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Agnes Paquet Bourgogne Aligote 'Le Clou et La Plume' 2022

Agnes Paquet Bourgogne Aligote 'Le Clou et La Plume' 2022

$69.30 in mix 6+ $77.00 per bottle
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The Wine

The limestone vineyard Le Clou lies in Agnès’ home commune of Meloisey, with clay-rich La Plume being located in Volnay. This cuvee was fermented aged for 10 months in 350-litre barrels, giving a pale golden wine with rich aromas and lovely, balanced fruitiness.


87 Pts Jasper Morris MW, Inside Burgundy 'Raised in 500 litre barrels. A little vanilla on the nose as a result. Clear pale colour, with a light but fine fruit. A refined, classy elegant Aligoté, with still a little tension behind. A little bit of flesh too, to finish. Drink from 2024-2026. Tasted: October 2023.


The Details
Variety - Aligoté
Country - France
Region - Burgundy
Extra - Cork
Year - 2022
Volume - 750ml

About the Wine Maker

Domaine Agnes Paquet is recognized locally as a leading innovator of the current generation. The estate boasts vineyards in Cotes de Beaune and Hautes Cotes de Beaune across appellations such as Bourgogne Aligoté, Bourgogne Chardonnay, Bourgogne Pinot Noir, Hautes Cotes de Beaune white and red, Auxey-Duresses (currently 5 ha or 40% of the domain), Pommard, Chassagne-Montrachet, and Saint Aubin. Agnes Paquet is keenly aware of terroir nuances and maintains a traditional approach in her vineyards. Since 2004, chemical herbicides have been eliminated, with treatments now using copper and sulphur.

While not certified organic or biodynamic, she follows these practices closely. Vineyard labor is essential, especially when the vines are most active from May to July, during which the workforce expands to 12.The harvest is also done by hand, with sorting done both in the field and at the winery. Fermentations are initiated solely by natural yeasts, with minimal SO2 usage, and chaptalization is seldom necessary. White wines undergo both fermentations in barrels and mature for 11-18 months, depending on the year. Red wine fermentation occurs in concrete tanks over 15-20 days, partially using whole bunches. The wines are then aged in barrels (15-30% new) for 10-12 months, varying with the vintage.