Jun 1, 2024
New Wines from Domaine Guillot-Broux
When Elizabeth, the representative for Domaines Guillot-Broux stopped by earlier this year it was still ski season. She was traveling the West in her van, skiing and selling wine. Nice work if you can get it! Certainly better than the rat race she escaped when her French relatives asked would if she’d be interested in selling their wine.
“A good wine is made in the vines, not in the cellar.”
The domaine has been organic from the beginning, and has been certified organic since 1991. We plough, and use natural methods of fighting parasites, green manure, organic fertilisers (to feed the soil and not the vines), and mineral sprays with stable active molecules that leave no residues in the wines. Respecting the soil in this way allows the vines to absorb all the elements they need to be healthy and balanced, and thus, produce healthy, balanced wines. Disease in the vines is generally due to an imbalance in nature; we thus seek to maintain the right balance rather than treat the consequences.
We’ve brought in a nice showing of Guillot-Broux’s wines. The entry tier is Maison Guillot-Broux Chardonnay. The Maison is the negocient label for the family. The Chardonnay is organically grown and an incredible entree into the possibilities of this house.
The Guillot-Broux ‘Les Genievrieres’ 2020 Blanc comes from a vineyard abandoned after the phylloxera crisis. The vineyard started being cleared and replanted in 1983 by the current generation’s father. Aiming for quality, he decided to use low-yield rootstock, high planting density, Guyot Simple pruning, and, of course, organic methods. This brings about a natural control of yield and optimum maturity. The Bathonian clayey limestone soil gives the wine its minerality.
Our red section, the 2021 Domaine Guillot-Broux “Les Geievreieres” Rouge comes from the same vineyard as the white Les Geniévrières. This cuvee was first made in 2009, after an 18 year wait for the vines to be mature enough. Pinot noir was a very difficult variety to tame on this terroir – it took many years, both in the vines and in the winery, to understand it properly, but the family believes was worth it in the end and agree absolutely!
Cheers!
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