The Style of the Wine
La Gerbotte often develops aromas of citrus fruit and white-fleshed fruit, mingled with aromas of fresh almonds and honey. It has a lively, agile structure in the mouth and reflects the precise crystalline expression of its terroir. It is a charming wine which can be tasted young.
La Gerbotte comes from the youngest Clos de l'Arlot blanc vines which were planted from 1998 to 2000). It could naturally claim the appellation Nuits Saint Georges premier Cru. However the Domaine has chosen to classify the wine under the appellation Nuits Saint Georges Village, to give time for the roots to reach down deep into the subsoil and for it to fully express all the elegance and fullness of this great terroir. Lying further from the other vines of the Clos, on a limestone slab supporting thin ground, the micro-climate is not as "sunny". All the elements come together so that the Chardonnay reveals a refined style which is lively and mineral.
Long natural fermentation
Once the grapes have been pressed, we let the grape juice flow into oak casks (no more than 10% new barrels). The complex transformation then begins: the yeasts which are naturally present in the grape juice transform the sugar into alcohol. By working with indigenous yeasts, fermentation is long (3 months or more) and delicate (deviations are always possible), but it is one of the important stages which enable us to best reveal the taste of our terroirs in our wines.
Bright yellow in colour. At first the nose presents subtle notes of gun-flint, delicately woody, leading into aromas of ripe white fruit.
The palate is mineral and rich, full bodied, round and silky; it nonetheless offers great freshness. The finish is clean and persistent.
2015 was among the most precocious vintages of recent years. The vines progressed quickly in the warm springtime temperatures, despite pressure from powdery mildew through to July. Ripening began in mid-July, with temperatures exceeding 35°C. The month of August saw the arrival of much-needed rainfall, which fortunately did not delay ripening.
3-4 September for the whites; 4-9 September for the reds.
The month of June was the hottest since 2003, leading to flower abortion on certain plots. This vintage stands out for its excellent sanitary condition, requiring little sorting, and excellent phenolic maturity. The profusion of healthy clusters meant that for many appellations the full crop could be used for vinification.
However, with a harvest of 24 hl/ha, yields were below average.