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Bourgogne Aligote En Coulezain, Les Horees Catharina Sadde 2023
Les Horees Catharina Sadde
DUE TO THE EXCLUSIVITY OF THIS WINE WE CAN NOT APPLY ANY FURTHER DISCOUNTS
Catharina is undoubtedly one of the rising stars of Burgundy. Following her winemaking degree in Germany, Catharina has gone on to train within some of the world’s most iconic estates, such as Domaine Romanee Conti, Cecile Tremblay, Comte Armand, and Marquis d'Angerville.During these years of tutelage, she has diligently purchased various small parcels across Burgundy, notably in Volnay, Beaune, and Pommard. Alongside a few other plots that she rents, Catherina follows biodynamic principles and grows Chardonnay, Aligoté, Pinot Noir, and Gamay.
It is fair to say that Catherina's winemaking style is very much hands-off, allowing her meticulous farming and the health of her vines to speak for themselves. Despite so many natural challenges in Burgundian grape growing, Catherina's vineyards are flourishing and she is able to release wines that almost never need any sulphur additions.Stylistically, her wines offer up intense concentration, depth, and terroir expression. Her premier crus are made to go the distance and we recommend some additional cellaring time before cracking into them!
Catharina’s Aligoté has built a strong following over time. The fruit comes from two adjoining parcels in Volnay, and in 2023 she chose to macerate around a third of the grapes on their skins before blending this portion with wine made from fruit that was pressed directly. This approach brings an incisive freshness to the wine, with a subtle touch of phenolic grip adding extra texture and interest.
Producer Les Horees Catharina Sadde
Origin Beaune, Burgundy, France
Grapes Aligote
Vintage 2023
Alcohol 12.5% ABV
Style Medium body white
Bottle size 750ml
Winemaking Manual harvested, a third of the grapes undergoing a short period of skin contact maceration. Two thirds of the grapes are pressed directly, then all blended together after the malolactic fermentation. Fermented with indigenous yeast. Aged in 350lt old barrels for about 9 months.
Notes Organic and Biodynamic principles