Albert Bichot Beaune 1er Cru Clos des Aigrots

Maison Albert Bichot was established in Beaune in 1831 by Bernard Bichot, grandfather of the first of a line of Albert Bichots.

The current managing director is Alberic Bichot (born 1964) who has revitalised the business which is now based around a series of domaines: Long-Depaquit in Chablis, Clos Frantin for the Côte de Nuits, du Pavillon for the Côte de Beaune and Domaine d’Adélie for Mercurey. Wines with one or other of these denominations will be from their own vineyards, while wines just bearing the name Albert Bichot will be from purchased grapes.

The company has separate vinification centres in Chablis, Pommard, Nuits-St-Georges and Beaune itself. Lupé-Cholet is an associated marque. Christophe Chavel has been looking after the vineyards since 2000, ensuring that they are all ploughed and no fertilisers are used. Alain Serveau, originally from a domaine in Morey-St-Denis, is technical director. Fermentation takes place in wooden vats of varying sizes depending on the specific plot of vines in question, using natural yeasts. Maturation is in oak barrels without too much new wood: 20 to 30 per cent for village wines, from 50 to 100 per cent for grands crus.

Bichot is now a serious player with some excellent red wines which avoid showing too much of a house style, and some fine whites

Beaune is the historic capital of Burgundy wines and its town centre has been the site of the headquarters of the House of Albert Bichot for over a century now.
In addition to capturing the attention of the entire world on the 3rd Sunday of every November when it hosts the legendary Hospices de Beaune wine auction, it is also one of the largest appellations in surface area in the Côte de Beaune. Though less well known than its illustrious neighbours, this appellation nevertheless offers several renowned Premier Crus of great interest for their balance and diversity.

"Les Aigrots" is a Premier Cru located west of the town of Beaune, at the upper part of the slope. Its name is the Burgundian dialect for holly, the thorny shrub with red berries that once grew here.

Grapes are hand-picked before fermentation in oak vats. Ageing is in 20-30% new oak for 14-16 months

The delicate nose opens with scents of red fruit (cherry, raspberry…) and spices opening up to notes of forest undergrowth. The rich, fleshy palate is delicately structured by bold yet silky tannins that contribute to this wine's lovely length.