Producer: Le Bois Dieu Vintage: 2023 Variety: Chardonnay Country: France Region: Brionnais Terroir: Clay, Limestone Farming: Organic Fining/Filtration: None Added SO2: None ABV: 11.5%
Description:
Le Bois Dieu was established by Salma Cassam Chenaï and Frédéric Thiry who in 2015 moved to the commune of Semur-en-Brionnais, an hour west of Macon on the eastern side of the Loire River, to restore an old agricultural estate and work with its plots of old gamay vines.
In addition to making wines from their own vineyard, Salma and Frédéric also make wine from fruit bought from other friends in the area, and from elsewhere in France. The fruit for this wine was grown by friend Père Benôit down south in St Hillaire d’Ozilhan, near Avignon.
The sandy soils of Pierre Benoit’s site in St Hillaire d’Ozilhan have given this chardonnay lovely flow on the palate and the 11.5% abv has allowed for perfectly fresh acidity. This was destemmed, macerated for 12 days and spent ten months in tank. Lovely tension here with the time in tank preserving mid-palate phenolic structure and happily delicate fruit.
Details:
Producer: Le Bois Dieu Vintage: 2023 Variety: Chardonnay Country: France Region: Brionnais Terroir: Clay, Limestone Farming: Organic Fining/Filtration: None Added SO2: None ABV: 11.5%
Description:
Le Bois Dieu was established by Salma Cassam Chenaï and Frédéric Thiry who in 2015 moved to the commune of Semur-en-Brionnais, an hour west of Macon on the eastern side of the Loire River, to restore an old agricultural estate and work with its plots of old gamay vines.
In addition to making wines from their own vineyard, Salma and Frédéric also make wine from fruit bought from other friends in the area, and from elsewhere in France. The fruit for this wine was grown by friend Père Benôit down south in St Hillaire d’Ozilhan, near Avignon.
The sandy soils of Pierre Benoit’s site in St Hillaire d’Ozilhan have given this chardonnay lovely flow on the palate and the 11.5% abv has allowed for perfectly fresh acidity. This was destemmed, macerated for 12 days and spent ten months in tank. Lovely tension here with the time in tank preserving mid-palate phenolic structure and happily delicate fruit.
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