Description
The Boulay familys history in Chavignol dates back to the 14th century. Their nine hectares of vines are worked manually and have been farmed organically since 1990. Fruit for La Cote comes from the estates coolest site and ferments naturally in steel, followed by 10 months of lees-aging in large foudre. The final wine is fleshy and textured, showing flavors of apple, stone fruit, and gunflint, marked by a racy acidity and pronounced finish.
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