Domaine Guillot-Broux Macon-Cruzille Les Genievrieres 2015 Front Label
Domaine Guillot-Broux Macon-Cruzille Les Genievrieres 2015 Front LabelDomaine Guillot-Broux Macon-Cruzille Les Genievrieres 2015  Front Bottle Shot

Domaine Guillot-Broux Macon-Cruzille Les Genievrieres 2015

    750ML / 0% ABV
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    Domaine Guillot-Broux

    Domaine Guillot-Broux

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    Domaine Guillot-Broux, France
    Domaine Guillot-Broux Winery Image
    Located in Cruzille, Emmanuel Broux’s family comes from five generations of Burgundian grape growers and barrel makers. Emmanuel’s grandfather was a pioneer in organic viticulture and created the first organic vineyard in Burgundy in 1954 (certified since 1991). The story of the small town of Cruzille becoming the birthplace of organic agriculture in Burgundy is truly unbelievable... Emmanuel’s grandfather, Pierre Guillot, was a notary in Paris during World War II and was taken prisoner by the Nazis when they occupied the city. He managed to escape the camp and fled south to the “free zone” in southern Burgundy. Surrounded by winemakers, he started asking questions about agricultural practices that left him unsatisfied. In a ghastly twist, he also discovered that many of the pesticides used in the vineyards were developed in the concentration camps of Nazi Germany. Having been a prisoner himself, the idea of using pesticides in the natural beauty of the vineyards of the Mâconnais was totally unthinkable. He went on to meet Max Léglise, the head of the French National Institute of Agriculture Research, and they set out on the great adventure of making organic wines. The domaine has been certified organic since 1991. They plough and use natural methods of fighting parasites, green manure, organic fertilizers (to feed the soil and not the vines), and mineral sprays with stable active molecules that have zero effect on the finished wines.
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    Maconnais Wine

    Burgundy, France

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    These are the fun, fruit-driven and lively Chardonnays of white Burgundy, often offering some fantastic values and options that you don’t have to cellar. Flavors range from fresh green apple and lemon to melon or pineapple; some of the best are fleshy and mineral driven or balanced by a light touch of oak.

    Mâconnais Chardonnay may have the weight of their more serious Côte de Beaune sisters, but not quite the refinement. Still, this appellation is one of the best ways to jump from California Chardonnay to something new and begin to understand white Burgundy.

    The Mâconnais region is warmer and drier than the rest of Burgundy to its north (Côte d’Or) and has a landscape of rolling hills and farmland interspersed among vineyards. The region produces a lot of Chardonnay—Viré-Clessé and Pouilly-Fuisse are among the best—and a very small amount of red wine from Gamay and Pinot Noir. The soils of Mâconnais remain limestone dominant like in the Côte d’Or, making it a wonderful spot for Chardonnay to thrive. Gamay's home of Beaujolais lies just to the south.

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

    GAR2GUIGENBL15_2015 Item# 251271

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