Thillardon Georges Blanc 2021

Georges Blanc Vin de France is a white wine made from Chardonnay, Chardonnay Rosè and Aligote from Domaine Thillardon in Chenas, Beaujolais. The grapes come from a soil rich in blue marl, spontaneous fermentation with indigenous yeasts in old wood and aging for 20 months. It is bottled without filtration, clarification or addition of sulfur dioxide. The nose is complex, dominated by citrus, floral and herbaceous scents, the mouth is full and balanced. Georges Blanc is a wine halfway between Jura and Burgundy that we love and that we recommend pairing with a plate of mixed cheeses

Producer: Domaine Thillardon

Georges Blanc Vin de France

️ Chenas, Beaujolais

Domaine Thillardon

Chardonnay, Chardonnay Rosè, Aligote

2021

️  13%

  White wine

From vineyards resting on blue marl, spontaneous fermentation and 20 months in old wood, bottled without clarification, filtration or additions

Floral and citrus, herbaceous and mineral, sweet spices

Full and round, balanced and with an identity halfway between Jura and Burgundy

Serving temperature 10°-12°

Cheeses

A rarity

Chènas, Beaujolais

Domaine Thillardon is a magical, crazy company, whose wines carry as a legacy the wisdom of the Great Fathers of natural wine.

In fact, starting from Beaujolais, these wines have conquered the world, also thanks to figures such as Jules Chauvet and Michel Lapierre.

The winery is owned by the Thiillardon brothers, Paul Henri and Charles, has 12 hectares of vineyards, organic and biodynamic since 2008, and a huge ecosystem made up of horses, cows, chickens, pigs and bees.

The largest portion is the 10 hectares of Chènas, a small and less well-known cru, but characterized by fabulous soil, composed of marl and granite, clay and quartz. Furthermore, the Chassignol vineyard, just above the winery, is considered one of the best terroirs in all of Beaujolais, with a slope so steep that it can only be plowed on horseback.

The turning point of the Domaine took place in 2009, when Paul Henri met Yvon Mètras and Jean Louis Dutraive, who changed his idea of ​​typically Burgundian winemaking by directing it towards the lightness of semi-carbonic maceration, now fully adopted since 2015.

The harvest is obviously always manual and the grapes arrive in the cellar cooled to temperatures between 7 and 10 degrees. The vinification of whole grapes moved by gravity takes place in concrete, macerations vary between 15 and 28 days depending on the cuvée. The vertical pressing takes place using a wooden press and the refinement takes place in various containers, concrete tanks, enamelled steel and old 228, 400 and 600 liter barrels.

All this contributes to making Thillardon wines lively and beautiful, fresh and tasty, soft and contagiously drinkable.