Domaine Philippe Goulley- 2018
Philippe Goulley was a pioneer in making organic Chablis and his commitment and skill have paid off. This lovely wine has a pretty pale yellow appearance with hints of green. The nose is open and generous with red apple and pineapple flavours. The palate is flinty with depth which comes from lees ageing. Good length with a toasty, almondy finish.
Domaine Philippe Goulley
Located near Auxerre in the department of Yonne, the Chablis vineyards lie along a little river aptly named the Serein. The Cistercian monks from the abbey of Pontigny began growing vines here in the 12th century. The Chablis AOC status was created in January 1938. Philippe Goulley began his conversion to organics in 1991 when he planted his first vines in the Petit Chablis appellation. Stretching to just 2.5 hectares, this remains his largest site. He now has 0.75 hectares in the Chablis appellation and 1.25 hectares in the 1er Cru Montmains and 0.25 hectares in 1er Cru Fourchaume . Philippe's domaine was fully certified organic by 1997. Kimmeridgian limestone soils are the key to the minerality of Chablis wines, and Philippe's wines are no exception. His aim is to produce quality wines whilst also prioritising ultimate respect for the environment. No chemical treatments or products are used, only organic manures/fertilisers. He wants his soil to be 'alive' with intense microbial and micro-organism activity. Ploughing and tilling of the soils as well as the encouragement of grass cover helps keep the soil vibrant and humus-rich. In the winery, fermentation is carried out in temperature-controlled stainless steel vats with natural yeasts only, whilst sulphur dioxide levels are kept to an absolute minimum. Wines are aged on their fine lees. No animal products are used in the creation of his wines. Fining is carried out with bentonite, filtering with clay. The wines are bottled after 5-12 months maturation, depending on the wine concerned. Philippe wants his wines to express their terroir emphatically and purely. For him this is key - his wines must show their typicality, thereby rewarding his loyal customers whilst also respecting the environment from which the wines originate.
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