Newspaper article The Journal (Newcastle, England)

Tales of Fine Vintage

Newspaper article The Journal (Newcastle, England)

Tales of Fine Vintage

Article excerpt

Byline: ANDREW CAMPBELL ON WINE

I LOVE a good story and the wine world is full of them. So if you're sitting comfortably, preferably with a glass of your favourite tipple, I will begin.

My rst tale is about 25-year-old Jean-Baptiste Jessiaume who is the fth generation of a Burgundian wine-making dynasty that dates back 160 years. He's packed a lot into his quarter century - coming through the youth ranks as a left back at French football clubs Auxerre and Frejus. He even had trials with Manchester United and Rangers.

e links with Rangers, however, don't end there.

e Jessiaume family's wine business, Domaine Chanzy, was bought by the club's former owner David Murray in 2006. A couple of years ago Murray sold his interest in the winery.

As well as playing football Jean-Baptiste also took an active interest in wine-making from an early age and in 2012, having swapped goals for grapes, he was named Burgundy Young Winemaker of the Year. Jean-Baptiste now holds a sizeable stake in Chanzy and acts as its head winemaker alongside uncle Pascal who's in charge of the company's 30 hectares of vineyards.

ey hit the news recently - even appearing on CNN - by heading to London seeking investment for the business. Jean-Baptiste's choice to play Mozart in his cellar to aid fermentation has also raised a few eyebrows.

A good story but what's their wine like? Domaine Chanzy make wines from some of Burgundy's top grand cru vineyards selling at up to PS150 a bottle but their winery is based in Bouzeron and it's the wine that hails from this village that grabbed my interest.

Bouzeron's only a few miles south of the world-famous chardonnay vineyards of Mersault and Montrachet but in Bouzeron the whites are made from aligote grapes.

Domaine Chanzy is well known as one of the best and their 2012 Bouzeron, Clos de la Fortune, Monopole is an absolute revelation.

Barrel fermented like the great chardonnays, it's seriously rich and buttery with hints of toast and cream. ere's lemony, oral notes with apricot, citrus, a touch of menthol and a grapefruit nish with no shortage of acidity. …

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