Bourgogne Aligoté old vines, Château de Laborde Hervé Kerlann

Bourgogne Aligoté vieilles vignes, Château de Laborde Hervé Kerlann. This wine has a yellow-green color and aromas of white flowers. Fresh and crisp on the palate, with a mineral finish. This beautiful Bourgogne Aligoté comes from old vines in a vineyard next to Puligny-Montrachet. This white wine is vinified and aged in stainless steel tanks.

Tasting note 33rd Proefschrift Wine Competition (7.5/10): Elegant color and a refined, well-dosed Aligoté bouquet. The wine is supple and well-balanced, with an accessible entry, fruity notes, and lively acidity. A pleasant hint of bitterness and a long finish make this a surprisingly complete Aligoté. Alcohol: 12.5%.

• Serve: 10-12 °C
• Drink: now - 2030

Aligoté, increasingly interesting!

The Aligoté grape variety has been on the rise in recent years. Due to climate change, the grape ripens better, now producing wines with more body and less acidity than in the past.
This wine from Hervé Kerlann comes from the Côte de Beaune, from an old vineyard near Meursault and Puligny-Montrachet with the IGP Sainte-Marie-La-Blanche designation.

About winemaker Hervé Kerlann

Hervé Kerlann gained extensive experience representing well-known wine houses in Asia. Since the beginning of this century, he has also been producing his own wines.

He works with two wine lines. Vins d’Audace consists of expressive wines with audacity and an excellent price-quality ratio. With Vins de Terroir, he lets the character of his Village and Premier Cru vineyards speak. This Aligoté comes from the Vins de Terroir line.

Terroir and vinification

The grape is Aligoté. The vineyards are located in Corcelles-lès-Arts, near the village of Puligny-Montrachet. The vines are on average 60 years old and grow on clay and marl soils. According to the technical sheet, the old vines showcase the power and complexity of Aligoté. Annual production is 5,000 bottles.

The wine is made traditionally: after pressing and cold settling, temperature-controlled alcoholic fermentation follows in stainless steel vats. It is then aged for several months in stainless steel on the lees, with bâtonnage (stirring of the lees). Malolactic fermentation is fully carried out (100%). Before bottling, the wine is lightly filtered and lightly sulfited.