Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. After 10 years, business had grown and Samantha Bailey packed her bags to set up an office in Burgundy. Today, Boutinot's French office has over 20 employees who take care of production across the whole of France, covering fresh whites and roses from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don't use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne and Saint-Veran. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.
Vines grown on sileceous clay on gentle, east-facing slopes that run up to the village church in Saint-Amour.
The grapes are partially de-stemmed before going into seperate vats and they are left to bubble away for 10 days, during which time carbonic maceration takes place, before going to press. Our master blender, Samantha Bailey, selected three different cuvees for the assemblage, each bringing a specific character to the blend combining fruit, structure and finesse.
A wine that offers delicious wild strawberry fruit aromas with berry flavours backed up by a touch of savoury liquorice providing complexity and a lasting finish.
Delicious with roast lamb or herb-laced lamb burgers, cold meats and soft cheeses.