Alternative Burgundy Masterclass With Claire Naudin-Ferrand at London’s Cabotte Restaurant…

It all started 26 years ago when Claire, a Montpellier graduate, first started making wine. Her winery is located between the Cotes de Beaune and Cotes de Nuits, 9kms away from each. Claire has always focused on very minimalist intervention winemaking and only adds a very small amount of sulphur before bottling.

A sufferer of migraines, Claire first started experimenting with no sulphur winemaking in 2001, experimenting with Aligote. In 2002, she started to also make her reds without sulphur additions during winemaking. In 2016 she lost 70% of her fruit to frost, prompting her to start buying in Gamay and Pinot Noir grapes from St Pourcain. 


Bottled wines now typically contain 35ppm total SO2, with minimal amounts being added after Malolactic in reds. “Sulphur additions end the wine feeding itself off its lees and compacts the lees.” Long, slow 3 hour pressings allows the juice to oxidise, resulting in very stable wines. 


1 Le Clou 2015 (Patois for Clos)

Aligote 55-60 year old vines, 12.5 Abv. – Rich, honied white citrus, lemon blossom, and biscuits and pithy yellow peach and white toast complexity despite no oak use. Palate is taught, pithy, stony, and fresh with real vibrance but also density, ripeness and fleshy depth without losing its pithy, mineral saline briney edge. 

(Wine Safari Score: 91+/100 Greg Sherwood MW)


2 La Plante d’a Cote 2016

(Name of a young vine) 11 Abv. – Whole cluster fermentation with natural yeast. Rich perfumed nose of talc, musk, Parma violets, strawberry confit and smokey, chalky, sappy, minerality. Bottled early in Feb 2017, after ageing in fibreglass. Super sappy, saline, perfumed with a light textural touch, elegance and sleek, feminine purity and bright, stony, red cherry and red plum low alcohol vibrancy. Real ‘vin de soif’ drinkability. 

(Wine Safari Score: 91/100 Greg Sherwood MW)


3 Le Gamay de L’Allie 2016

Aged in stainless steel, show lovely plummy, savoury red fruits, hints of reduction, cassis and black cherry nuances. Palate is pristine and pure, showing cherry sherbet, pink musk sweets, tantalising acids and wonderful uplifting freshness. Such an energising joy to drink.

(Wine Safari Score: 91+/100 Greg Sherwood MW)


4 Bourgogne Hautes-Cotes de Beaune, Orchis Mascula 2014 – Beautiful dusty, fragrant melange, wet river pebbles, chalk board duster and stemmy sappy spice. Real lift and energy, cherry blossom, red apples, and tart red cherries. Texture is very polished and pristine, pinpoint tannins, and seductive smokey, chalky, crunchy red berry fruits. Very impressive interpretation of Pinot Noir.

(Wine Safari Score: 92+/100 Greg Sherwood MW)


5 Bourgogne Hautes-Cotes de Beaune, Myosotis Arvensis 2013 – The 2013 is a more savoury, earthy expression, showing red currant, cured meats, strawberry compote and a complexing sappy, mineral limestone vein. Palate is dense and fleshy, broader and more leesy, savoury than the crunchy ’14. Lovely salty, saline hints of red cherry and salted strawberries, and smokey minerality linger on the long, sensual finish.

(Wine Safari Score: 92/100 Greg Sherwood MW)


6 Nuits-St-Georges Les Damodes 1er Cru 2012 – Dark dense wine instantly showing the Nuits power. Nose is packed full of black damson plum, red apple purée, raspberry confit, savoury frais de bois and hints of sap and cured meats with dusty wet river pebble minerality. Palate is vibrant, crunchy and super saline, with perfumed black fruits and chalky, limestone notes. The texture is super suave, the balance intense, pure and harmonious with a chalky, dry powdery tannin finish. A masculine styled wine with a feminine touch.

(Wine Safari Score: 93/100 Greg Sherwood MW)

With Claire at Cabotte Restaurant

The talented Cabotte head chef
Fellow revellers, Ruth Spivey and David Clawson from the Remedy Wine Bar.

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