Presentation
Located in Saint-Bris-le-Vineux, in the heart of the Auxerrois vineyard, Domaine Grivot Goisot is a family estate whose viticultural history dates back to the 15th century. A rare specificity in Burgundy, it cultivates Sauvignon Blanc in AOC Saint-Bris, a regional exception that gives the wines a unique identity. Under the impetus of Serge Goisot in 1947, then Anne and Arnaud Goisot in 1991, the estate modernized and expanded, now working 27.5 hectares, spread between Chablis, Chablis Premier Cru, Bourgogne Côte d’Auxerre, and Bourgogne Aligoté. In 2020, the transmission continued with Anaëlle Goisot and René Grivot. Certified High Environmental Value (HVE) since 2020, the estate combines tradition and innovation, with a sustainable approach and precise vinifications in stainless steel tanks and barrels. The wines offer a freshness and tension characteristic, with notes of citrus and flint for the whites, and fruity and balanced reds.
Location
The Sauvignon plots of Domaine Grivot Goisot are located around the village of Saint-Bris-le-Vineux, southwest of Chablis in northern Burgundy. This is the only AOP in Burgundy permitted to produce white wines from Sauvignon grapes. The vines grow on well-exposed hillsides, between 220 and 280 meters above sea level, benefiting from consistent sun exposure and cool nights—ideal conditions for preserving the grape’s natural acidity. The cool climate and slow ripening period promote pure, vibrant aromatic expression in the wines.
Terroir
The soils are composed of Jurassic marl and limestone clay, rich in marine fossils, typical of the region. These living, mineral-rich soils allow deep rooting and natural water regulation, giving the wines structure and tension. The terroir of Saint-Bris, positioned between Chablis and the Auxerrois, gives the Sauvignon a unique personality, combining freshness, floral lift, lively fruit and a clean, saline finish. It's a demanding terroir, but one that rewards precision viticulture with wines of authenticity and energy.
In the vineyard
The domaine follows sustainable, environmentally conscious farming practices. No herbicides are used. Soils are mechanically worked and natural grass cover is maintained to support soil life and prevent erosion. Treatments are kept to a minimum and use only natural products. Every action in the vineyard is based on close observation and seasonal needs. This thoughtful approach fosters biodiversity and allows the vines to produce fruit that truly reflects the character of the vintage and the land.
Harvest
Harvesting is done by hand in the early morning to retain freshness and delicate aromatics. Grapes are gently pressed, and the juice is cold-settled to clarify.
Winemaking
Fermentation takes place in temperature-controlled stainless steel tanks using indigenous yeasts, at low temperatures to preserve the Sauvignon’s expressive aromas.
Ageing
The wine is aged on fine lees for 6 to 8 months without bâtonnage, adding subtle texture while maintaining freshness. Bottling is done without fining or heavy filtration, to respect the wine’s natural balance.
Varietal
Sauvignon blanc : 100%
Specifications
Age of vines : 20 years old
Serving
Serve between 10–12°C.
Ageing potential
3 to 5 years
Tasting
This Saint-Bris shows a pale yellow color with green highlights. The nose is vibrant and expressive, with classic Sauvignon notes of lime, passion fruit, fresh-cut grass, white flowers and a hint of salinity. The palate is energetic and crisp, with bright acidity and a clean, lemony finish. It’s a precise, zesty wine with a thirst-quenching profile. Best enjoyed within two to three years to capture its full aromatic intensity and freshness.
Food pairings
This wine is a natural match for fresh, plant-based or seafood-focused cuisine. Try it with a sea bream tartare with lime and coriander, a salad of goat cheese, figs and arugula, or citrus-marinated shrimp ceviche. On the sweet side, it shines with a lemon-basil tart, mango salad with ginger, or a yogurt panna cotta with lime zest. This lively and aromatic white is perfect as an aperitif or with refined dishes, offering both precision and lightness at the table.
