Description
Emmanuel Giboulot’s Côte de Braune Combe d’Eve is situated on the Montagne de Beaune, above the Beaune 1er cru appellation ‘Les Bressandes’. This Chardonnay, from vines around forty years old, produces a wine of great liveliness that harmoniously combines a full-bodied character with minerality. The aromatic profile ranges from citrus zest and freshly shelled almonds to a sensation of fresh, green notes. The breadth is splendid, the structure remarkable; a slight salinity on the finish lends the whole a delicious richness. Perfect with firm-fleshed fish or a selection of sushi.
Côte de Beaune and Côte de Beaune Villages
On the slopes of the Beaune hillside, above the 1er Crus, lies the ancient vineyard of the Côtes de Beaune. This rare appellation covers just 52 hectares, making it one of the smallest in Burgundy. Although their names are similar, the Côte de Beaune appellation should not be confused with that of the Côtes de Beaune Villages (3,222 ha). Indeed, the wines produced are quite distinct: the former concerns only the production from Beaune, whilst the latter covers that of 14 villages on the hillside, excluding Beaune.
In the vineyard, in the cellar
The soil
This is a clay-limestone soil characterised by the presence of very white, nodular limestone containing barium inclusions. Clay with a high internal surface area resting on a limestone base.
Grape varieties
100% Chardonnay
The vineyard
The vineyard is situated on the Montagne de Beaune, in the hollow of a small valley. This 40-year-old vineyard faces the town of Beaune and enjoys an east-facing aspect. On the opposite slope lies the plot that produces the Pierres Blanches white cuvée. It is situated above the AOC Beaune 1er cru ‘Les Bressandes’.
Vinification
The whole grapes are pressed and cold-settled for around 24 hours. The clear must is fermented in oak barrels that have previously held several wines, in order to preserve purity and minerality. The resulting wine is aged on lees for 12 months before bottling.
What to eat with a Côte de Beaune Combe d'Eve by Emmanuel Giboulot?
Scallops, sea bass and all firm-fleshed fish. It also pairs well with sushi and raw fish.
