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Coteaux Bourguignons Au Plus Pres Gamay, Les Horees Catharina Sadde 2025
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!
A new cuvée from Les Horées, made from 100% Gamay sourced from an organically farmed vineyard in Igé in the Mâconnais. The grapes are vinified entirely as whole bunches, with a short five-day maceration to favour freshness and gentle extraction, followed by a brief élevage before bottling.
Bright red cherry and raspberry lead into floral notes and subtle spice. The palate is light and fluid, with fresh acidity, very fine tannins and plenty of juicy red fruit. Pure, energetic and immediately approachable, this is a particularly delicate and refreshing expression of Gamay.
Producer Les Horees Catharina Sadde
Origin Beaune, Burgundy, France
Grapes Gamay
Vintage 2025
Alcohol 12% ABV
Style Light body fragrant red
Bottle size 750ml
Winemaking Manual harvested, whole bunch, macerated for 5 days. Fermented with indigenous yeast. Rested slightly in old barrels before bottling.
Notes Organic and Biodynamic principles