Impression Blanc 2023 - Domaine Hughes Beguet
A wine that shows interesting aromas reminiscent of yellow-fleshed fruit, citrus fruit peel, lime and vanilla cream. In the mouth it is dry, medium-bodied and rightly acid. Persistence is good./span>
Region: France, Jura.
Grapes: 90% Melon de Bourgogne, 10% di Chardonnay and Savagnin.
Alcohol content: 11,5%.
Aging: Some months in steel.
Contains sulfites

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Impression Blanc - Domaine Hughes Beguet
Impression Blanc is a white wine born from a collaboration between Patrice Beguet and a friend belonging to the Landron family. In wine it is produced in Ancenis, near Muscadet in the Loire Valley, and is composed of 90% of Melon de Bourgogne (the Muscadet grape) with a 10% of Chardonnay and Savagnin that come from the Jura region. A wine that shows interesting aromas reminiscent of yellow-fleshed fruit, citrus fruit peel, lime and vanilla cream. In the mouth it is dry, medium-bodied and rightly acid. Persistence is good.
Service
We taste it at a temperature around 10/12 ° C in tulip goblets. Wine to be drunk immediately but left in the cellar for a few years can give great emotions.
Pairings
It goes well with light fish preparations. Excellent with smoked swordfish carpaccio.
Winery: Domaine Hughes Beguet
The Hughes Beguet winery is located a Mesnay, a small village adjacent to Arbois in the remote Planches-près-Arbois. He was born in 2009, when Patrice Béguet, winemaker, renounced the city life of Paris and returned to the United Kingdom with his wife, Caroline Hughes. They purchased 4.5 hectares of vineyards in the Arbois appellation at over 300 meters above sea level, including one of the most coveted slopes of Arbois, Les Corvées. Patrice works his vineyards in a biodynamic way, and among the vineyards of Savagnin and Ploussard he has sown wild flowers, legumes and cereal plants. So believing in this lifestyle that his vin de paille is wrapped in biodynamic straw, and an ancient breed of alpine sheep graze on native grasses among vines in winter. In the cellar the wines are fermented only with indigenous yeasts present on the grapes, they contain a very low dose of sulfur; but it is by going up into the "cave" that one can experiment to have all unique wines, and refinements among old steel vessels of aged oak..
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