Goisot, Corps de Garde Saint-Bris '17

Goisot, Corps de Garde Saint-Bris '17

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Seriously good, biodynamically farmed sauvignon gris from just outside of Chablis, with chalk, honeysuckle, wax, and green herbs.

Saint-Bris, Burgundy, France

The Goisot family quietly makes some seriously underrated wine just outside of the famous Chablis appellation in northern Burgundy. Their single vineyard chardonnays and pinot noirs are fantastic, but the Saint-Bris wines might be their most distinctive bottlings. Most producers in this tiny appellation for sauvignon blanc in Burgundy produce wines that have an interesting curiosity factor, but are pretty unambitious and forgettable. Goisot's Saint-Bris, on the other hand, often tastes like a mix between great Sancerre and Chablis, and ages in a really interesting way to boot. They farm biodynamically, use simple winemaking techniques, and age the wines in a cold 14th century cellar. This one is their top Saint-Bris, and is made from fié gris (aka sauvignon gris) an old pinkish-skinned mutation of sauvignon blanc. The aromas are a little different than sauvignon blanc, adding a cool floral dimension to the chalky, mineral nose, with a waxy touch and a bit of grassiness. The palate is stony with a touch of weight and nice bright acidity.