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Saint Bris 'Moury' Sauvignon Blanc

by Guilhem & J-Hugues Goisot 2019

91POINTS

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$34.99

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Delivery Time :
Complimentary Delivery

GTA Locations: Usually delivers within 3-5 business days

All Other Locations: Usually delivers within 1-2 weeks

Producer : Goiset

Region : Chablis (France), France (France)

Bottle Per Case : 12 x 750 ml

Food Pairing : Salad, Scallop

Tasting Notes

"The 2019 Saint-Bris Moury had been bottled the previous day. It comes from a single vineyard on Portlandian limestone. Dried honey, orange blossom and jasmine feature on a nose that gains intensity with aeration. The palate is well balanced and linear on the entry, offering orange peel and pear, and very harmonious through to the finish, with a persistent spicy aftertaste. Superb."

91 Points - Neil Martin, Vinous Media, September 2020

Specs

Bottles Per Case 12 Pack
Point Score 91
Cellaring Drink Now or Cellar
Sweetness Descriptor XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Goiset
Region Chablis (France), France (France)
Alcohol 12.5%
Style Fresh and crisp whites
Vintage 2019
Farming Method Sustainable
Grapes Sauvignon Blanc
Food Pairing Salad, Scallop
Descriptors Floral, Mineral
Wine Type White
Wood Presence Unoaked
Body Medium
Price of Case $419.88

The Producer

Goiset

The Domaine Jean-Hugues and Guilhem GOISOT is located in the wine village of Saint Bris le Vineux, the heart of northern Burgundy, and surrounded by Irancy, Chablis and Auxerre.

It was in 1979 that Ghislaine and Jean-Huguestook over the family business. Having always been keen to pay attention to the land, it is from this respect for the land that they refined their methods of cultivation to suit the environment. After having adopted the organic farming method for many years, the estate has been ECOCERT certified since 2001.

In 2005, their son Guilhem and his wife Marie, who have the same respect for the land, joined the estate which this same year obtained Biodynamic certification by the DEMETER organization. For many years, they have been working the vines with respect for appellations, consumers, people who work for the estate and of course the environment with a know-how that combines tradition and modernism.

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