2018 Chorey-lès-Beaune, Les Bons Ores, Domaine Guyon, Burgundy
- Red
- Dry
- Medium Bodied
- Pinot Noir
Ready, but will improve
- William Kelley
- 88-90/100
Product: 20181447145
Description
Directly by the main road on the east side, these are very old vines and the wine shows notable structure this year, encouraging Jean-Pierre to use 10% new wood. With plenty of weight, it’s superbly lush, with every ounce of personality squeezed from its relatively modest provenance. Drink 2021-2025.
Colour Red
Sweetness Dry
Vintage 2018
Alcohol % 13.5
Maturity Ready, but will improve
Grape List Pinot Noir
Body Medium Bodied
Producer Domaine Guyon
Critics reviews
William Kelley 88-90/100
A rich bouquet of cherries, berries and soil tones framed by a deft touch of oak introduce Guyon's 2018 Chorey-lès-Beaune Les Bons Ores, a medium to full-bodied, long and concentrated wine built around powdery tannin and ripe, sweet fruit.William Kelley, Wine Advocate (Feb 2020)
About this wine
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or. Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
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Domaine Guyon
The excellent Domaine Guyon in Vosne Romanée has been below most people’s radar – perhaps because Jean-Pierre Guyon spends as much of his time as possible out in the vineyards, which have been farmed organically since 2006, certified from 2012. This is a hugely exciting addition to the Berry Bros. & Rudd range, the wines wowed Jasper Morris MW when he first discovered them. The wines are extraordinarily good, yet are priced very sensibly indeed, a winning combination. With his high pedigree viticulture as a great starting point, Jean-Pierre can employ whole bunch fermentation as the stalks are ripe, eschewing the use of sulphur at this stage (though some is added later during elevage and at bottling to assure stability). Another point of Guyon’s meticulous care is the use of a vertical press before the juice goes to barrel for 12 months, before racking into older wood for a final six months maturation. This range of wines is hugely impressive, from the simple Bourgogne Rouge up to the Grand Crus. Finding high quality Vosne Romanée at this pricing level is a rare thing indeed.
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