Although vines may have been grown in the area since the 2nd Century, the Goisots can only trace their family roots back to the 1300s. In the 1850s, due to the ravages of phylloxera, the surface area of vineyards in Auxerre and Chablis fell from 40,000 hectares to its now current 6000-plus. The Goisots have their vines in St Bris and Irancy two villages best known for their light, fresh, spicy Pinot Noirs. As climate change becomes an ever-greater threat to the Mediterranean vineyards, those of cooler, northern France are becoming the beneficiaries. All the fruit comes from their own, organically-certified vines, and Jean-Hugues and Ghislaine Goisot vinify their wines in the Domaines 11th/12th century cellars. A classic, small, family-run Domaine, making charming, better-than-traditional red and white wines. Named after the Snapdragon (Antirrhinum), this has racey, lively, limey acidity on initial palate, which blossoms into a peachy Chardonnay with weight and energy.
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