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Domaine Christian Cholet-Pelletier - young gun Florence Cholet steps up to the plate

At risk of overstating things, we predict true greatness to come from the address of Domaine Christian Cholet-Pelletier.  Undergoing generational hand-over to Florence Cholet who will assume full control of the domaine from vintage 2019, this is a producer who we have no doubt will make significant waves in Burgundy and internationally in years to come.  This is your opportunity to discover this winemaker and her wines before word undoubtedly spreads.

The family vineyards can be traced to up to four generations prior, with Florence’s father establishing the domaine officially in 1976, later joined by her mother.  Florence herself is eminently qualified with a licence of viticulture and a Masters degree in oenology, seeing her undertake significant experience at an independent laboratory responsible for analysis of virtually all the wines of Burgundy (legally vignerons must conduct external analysis), giving an unparalleled exposure to the wines of the region.

She has undertaken winemaking stints with Chapoutier (Rhône Valley) and Pibarnon (Bandol) and Walla Walla (Washington state USA), and maintains a strong Australian connection with vintages at Eldridge Estate, Paradigm Hill, and two vintages at Curly Flat alongside Joel Watson (now of our Luna Estate).  Technically proficient, she also works the vines, raising first rate fruit which of course requires less work in the winery.

It is perhaps speculative to suggest that this new world experience has driven her house style to wines more fruit forward than some of the sterner examples of the appellations she works with.  Though unmistakably Burgundy, the coating of fruit, and sheer balance and femininity of these wines rendered them so good we have taken a little of everything, despite Felix’s initial plans to order moderately. 

The hospitable Florence possesses a quiet intensity and determination, and a clear vision for her own plans with the family domaine.  We’re excited to be working with her, and presenting this first shipment of her wines to Australia. 

Note: Labelling is being updated and as such, our first shipment mixes the old style and new labelling.  The quality of the wines over-rode our strategic urge to present homogenised packaging!


Domaine cholet-pelletier bourgogne chardonnay 2016

Manually harvested, fermented wild and raised in seasoned oak for 12 months with full malolactic fermentation. 

Surprisingly dense for its level, a broad nose offers flint and zippy citrus notes.  An energetic style, there's a lovely balance between citrus, white stonefruit, almond/nutty notes and a flinty edge.  It feels taut without being austere, certainly an air of sophistication.

Domaine cholet-pelletier auxey-duresses blanc 2015

Manually harvested, fermented wild in barrel  12 months total oak ageing, and full malolactic fermentation.

Aromatics are led by almonds and bran cereal.  Tends to the yellow fruit spectrum, with the vintage providing some more richness, but again, a flint-esque mineral underpinning keeps things tight.  A cooling menthol edge adds further depth, closing out with a lick of grapefruit rind. 

Domaine cholet-pelletier puligny montrachet 2016

Fruit for this wine comes from a plot of vines which abut Bâtard-Montrachet.  Again, manually harvested, fermented in barrel with 12 months in seasoned oak and full malo.

A Chadonnay of incredible depth – white fruit and citrus intertwine with acacia flower and a weave of hazelnut.  There's an electric feeling to the body, with the flavours focused and finish for days.  Powerful, but feminine and balanced.  

 

Domaine cholet-pelletier haute-cotes de beaune rouge 2015

There can be a toughness to wines of this appellation.  Not in this case.  Cherries, cloves, pine and a dot of baking spice on the nose promise a savoury package.  A taut column of tannin defines the wine, running from beginning to end, with cranberry and red berries abound through the palate, with a lick of earth.  There's a cooling and refreshing quality to the wine, and certainly a moreish, easy drinking quality.

Domaine cholet-pelletier auxey-duresses rouge 2015

Grapes are sorted in the vineyard.  Completely destemmed, maceration is 15 days, with the wine resting in oak for 12 months. 

An alluring light ruby colour, this is a seductive style in an etheral way, with high toned floral aromatics and fruit conserve drawing one in.  On the palate, cherry and wild strawberries are in abundance, with crushed rose petals, and some earthy elements through beetroot and the tiniest hit of mushroom.  So, so pretty.

Domaine cholet-pelletier saint romain rouge 2015

100% destemmed, 15 days maceration and 12 months in seasoned oak.

A darker fruit and flower spectrum to the nose, with pot pourri, currants and a hint of fresh soil.  Maintains the house style of prettiness and balance, though this is a more hedonistic expression, with deeper fruit tending to black fruit flavours, cola, and a  balancing black tea element.  A little more succulence to the tannins here, treads the line between freshness and generosity beautifully.

Domaine cholet-pelletier Pommard 2015

100% destemmed, 15 days maceration and 12 months in seasoned oak.

Dense.  Serious.  A lot going on here.  There's a fruit brightness with ripe blackberry and cherry aromas.  On the palate, front and centre is the iron fist of tannin running through the wine, though it's wearing a velvet glove of pretty Pinot fruit spectrum in all its glory.  Tannins maintain a ripeness and therefore approachability, though this sings alongside high quality protein or game bird.

Domaine cholet-pelletier noiriens vin de france 2015

SOLD OUT

Raised from a plot of 35 year old Pinot Noir vines next to the estate's buildings in Corcelles-Les-Arts.  This area was historically ravaged by phylloxera and with only one other producer maintaining vines, it has fallen outside of the classification for Bourgogne.  Winemaking is more hands off, incorporating two weeks' maceration, 20% whole bunches, and no fining or filtration.  Apparently has a good following among the natural wine bars of Paris. 

Tangy, fruit driven and highly gluggable.  Plenty of black fruits and forest berries, with the whole bunches providing savoury stuffing without dominating.  There's also a ferrous element, a motor-oil minerality to add further interest.  Ripe, ropey tannins abound, a wine to guzzle with Asian barbecue, chacuterie, or just about any kind of rustic and delicious cooking.