Albert Bichot

We have been watching progress at Albert Bichot with great interest. We really felt 2015 was a firm step forward in quality. In 2016 this step has become more of a giant stride. We were so wowed by the floral, openness of the wines, their charm and character. One of, we are sure, many adjustments is the very precise use of ripe whole bunches for fermentation, now between 20-40%. Another is an increasingly light touch on the winemaking front. These show the vintage at its best, classically Burgundy, fresh, and intense, too without being heavy.