Jean-Philippe Fichet 2017 Bourgogne Blanc AOC
Item Number: 13234
Sub Region: Cote de Beaune
Appellation/AVA: Bourgogne Blanc AOC
Estate Grown Wine: Yes
Grape(s): 100% Chardonnay
Type: Wine - White
Bottle Size: 750 ml
Alc by Vol(%): 13
Viticulture: Practicing Organic
Soil Type: Clay and limestone
Viticulture: Jean-Philippe practices lutte raisonnée . He eschews chemical fertilizers, herbicides or pesticides.
Vinification: 100% of the grapes are from Meursault vines planted in soil with high clay content. Grapes are manually harvested. Fermentation occurs naturally in French oak with wild yeast and no lees stirring. Malolactic fermentation occurs in barrels and stainless steel tanks. The Bourgogne Blanc spends 12+ months in barrel (very little new), plus 3-6 months in tank.
Vintage Notes by Wine Advocate 1/4/2019: "Jean-Philippe Fichet is rightly pleased with his 2017 range, a portfolio that exemplifies his crisp, invigorating style, without any of the old-school asperity that makes some of his frosted 2016s. These are pure, tangy, acid-driven wines, and I suspect that it's only because Fichet has no premiers crus in Meursault that he has attained less celebrity than several other famous growers who operate in a similar stylistic register, currently very much in vogue. Following the refrain along the Côte, Fichet reported a comparatively uneventful growing season, an early harvest and lower-than-anticipated yields of juice in Chardonnay. Reflecting on a career that stretches back to the 1981 vintage—the oldest wine I've tasted from Fichet was a still excellent 1983 Meursault, drunk last summer—he articulated sentiments to the effect that nature both gives and takes away, and her vicissitudes must be accepted."
Vintage Notes by Burghound 6/10/2019: "Jean-Philippe Fichet runs this 7.5 ha domaine and observed that '2017 has turned out to be a pleasant surprise as I really didn't expect the quality to be as good as it is. I say this because the growing season was very warm and relatively dry and usually that is a pretty good recipe to produce heavy whites that lack good terroir transparency. In the very last part of August we noticed that alcohols were climbing and acidities falling so we scrambled to get the word out to our pickers that we were going to start on the 1st of September. We were able to pick quickly as the fruit was really about as clean as you could hope for. Alcohols were good without being high coming in as they did in the 12.5% to 13% range. Acidities were acceptable and the post-malo pHs were also reasonable so as I say, I was really agreeably surprised by how refreshing and transparent the whites are. In the end I would describe the quality as very good if not genuinely great.'"