Yes on winebid, 3 2015 chevrets, 3 2015 caillerets, and one 2014 chevrets
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Cool, I’ve got a bunch of 15 Sant that has been very good since release. In my experience his wines are delicious on release then sometimes get variable. The unsigned cork aspect I also don’t understand for a domaine of his quality and output.
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Also recently had his 2015 Bourgogne Rouge and was really impressed! Interested to try more Rossignol based on that.
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Well you know where to find it!
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Sigaut- for 1er under $100 that deliver quality juice, albeit needing time to lose some baby fat, is hard to beat IMO. Hard to get very good Village for under $100 (tongue in cheek) hence the sub $100 for Sigaut 1er being under the radar. This is not a blanket statement of their portfolio, rather aimed at a handful of their wines. Each vintage seems to offer more as they improve process and quality.
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It’s interesting, I actually have the opposite experience with Sigaut. That said, I have only had his wines from 2010 and earlier, but I sometimes found them thin and lacking concentration. Has the style changed?
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Yes it’s much riper now.
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That’s good to know. Would you know around which vintage the change occurred?
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Not sure when the new winemaking regime began, but the 15’s onward are in a user-friendly and fruit-forward style (partly due to a string of warm vintages too I suspect).
According to their website, Herve’s wife Anne started taking a hand in the winemaking in 2004 and took over operations in 2008 when Herve retired.
It sounds like they mostly ferment destemmed and age on 25% new wood.
Yeah really changes have occurred post ‘14 and even more so as of ‘17 but that blanket statement is exactly that. While they are a more ripe style than a classical representation the structure and concentration is excellent for the price point. If you prefer more classically oriented styles, obviously stay away from the recent warm vintages and/or allow some time for the wines to lose some primary- it’s the combination of the wine concentration and structure that have me excited for the future.
Going to a wine dinner with Sigaut on June 8th where I may be able to provide more insight as we are tasting 7-8 of their premier crus.
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How was the dinner? Looking at getting some new Sigaut to try, would like to hear your thoughts
Very interested as well!
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I have imported Sigaut since the 2013 vintage.
In 2021, the wines are gorgeous, a glimpse at what the low octane season could have looked like if not affected by frost. As Anne prunes very late relative to her peers, she was hardly affected by frost. The sense of harmony and typicity was spot on, each and every wine an archetypal example of what one would “expect”; I reserved what I could as soon as pricing was released. I offered them months ago, and my parcel will arrive in the Fall.
The winemaking has only become more consistent, with an evenness across the entire range that used to be with highs and lows (figuratively speaking). I think that 2020 and 2021 are the best vintages yet for the house.
As JP Guyon has also been mentioned in this thread, I will offer my insight there as well. Starting with the 2021 vintage, JP has expanded his method of vineyard care and vinifications that were initially just for his top sites/wines to the entirety of his production. This includes zero rognage and folding over the canopy à la Bize Leroy, as well as his cutting out of the largest core stem (rachis, in French), creating little “clouds” of whole cluster. His advanced, intensive agronomy coupled with the lower octane season and crazy meticulous sorting has yielded a vintage that I absolutely adore for its sense of digeste intensity, tell tale house fruit purity, and quintessential vineyard character. All of the wines have a verticality, of long ever rising perfume, and a sense of alcoholic moderation that I adore. The 2020s are remarkable wines by any measure; the combo of his intense agronomy with the intensity of the vintage has a sense of density and power and compactness that is mind boggling, and will be awesome to see their evolution. The 2021s, on the other hand, are more zen out of the starting gates, with a sense of moderation that is more my personal cup of tea. Michel Mallard, a very close friend to JP and a dear friend of mine as well, thinks that JP made better wines in 2021 than in 2020, and that is really saying something…Pricing is up again relative to the 2020s, but not a ton more (bigger price increases for the appellations that didn’t increase as much in 2020, ie those that began their “cloud” destemming and increased cost in vineyard practices for the 2021 vintage), but JP told me that prices will not increase further for the next two years (2022, 2023).
As an aside, when consumers enjoy bottles of vinous beauty, they most often don’t have a grounded perspective on the toil and sacrifice required to make it all happen. JP’s wife Isabelle told me yesterday that two of their three season long workers did not show up this year, forcing JP to work 15-18 hour days, 7 days per week, since mid April. I encourage wine lovers everywhere to learn more about the countless details involved in the entire process, as this is the heart of the profession, and what allows such beauty to shine for our pleasure. If and when you do understand more about the holistic process, you appreciate its final pleasure principle all the more…
I believe that I am the sole US importer for Guyon, fwiw. The offer will take place later this summer.
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Amazing insights, thank you so much!
cannot wait!
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I see you mention Michel Mallard, could you share your insights on his wines/vineyard work? They seem to be under the radar as the appellations he farms are not the most fashionable (outside Corton and Corton Charlemagne).
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I’ve imported Michel Mallard’s wines since the 2014 vintage.
Michel farms lutte raisonnée.
Starting in 2016, and thanks to JP Guyon’s influence in a tasting group which includes LM Liger Belair, Bruno Clavelier, Pascal Mugneret, and Tardy (I may be forgetting one or two people), Michel started to vinify without sulfur, with large amounts of whole cluster, and super fast malolactic (sort of the Guyon vinification recipe). He does not systematically include 100% whole cluster, adapting based on the vintage.
Literally everything that he makes is beyond worthy, with wonferful contrasts in vineyard site personality.
Ladoix and Aloxe have more diversity than most Burgundy fans are aware of. The quality for the money is plain terrific.
I adore the wines, and the man. He is an amazing dude.
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I apologize for the delay, been a bit of a whirlwind here. We tasted through 9 wines. I can honestly say the lineup was a huge success/positive surprise to the point a few were shockingly ‘cheap’ from a quality price ratio.
It was fun to be able to try the various CM/MSD side by side with various vintages (2016-2020) and to have them around $100 at that quality level was mind blowing.
The dinner was at Anhelo restaurant in Arizona (they just had the President of Cheval Blanc/d’Yquem in for a hosted dinner a couple weeks ago as well). Happy to help with any particular wine if you have questions – I have more impressions than detailed notes as I always tend to focus on the event (dinner, conversations, wine, atmosphere, etc) vs detail wine notes as I would have in different settings. Below is the wine menu and pairing in case that is helpful.
Domaine Anne et Hervé Sigaut Wine Dinner
June 8th, 2023
Hiramasa Crudo
Avocado | Cilantro | Lime | Salmon Roe
Cherry Tomato | Cucumber
2019 Domaine Anne et Hervé Sigaut Chambolle-Musigny Les Bussieres Vieilles
2018 Domaine Anne et Hervé Sigaut Chambolle-Musigny 1er Cru Les Noirots
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The rest got cut off
Ramp Agnolotti
Sweet Pea | English Peas | Prosciutto
2018 Domaine Anne et Hervé Sigaut Chambolle-Musigny 1er Cru Les Sentiers Vieilles Vignes
2020 Domaine Anne et Hervé Sigaut Chambolle-Musigny 1er Cru Les Sentiers Vieilles Vigne
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Hypha Foods Risotto
Summer Truffles | Mousseron Mushrooms
Conica Morels | Pecorino Romano
2018 Domaine Anne et Hervé Sigaut Morey St. Denis 1er Cru Les Charrieres
2019 Domaine Anne et Hervé Sigaut Morey St. Denis 1er Cru Les Charrieres
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30 Day Dry Aged Ny Strip
Brown Butter roasted Carrots | Hazelnuts
Dry Aged Fat Jus
2017 Domaine Anne et Hervé Sigaut Morey St. Denis 1er Cru Les Millandes
2020 Domaine Anne et Hervé Sigaut Morey St. Denis 1er Cru Les Millandes
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Lamb Loin
Lamb Chop | Loin | Belly | Potato | Turnips
Lamb Jus
2016 Domaine Anne et Hervé Sigaut Morey St. Denis 1er Cru Les Millandes (Mag)
2020 Anne Sigaut Grand Cru Clos de la Roche
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New superstars in BURGUNDY? Let’s talk about Arnoux-Lachaux. Since Charles became “hot” his prices went along wih it. In 2020 : for one generic Burgundy (Bourgogne pinot fin ) , 4 villages (1 Chambole, 2 Nuits and 1 Vosne) and one modest premier cru (CHAUMES) the price was 1800 Euros. A year ago (millésime 2019) I paid 400 Euros for these 6 bottles. Even more importantly :he no longer offers Romanée-St-Vivant, Echezeaux or Suchots to a client such as I who had these wines dating back to the days of the late Robert Arnoux. : these bottles had always been part of my allocation. I find that a lack of respect for old faithful clients .). The wines are undoubtedly superior to what they were way back but THAT superior??? Still, all the best to him !
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