2010 | Joliet et Fils | 'Clos de la Perriere'

2010 is a very small crop but the wines turned out beautiful and will reveal their full potential with age.

Reviews:

• Decanter: Joliet has divided the vineyard into sections which he farms and ferments separately before blending just before bottling. The ferments are done with 100% whole clusters on native yeasts and see two years in cask without racking prior to blending. The finished wine is lovely, with aromas of blackberry and plum, then a hint of wild herbs and menthol. On the palate there is impressive density and a silky but powerful texture, just built for ageing.

• Allen Meadows: A very ripe nose isn't quite as fresh as its 2020 counterpart with its array of poached dark fruit, cool earth and a similar violet hint. There is much better verve and freshness on the palate with a caressing but punchy texture to the medium-bodied flavors, all wrapped in an attractively refreshing and lingering finish. Note that my rating offers the benefit of the doubt that the nose will freshen to match the palate in time.

Producer Information

Bénigne Joliet is the sixth generation to own the five hectare 1er cru monopole domaine in Fixin. His great grandfather and grandfather used to sell off the grapes until his father started bottling wines under the domaine name in the seventies. He followed the same practice every year, though, and did not account for vintage variances so the quality of wine fluctuated. Bénigne began working with his father in 1994 and by 2004 he had purchased back the entire Clos from his family with the goal of bringing the estate back to greatness. The land is farmed organically, although Bénigne hasn’t sought certification. Flowers and grass grow between the vines and the prunings are left on the ground to add to the humus. Bénigne uses partial whole clusters for fermentation depending on the vintage and the primary fermentation is in stainless steel. The wines are then moved to age in the cellar that was built when the Cistercian monks made wine here in 1142. The amount of new oak varies depending on the vintage and the amount has been reduced steadily since 2005. The wines are not forced and undergo malolactic fermentation at their own pace.

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