This is immediately bright with lemon, flint, apple, toast, butter coming through at once. On the palate, lemons come through in abundance, with a clean, salty, mineral finish.
Claire Naudin first took over the vineyard in 1994, and since then has shaped it to fit her personality and style. Claire farms organically driven by a belief in the health of the soil and workers. Interestingly, she shuns certification as believes it leads to the standardisation of flavours. It highlights some of the issues commonly seen with wine and its typical accreditation drive.
Burgundy is one of the most historic and expensive wine regions in the entire world. While now dominated by chardonnay for whites, and pinot noir for reds, there was historically a lot of aligoté grown here.Aligoté has been grown in Burgundy since the 17th century, while now only accounts for 6% of all vines. Its aroma profile usually consists of apples and lemons and can often have a very mineral character. It is often far cheaper than neighbouring chardonnays.
Aligoté historically has been mixed into the kir cocktail. Mix a three-to-one ratio of aligoté to créme de cassis. Today, while still prominent the grape is enjoying a revival in its own right.
Aligoté is typically very high in acidity. This makes it perfect as a food pairing wine and in particular can cut through very rich dishes. Much like riesling, it will pair well with a very wide array of foods including barbecued, fried, spicy, fatty and otherwise rich.
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