Gerard Boulay Clos Beaujeu Sancerre 2016


This wine was naturally fermented and raised in large, upright cask (60%) and in three and four year old 300-litre barrels (40%) for some 10 months. What grabs you first is the highly charged mineral impact, followed by the hum and buzz of lime pith fruit and chalky texture. With its tangy energy infusing every drop, this is a reminder of why the top wines from this village regularly draw comparison with the finest wines of Burgundy or Germany, but there is also an inky core that is pure Beaujeu.

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