Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the Macon. The vines can be found thriving on three separate appellations within the Macon; Cruzille, Grévilly and Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir and Gamay in northern Burgundy. The vines are on eastern facing slopes that mainly consist of clay and limestone with a subsoil of compact blue clay. With vines producing between 30 and 55 hectoliters a hectare, the dense planting of the vines increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel’s goal is to have as few grapes per vine naturally; this increases the concentration of flavors and the balance of the wine.
http://www.guillot-broux.com/
Certification: certified organic (AB).
Mâcon-Cruzille: — Back to the top
print Guillot-Broux Macon Cruzilles sheet
Age of Vines: 10 to 80 years.
Yields: 2.50 Hectares producing 12,500 bottles.
Pruning Method: Guyot.
Soil: Clay, limestone, blue clay.
Varietals: Gamay.
Vinification Method: All the grapes are harvested by hand — only the healthiest and most mature bunches are chosen at their maximum ripeness — and that minimizes the stress on the vine, fruit and the soil. Bunches are sorted by hand in the vineyard before going to the winery. Grapes are gently pressed and only natural yeasts are used. The wine rests in oak for 6 months and spends 5 months in enamel tanks before it is bottled.
Tasting Note: Light ruby in the glass with scents of young red berry and plum. The palate is buoyant and fruit with fresh red fruit backed by vibrant acidity and a judicious note of wood.
Pairing: Serve with cold cuts, grilled sausages, roast chicken, lighter cheeses, river fis or simply by itself.
Mâcon-Villages: — Back to the top
print Guillot-Broux Macon Villages sheet
Age of Vines: 10 to 80 years.
Yields: 50hl/ha.
Pruning Method: Guyot.
Soil: Clay, limestone, blue clay.
Varietals: Chardonnay.
Vinification Method: All the grapes are harvested by hand. Bunches are sorted by hand in the vineyard before going to the winery. The wine undergoes a malolatic fermentation in oak. Only natural yeasts are used. The wine rests in oak for 6 months and spend 5 months in enamel lined vats before it is bottled.
Tasting Note: Pale straw in the glass with pretty tropical fruit and brioche scents. The palate is elegant and rich with white fruit and creamy notes of mineralty framed by a note of oak and vibrant acidity.
Pairing: This is a perfect wine to serve before dinner and it also works well with fish, shellfish, roast chicken, lighter chesses and hearty garden salads.
Combettes Macon-Chardonnay: — Back to the top
print Guillot Broux Combettes sheet
Age of Vines: 19 to 25 years.
Yields: 1.5 Hectares producing 10,000 bttles/year, planted at 9,000 vines / hectare.
Pruning Method:
Soil: Very dense blue clay.
Varietals: Chardonnay.
Vinification Method: The fruit is sourced from one speci?c plot called ‘Les Combettes”. All the grapes are harvested by hand. Bunches are sorted by hand in the vineyard before going to the winery. The wine undergoes a malolactic fermentation in oak. Only natural yeast are used. The wine rests in oak for 11 months.
Tasting Note: Bright gold, straw color with hints of verbena and herbal notes of oregano and clove, with a hint of honey on the nose. Rich palate with stone fruits, spice and a vibrant acidity.
Pairing: Works well with fish, shellfish, roast chicken, and cheese fondu or hard cheeses.
