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The value and sheer drinkability of this wine is wonderful and it is uncommonly complex
from the Mâcon. The care the vines and fruit are treated with shows through and through,
as a bevy of aromatics flurry about: lemon crème, ginger, chamomile, golden apples,
mint spice, grapefruit brûlèe, oyster shells and salty rocks. Slightly creamy oak melds
well with citrus driven minerality on the palate and as the acidity is matched by the
richness. The flavors follow the nose with diverse citrus, sweet and tart, wet rocks, spiced
white florals woven into golden fruit and the wine has wonderful movement from
crunchy and bright when cool to stylish and lush as it warms, all the while maintaining
The family Guillot has been producing Chardonnay, Pinot Noir as well as Gamay
in Cruzille of Mâcon since the mid-1950’s, selling most of the grapes and wine to the
local cooperative. Pierre and Jeannine Guillot bottled more of their own wines thanks to
the support and encouragement from the luminary of natural wine, Jules Chauvet. Their
son, Jean-Gérard, grew up helping his parents in the vineyards and making the wine in
their home. He left the Mâcon in the 1960’s to expand his worldview of wine and gained
experience producing Gamay at Domaine de la Chanal in Brouilly and later Pinot Noir
and Chardonnay with Bernard Michelot in Meursault. By 1978, Jean-Gérard Guillot had
returned home with his wife Jacqueline Broux and Domaine Guillot-Broux was born.
They identified and replanted parcels that had been abandoned since phylloxera, finding
in these ignored places a beautiful space for starting anew with intentional plantings in
soils that had never been treated with pesticides, laying fallow since the late 19th century.
The Les Geniévrières plot is deep clay over limestone on steep slopes and was
finally replanted to Chardonnay in 1983-1985 by Jean-Gérard and Jacqueline.
Surrounded by juniper bushes, this site was known in the early 19th century as one of the
finest parcels in the Mâcon for Chardonnay. Guillot-Broux is reviving site driven
Chardonnay with this beautiful wine. Hand harvested and whole cluster pressed, the juice
is fermented with native yeasts and no additions and spends 12 months in 10% new oak
barrels. Surprisingly elegant, graceful and full of extract for Mâconnais, this wine is a
favorite of many Portland sommeliers.
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