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A delicious first wine produced entirely, from the vine to the bottle, by an American who loves Burgundy. More info
Since 2016, Jonathan Purcell has been producing wines from grapes he has bought, but he has recently taken out a lease on some plots in Saint-Aubin and Puligny-Montrachet. This cuvée is, therefore, one of the first that he has produced himself, from the vine to the bottle.
La Combe is a Premier Cru nearly 25 hectares in size situated on the border of Chassagne-Montrachet, where the Chardonnay vines plunge their roots into the white clay ground full of limestone at around 300 metres above sea level. Jonathan Purcell works the vines by hand and ploughs the land with the help of two horses, Gilbert and Crésus.
In his Auxey-Duresses cellar, which is more than 100 years old, he takes a natural approach. The hand-harvested grapes are fermented by natural yeasts. No additives or sulphur are used, and the wine is transferred using gravity to preserve its integrity. The result? A golden wine with notes of white blossom, flint, and almonds on the nose, while, on the palate, it is supple and round with long-lasting flavours.
Saint-Aubin 1er Cru Shadows La Combe 1er cru Vin Noé serve at a temperature of 10°C. It will pair perfectly with the following dishes: Poêlée de gambas, Suprême de poulet aux morilles, Tourte aux champignons.
Since 2016, Jonathan Purcell has been producing wines from grapes he has bought, but he has recently taken out a lease on some plots in Saint-Aubin and Puligny-Montrachet. This cuvée is, therefore, one of the first that he has produced himself, from the vine to the bottle.
La Combe is a Premier Cru nearly 25 hectares in size situated on the border of Chassagne-Montrachet, where the Chardonnay vines plunge their roots into the white clay ground full of limestone at around 300 metres above sea level. Jonathan Purcell works the vines by hand and ploughs the land with the help of two horses, Gilbert and Crésus.
In his Auxey-Duresses cellar, which is more than 100 years old, he takes a natural approach. The hand-harvested grapes are fermented by natural yeasts. No additives or sulphur are used, and the wine is transferred using gravity to preserve its integrity. The result? A golden wine with notes of white blossom, flint, and almonds on the nose, while, on the palate, it is supple and round with long-lasting flavours.
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