aug 2023
"Moderate wood frames a vague whiff of the exotic on the aromas of white peach, apricot, spice and good if not special Chablis typicity. There is both fine underlying tension and a subtle bead of minerality on the beautifully textured flavors that terminate in a dry, citrusy and balanced finale. This classy effort is a wine of finesse. Drink: 2029+"
Domaine SĂ©guinot-Bordet dates back to the 1590âs and is now managed by the young Jean-François Bordet who has recently taken over from his grandfather Roger SĂ©guinot. Most of the 16 hectares of vineyards are located on the right bank of the serein river benefiting from a perfect south / south-east exposition. Jean-François Bordet practises coolish fermentation and allows his wines to mature for 3-5 months on their lees; this maximises the contact and promotes a luscious style to the wines. His approach is clearly contemporary, but it delivers very stylish wines which fully express both the fruit and terroir.
Made in a sparkling new wine cellar, the wines are fermented and aged in horizontal temperature controlled tanks (imagine a normal wine tank laying on itâs side) to maximise lees contact.
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Description
91-94 Points, Allen Meadows, Burghound.com, Aug 2023
"Moderate wood frames a vague whiff of the exotic on the aromas of white peach, apricot, spice and good if not special Chablis typicity. There is both fine underlying tension and a subtle bead of minerality on the beautifully textured flavors that terminate in a dry, citrusy and balanced finale. This classy effort is a wine of finesse. Drink: 2029+"
Domaine SĂ©guinot-Bordet dates back to the 1590âs and is now managed by the young Jean-François Bordet who has recently taken over from his grandfather Roger SĂ©guinot. Most of the 16 hectares of vineyards are located on the right bank of the serein river benefiting from a perfect south / south-east exposition. Jean-François Bordet practises coolish fermentation and allows his wines to mature for 3-5 months on their lees; this maximises the contact and promotes a luscious style to the wines. His approach is clearly contemporary, but it delivers very stylish wines which fully express both the fruit and terroir.
Made in a sparkling new wine cellar, the wines are fermented and aged in horizontal temperature controlled tanks (imagine a normal wine tank laying on itâs side) to maximise lees contact.
