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Edouard Lepesme Estate
Edouard Lepesme
PDO Burgundy - Burgundy


Simple, effective and good what more could you ask for!

  • Glass of white wine
  • Organic wine logo
  • Nature wine logo

    Vinification :

    This cuvée comes from two plots of vines, the harvest is carried out manually in 25 kilo boxes. The grapes are pressed separately. They are then blended to be racked cold for 24 hours. The juice is placed in stainless steel vats, where it will start its fermentation gently while the vat is heated. Fermentation will last about a week. A racking will be carried out, then the wine will be aged on fine lees for 1 year. The wine was bottled in August 2019.

  • Grape variety : Aligoté
  • Terroir :

    The vineyard of this Côte d'Auxerre is located on the slopes of the hillsides near the Yonne river but also in secondary valleys. They are exposed towards a dominant south, going from south-east to south-west. The lower soil is made up of limestone, clay and marls from the Upper Jurassic and Lower Cretaceous periods.

  • Hecto/Hectare yield : 35
  • Soil: Clay and limestone
Wine image


    The dress is golden yellow with golden button reflections. The disc is thick, shiny. The tears are fine, homogeneous, slow. The first nose reveals citrus fruits such as bitter orange, kabosu, lime. One evolves on a nose of acacia honey, ginger, mentholated notes. Airing amplifies the aromas. I now see notes of smoke, flint, almost flint. On the palate, the attack is frank and incisive, with notes of combava, guava and ripe wild mangoes. Then it is the turn of the terroir to make us salivate. A fresh terroir, surely covered with limestone alluvium. The finish is high in vivacity. A fine and elegant balance, a nice length in the mouth, about 6-7 caudalies.

    Wine pairings!

    Candied catfish back accompanied by pointed cabbage and a vinaigrette of elderflower. Pan-fried scallops soaked in foam, ginger and paprika, surrounded by lovage oil and accompanied by plantain banana chips.

  • Operating temperature: 10°C
  • Service: No decanting recommended. If the wine is slightly sparkling, it should be aired. 2 solutions for this: wait a few minutes after serving the first glass or decant.

    Edouard Lepesme first underwent technical training in viticulture and oenology in Beaune. He then trained with a few winegrowers, starting with Chablis at Thomas Pico and then with Alice and Olivier De Moor. Then in New Zealand with Rudi Bauer but also with Claire Naudin in Côte de Nuits.
    In 2014 he bought the "Dessus Bon-Boire" estate. Created in the 60's by Antoine Donat who replanted vines on the slopes of Vaux and then passed on to his son André who converted the vineyard to organic in the 90's and with whom Édouard worked for a year before taking over.
    Today this 13.5 ha estate bears his name, situated at the gates of Auxerre in the hamlet of Vaux, on the slopes overlooking the Yonne valley, a magical place in spring where vine buds and cherry blossoms mingle.

  • Find the description of the Domain
Wine analysis
  • Alcohol: 12.57
  • Residual Sugar: 3 G/L
  • Total Acidity: 3.8 G/L AT
  • Volatile Acidity: 0.42 G/L
  • Acide Malique : <0,2 G/L
  • Lactic Acid: 0.6 G/L
  • Tartaric Acid: G/L
  • Free SO2: 5 MG/L
  • SO2 Total: 29 MG/L
  • To better understand the analyses, click here.

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