Thillardon Georges Blanc 2021
53,90 €
Georges Blanc Vin de France is a white wine made from Chardonnay, Chardonnay Rosé and Aligote by Domaine Thillardon in Chenas, Beaujolais. The grapes come from a soil rich in blue marl, spontaneous fermentation with indigenous yeasts in old wood and ageing for 20 months. It is bottled without filtration, clarification or addition of sulphur dioxide. The nose is complex, dominated by citrus, floral and herbaceous scents, full and balanced on the palate. Georges Blanc is a wine halfway between Jura and Burgundy that we adore and recommend pairing with an assiette of mixed cheeses
Manufacturer: Domaine Thillardon
🍾 Georges Blanc Vin de France
🖼️ Chenas, Beaujolais
🏡 Domaine Thillardon
🍇 Chardonnay, Chardonnay Rosé, Aligote
📅 2021
🌡️ 13%
🛁 From vineyards resting on blue marl, spontaneous fermentation and 20 months in old wood, bottled without clarification, filtration or additions
👃🏻 Floral and citrus, herbaceous and mineral, sweet spices
👅 Full and round, balanced and with an identity somewhere between Jura and Burgundy
👍🏻 Serving temperature 10°-12°.
💕 Cheeses
😍 A rarity
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Chènas, Beaujolais
Domaine Thillardon is a magical, crazy winery whose wines carry the wisdom of the Great Fathers of natural wine.
Starting from Beaujolais, these wines have conquered the world, thanks in part to the likes of Jules Chauvet and Michel Lapierre.
The winery is owned by the Thillardon brothers, Paul Henri and Charles, and has 12 hectares of vineyards, in organic and biodynamic regime since 2008, and a huge ecosystem of horses, cows, chickens, pigs and bees.
The largest portion is the 10 hectares of Chènas, a small and lesser-known cru, but characterised by fabulous soil, composed of marl and granite, clay and quartz. In addition, the Chassignol vineyard just above the winery is considered one of the best terroirs in the whole of Beaujolais, with a slope so steep that it can only be ploughed on horseback.
The Domaine's turning point came in 2009, when Paul Henri met Yvon Mètras and Jean Louis Dutraive, who changed his typically Burgundian winemaking idea by steering him towards the lightness of semi-carbonic maceration, now fully adopted since 2015.
Harvesting is obviously always manual and the grapes arrive in the cellar cooled to temperatures between 7 and 10 degrees. Vinification of the whole grapes moved by gravity takes place in cement, maceration varies between 15 and 28 days depending on the cuvée. Vertical pressing takes place by means of a wooden press and ageing takes place in various containers, cement tanks, enamelled steel and old barrels of 228, 400 and 600 litres.
All this contributes to making Thillardon's wines lively and beautiful, fresh and tasty, smooth and infectiously drinkable.
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