Tasting Notes
The top release in Mauperthuis' white range. From their oldest vines, all sat upon Kimmeridgian limestone. Wild yeast fermented, 12 months in old Burgundian oak, this is a broad, complete wine with pure fruit and delightful, rich and full flavours. Complex and refined, opening with dried fruits, peach, peanuts, and spices. The palate is structured, full-bodied, and fruity, supported by that Kimmeridgian minerality and great acidity, keeping it still bright despite it's concentration and weight. With time, more of that toasted caramel and ground nut character will develop. This has years in the tank, though delicious now too.
More Info
That Mauperthuis farms organically was one of the main reasons we took an interest in the domaine in the first place. In a rarefied place like Burgundy, it really helps to separate the wheat from the chaff, so to speak. Soils that are chemically sprayed to get rid of weeds and pests tend to kill the microbial life in the soils. Then you have to pump chemical fertiliser in to counter the damage and end up with artificially high yields. The only people winning are the chemical manufacturers. With organic farming there are no short cuts. You have to look after your vines very carefully and work hard to keep them healthy in order to get a decent crop. Organic farming keeps yields low - which means better concentration and of course better wines. Healthier soils also allow the terroir to shine. Ask any Burgundy winemaker worth their salt and they'll confirm this. So yes, organic is the only way.