Description
The 2019 Les Horées Bourgogne Aligoté “En Coulezain” is a groundbreaking debut from Catharina Sadde, masterfully blending 100-year-old Pommard vines with old-vine fruit from Volnay. Utilizing a unique winemaking approach where one-third of the grapes undergo five days of skin contact, Sadde has produced an Aligoté of remarkable density and “waxy” texture. Hailed by William Kelley as a brilliant example of the variety, the wine offers a complex bouquet of freshly baked bread, citrus oil, and beeswax, supported by a racy acidity and a long, saline finish.
This 92-point bottling represents the “new wave” of Burgundy—intellectually stimulating, biodynamically farmed, and possessing a structural depth that promises continued evolution through the end of the decade.
Producer Profile
The Meteoric Rise of Catharina Sadde
Established in 2019, Domaine Les Horées has quickly become one of the most talked-about “cult” names in Burgundy.
Founded by German-born Catharina Sadde and her husband Guilhem, the estate is a rare example of a newcomer achieving instant international acclaim. Sadde’s background is atypical for a Burgundy producer; originally a trained chef in Michelin-starred restaurants, she transitioned to viticulture with a precision and intensity that is clearly reflected in her wines.
The Philosophy: Gastronomic Precision
Sadde’s background as a chef influences every stage of her production. She approaches her 1.3 hectares of vines with a focus on “intuitive winemaking” backed by scientific rigor (having studied at both Montpellier and Geisenheim).
- Biodynamics: The estate is farmed strictly according to biodynamic principles (non-certified). Sadde is known for being incredibly “hands-on,” often doing the dynamization of preparations herself.
- Minimal Intervention: Most cuvées are vinified without added sulfur until after malolactic fermentation, and bottled with only minimal doses to preserve the purity of the fruit.
- Texture over Power: A hallmark of Les Horées is the mouthfeel. Whether it’s her Aligoté or her Gevrey-Chambertin, there is a “silky, airy” quality that emphasizes aromatic lift over heavy extraction.
