Aligoté is Burgundy’s “other” white grape, a cousin to Chardonnay.
Aligoté has had it rough- a life in the shadows of the oh so hip and in demand Chardonnay has left this humble white wine from Burgundy without much of a following, or even much recognition to begin with. And that’s a real shame, because if you’re able to get your hands on a bottle of Aligoté you’ll discover an excellent, refreshing wine that’s made with the same care as much of the region’s Chardonnay.
Routinely one of the finest examples of this cépage to be found, the 2017 Bourgogne Aligoté Raisins Dorés offers up notes of green orchard fruit and vine blossom. On the palate, it's medium-bodied, with a satiny attack, juicy acids and a sun-kissed core of fruit. Generous but refreshing, this will drink well out of the gates—but don't discount its capacity to age.
Made from a .8-hectare parcel in Premeaux-Prissey, the Aligoté is always an impressive regional-level wine. It typically carries a good underlying acidity that translates toward citrus and flint, with good length and density. The wine finishes quite dry with a chalky tannic character.
From 1988 till 2008, Pierre Morey was the Cellar Master at Domaine Leflaive. During this period, he was in charge of all the technical aspects of the vineyard work and winemaking.
Today, Pierre is joined at his domaine by his daughter Anne Morey who is the co-manager of the estate. The 10 hectares domaine has been farmed biodynamically since 1997 and has parcels in the villages of Monthelie, Pommard, Puligny-Montrachet, and, of course Meursault.
The de Villaines farm three appellations within the Côte Chalonaise, namely Bouzeron (Aligoté), Rully (Chardonnay) and Mercurey (Pinot Noir). Their single-vineyard parcels are stunning examples of what this complex and amazing terroir can yield. Though their wines are quite enjoyable young, their ability to age well is what one might expect from a master such as de Villaine. Much of this is due to both the diversity of his vinestock and his organic and biodynamic methodology in the vineyards, both of which Aubert stands by with great conviction. He also ferments his Mercureys in wood cuves, a style adopted from DRC.