Quincy Beaucharme, Domaine Bailly

Domaine Sylvain Bailly

Full of fresh herbs, citrus fruit and a delicious ripe qualilty.

Perfect to drink with goat cheese, fish, shellfish and crustaceans. Also ideal as an aperitif.

All grapes are hand picked. Pressing is very slow and smooth thanks to pneumatic presses. Their objective: to extract the purest juice possible. Static settling of must. Alcoholic fermentation takes place in sealed tanks, stainless-steel are used. Period of fermentation: from 2 to 4 weeks. On their estate, alcoholic fermentation is conducted through a temperature control process (18° in order to preserve primary aromas of the grapes). A high – performance thermoregulation system is used. The white wine has remained on its fine lees during 3 months to preserve the fruit aromas. Fine lees are stirred at regular intervals to maintain their influence on the wine. The wine is cold-stabilised and filtered with the aid of Kieselgur filter, just before bottling. Bottled at different times throughout the year and carefully rested before being sold.

Jancisrobinson.com, 2025, 16 points: "Citron and hawthorn blossom. Zingy and thirst-quenching with a delicate sense of zizz on the mid palate which reminds me of the science experiment when you mix citric acid and sodium bicarbonate. Kind of leaves that taste in your mouth, too – but not at all in a bad way! White peach in the middle. (TC)"