Bouzeron Aligoté 2020
Aubert Villaine: the Baron of Bouzeron, the Aligoté-whisperer. More often he's known as "the co-owner and director at Domaine de la Romanée-Conti." Aligoté, long overshadowed by Chardonnay, got its own Burgundy appellation in 1998—the village of Bouzeron—and de Villaine has championed its potential ever since. The combination of a nectarine-like fruitiness and savory, chalky minerality gives the wine lots of depth, while being quite quaffable as well. Both wine geeks and Pinot Grigio-swilling grandmothers go crazy for this wine. Drinks beautifully straight from the bottle at a raw bar, but if you decant (or cellar for a few years...), this would be unbelievable alongside cooked seafood courses.
Aubert Villaine: the Baron of Bouzeron, the Aligoté-whisperer. More often he's known as "the co-owner and director at Domaine de la Romanée-Conti." Aligoté, long overshadowed by Chardonnay, got its own Burgundy appellation in 1998—the village of Bouzeron—and de Villaine has championed its potential ever since. The combination of a nectarine-like fruitiness and savory, chalky minerality gives the wine lots of depth, while being quite quaffable as well. Both wine geeks and Pinot Grigio-swilling grandmothers go crazy for this wine. Drinks beautifully straight from the bottle at a raw bar, but if you decant (or cellar for a few years...), this would be unbelievable alongside cooked seafood courses.
Original: $32.95
-65%$32.95
$11.53Description
Aubert Villaine: the Baron of Bouzeron, the Aligoté-whisperer. More often he's known as "the co-owner and director at Domaine de la Romanée-Conti." Aligoté, long overshadowed by Chardonnay, got its own Burgundy appellation in 1998—the village of Bouzeron—and de Villaine has championed its potential ever since. The combination of a nectarine-like fruitiness and savory, chalky minerality gives the wine lots of depth, while being quite quaffable as well. Both wine geeks and Pinot Grigio-swilling grandmothers go crazy for this wine. Drinks beautifully straight from the bottle at a raw bar, but if you decant (or cellar for a few years...), this would be unbelievable alongside cooked seafood courses.