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ABB0118WW
Anne Bavard-Brooks
Bourgogne C™te d'Or
2018
Burgundy
Certified Organic
Biodynamic
Wild yeasts
Low sulphur
Vegan

Regular price £32.95

Tax included.

Burgundy is a long and complex strip of regions, sub-regions, villages and vineyards stretching from Dijon in the north to Macon in the south. It producers, along with perhaps one or two other regions, the most sought after wines in the word sometimes selling for tens of thousands of pounds. But for a few exceptions the reds are Pinot Noir and the whites are Chardonnay, but it is the micro-climate, soils and winemaking that makes the wine so interesting, unique and varied in style and quality. It is the most terroir driven region of France and with its continental climate that varies much from year to year, vintage variation in the wines is everything.

With their cellar door opening right into the heart of Puligny-Montrachet, Domaine Anne Bavard-Brooks really is a small winery. Having taken over the vines from Anne's parents, Anne and her partner John (a former travel operator form The States ) have been working their three small plots organically and with biodynamic treatments since 2005: they were certified in 2012. The vines range principally from 35 to as old as 60 years old (in their newly acquired CorvŽe des Vignes plot for that goes into their Puligny). With an overall production of a few 1000 bottles, the cuvees vary from between 2-4: their Puligny-Montrachet Vielles Vignes which they regard as their jewel, but equal (in my eyes) are those under the new Burgundy AOC, Bourgogne Cote d'Or, from a mix of two prime sites: La Combe and Les Equinces.

Tasting note: Sour apple; mirabelle plum; pineapple and sweet condensed milk on the nose. Firm on entry; with . Acidity builds and builds and turns to apple juice with an underlying chaliness. Juicy and mouthwatering; yellow plum and apple lingers with citric feshness. Tingling and long
Winemaking Detail: Pressed; clarified for 24 hours with clear juice racked. Sent to oak barrels (20% new). Alcohol and malolactic fermentation in the barrels. Left for five months in oak and five months in steel on the lees at ambient temperatures with occasional stirring.
Features Yellow-plum Pineapple Acidity Juicy Long

Features Acidity, Juicy, Long, Mouthwatering, Pineapple, Yellow plum,
Tasting note Sour apple, mirabelle plum, pineapple and sweet condensed milk on the nose. Firm on entry, with . Acidity builds and builds and turns to apple juice with an underlying chaliness. Juicy and mouthwatering, yellow plum and apple lingers with citric feshness. Tingling and long
Drink with
Chicken terrine, Fish tartare, Mushroom risotto,

Wine details

Country France
Region Burgundy
Producer Anne Bavard-Brooks
Wine Name Bourgogne C™te d'Or
Style White
Vintage 2018
Main Grape Chardonnay
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 13%
Production 4350
Aging 5 months in oak (20% new); 5 months in SST
Soil Sedimentary clay on bed of Chassagne limestone
Time to drink Now - 2024
Winemaking Detail Pressed, clarified for 24 hours with clear juice racked. Sent to oak barrels (20% new). Alcohol and malolactic fermentation in the barrels. Left for five months in oak and five months in steel on the lees at ambient temperatures with occasional stirring.

ABB0118WW
Anne Bavard-Brooks
Bourgogne C™te d'Or
2018
Burgundy
Certified Organic
Biodynamic
Wild yeasts
Low sulphur
Vegan

Burgundy is a long and complex strip of regions, sub-regions, villages and vineyards stretching from Dijon in the north to Macon in the south. It producers, along with perhaps one or two other regions, the most sought after wines in the word sometimes selling for tens of thousands of pounds. But for a few exceptions the reds are Pinot Noir and the whites are Chardonnay, but it is the micro-climate, soils and winemaking that makes the wine so interesting, unique and varied in style and quality. It is the most terroir driven region of France and with its continental climate that varies much from year to year, vintage variation in the wines is everything.

With their cellar door opening right into the heart of Puligny-Montrachet, Domaine Anne Bavard-Brooks really is a small winery. Having taken over the vines from Anne's parents, Anne and her partner John (a former travel operator form The States ) have been working their three small plots organically and with biodynamic treatments since 2005: they were certified in 2012. The vines range principally from 35 to as old as 60 years old (in their newly acquired CorvŽe des Vignes plot for that goes into their Puligny). With an overall production of a few 1000 bottles, the cuvees vary from between 2-4: their Puligny-Montrachet Vielles Vignes which they regard as their jewel, but equal (in my eyes) are those under the new Burgundy AOC, Bourgogne Cote d'Or, from a mix of two prime sites: La Combe and Les Equinces.

Tasting note: Sour apple; mirabelle plum; pineapple and sweet condensed milk on the nose. Firm on entry; with . Acidity builds and builds and turns to apple juice with an underlying chaliness. Juicy and mouthwatering; yellow plum and apple lingers with citric feshness. Tingling and long
Winemaking Detail: Pressed; clarified for 24 hours with clear juice racked. Sent to oak barrels (20% new). Alcohol and malolactic fermentation in the barrels. Left for five months in oak and five months in steel on the lees at ambient temperatures with occasional stirring.
Features Yellow-plum Pineapple Acidity Juicy Long

Features Acidity, Juicy, Long, Mouthwatering, Pineapple, Yellow plum,
Tasting note Sour apple, mirabelle plum, pineapple and sweet condensed milk on the nose. Firm on entry, with . Acidity builds and builds and turns to apple juice with an underlying chaliness. Juicy and mouthwatering, yellow plum and apple lingers with citric feshness. Tingling and long
Drink with
Chicken terrine, Fish tartare, Mushroom risotto,

Wine details

Country France
Region Burgundy
Producer Anne Bavard-Brooks
Wine Name Bourgogne C™te d'Or
Style White
Vintage 2018
Main Grape Chardonnay
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 13%
Production 4350
Aging 5 months in oak (20% new); 5 months in SST
Soil Sedimentary clay on bed of Chassagne limestone
Time to drink Now - 2024
Winemaking Detail Pressed, clarified for 24 hours with clear juice racked. Sent to oak barrels (20% new). Alcohol and malolactic fermentation in the barrels. Left for five months in oak and five months in steel on the lees at ambient temperatures with occasional stirring.