Saint-Bris La Ronce

A Sauvignon Gris that is both ultra-flattering and very mineral at the same time, with menthol accents, and which outstrips its peers in maturity and depth.

Saint-Bris vines planted with Fié-Gris or also called Sauvignon Gris first reintroduced by Domaine Goisot in the Saint-Bris vineyard. It had disappeared after phylloxera because of its very low production.

Corps De Garde are wines that require several years of ageing before they fully express themselves.

Tasting notes

A yellow colour with rose gold highlights. On the nose, a very pure expression of old roses, fresh lychees and candied apricots. On the palate, greedy sensations of fruit and old roses with a sweet expression while being a dry white wine with a very long finish. This wine is very pleasant with goose foie gras, duck with orange or duck breast with peaches, quail with grapes, rabbit with prunes, scallops with curry or Asian "sweet and sour" cuisine; a walnut or exotic fruit tart...
It can be enjoyed at 12/13° either when young or with several years of ageing which will bring more complexity.

Soil

Upper Jurassic, middle and upper Kimmeridgian, alternating 80 metres of limestone and lumellic marl.

Vinification

Harvested at the end of September and beginning of October when the grapes are very ripe with some noble rot. 100% destemming, very slow pneumatic pressing, very long alcoholic fermentation at a temperature of around 23° in its first part to keep only the aspects of the terroir. Followed by malolactic fermentation and maturation on fine lees in vats.

SAINT-BRIS LE VINEUX, the northern gateway to Burgundy, shares with its immediate neighbour, Chablis, the particular geology, rich in limestone, which gives its wines purity and aromatic refinement.

For Ghislaine and Jean-Hugues Goisot, the quality of a great wine begins in the vineyard.
Through viticulture and soil work that respect the environment, without using fertilisers, insecticides, weedkillers and synthetic chemicals, they stimulate the vine's self-defence, thus ensuring the best possible protection against problems caused by the climate or diseases. Controlled yields intensify the personality and taste of the grapes.
Picking the grapes only when they are ripe, Ghislaine and Jean-Hugues GOISOT maximise the expression of the terroir, creating wines that embody the individuality and quality of each
production site.

The Goisot Philosophy

We seek the expression of the terroirs while respecting the environment, a fragile but essential balance for these revelations. The best way to achieve this, in our opinion, is to cultivate our estateorganically and biodynamically; the vines, the life of the soil, the subsoil, the environment, the climate and the people are all essential to produce an appellation of origin.

One of our mottos is: wine ismade in the vineyard, not in the cellar; this means that it is essential to produce balanced, high quality, healthy grapes so that the winemaking process can only reveal these grapes.

Our estate is controlled and certified by Ecocert, which guarantees our production method. For many years, we have chosen to increase the density of planting to reduce vigour and encouragecompetition between the vines, in order to obtain more complex, smaller grapes and greater maturity. At present, the vineyards of the Yonne are mainly planted at between 4,500 and 7,000 vines per hectare, whereas on our estate, since this choice was made, we have planted at 10,000 vines per hectare, like the oldest vines of the Burgundy Grands Crus. But also by carrying out numerous manual passages in the vines which allows us to carry outsevere disbudding, to avoid the production of useless grapes.this allows us to carry out severe disbudding, to avoid the production of useless grapes, but also to reduce the accumulation of vegetation and therefore of humidity inside the vines.
Also byusing leaf removal on the rising sun side, in the fruit-bearing zone, from flowering until harvest, depending on the climate, to reduce the risk of grape deterioration to a minimum, favouring manual and non-chemical prophylactic methods.

The only treatments carried out are with natural products that do not containany chemicalmolecules such as, for example, rock powders, plant decoctions etc... But for the use of these products, a desire to limit them by compensating with the use of homeopathic and bio dynamic preparations.

Weeding is carried out by ploughing or scratching in winter and hoeing during the vegetative period, avoiding the spring period to limit the risk of spring frosts and the month of August in order to maintain plant cover until the harvest.

Nofertiliser is applied, only humus is sometimes spread on certain plots to stimulate the life of the soil. Then comes the harvest period from mid to late September.