Skyaasen

Wines from Maison Skyaasen: buy at the best price

Established in Meursault since 2017, Maison Skyaasen is one of the most sought-after micro-producers in contemporary Burgundy. Founded by Joachim and Olivia Skyaasen, a couple who came from London and gave up everything for the Côte d'Or, this négociant-winemaker works exclusively with plots selected one by one from organic or conversion-stage growers. Low-intervention winemaking, predominantly whole-cluster fermentation, indigenous yeasts, minimal sulfur, and slow aging in old barrels: the signature is that of a precise, unadorned Burgundy, with no cosmetic touches or theatrical flourishes. 

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Skyaasen Pernand Vergelesses 2022 blanc
Last one !
1 in stock
111306
White
75cl
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Burgundy | Pernand Vergelesses

Skyaasen Pernand Vergelesses 2022 blanc

€120.00 inc-VAT per bottle
€100.00 ex-VAT

History of Maison Skyaasen

The story begins far from the Burgundian vineyards. Joachim Skyaasen grew up in Norway, Olivia in California, in San Francisco, and their paths crossed during their university studies at Middlebury, in Vermont. Joachim's career in finance took them to Switzerland and then to the United Kingdom, while Olivia worked in Senegal, South Sudan, the Democratic Republic of Congo, the United Kingdom and Switzerland. A long-held love for the wines of Burgundy, combined with a grape-harvest experience spent in Savigny-lès-Beaune, would change everything.

In 2017, the couple left London to settle in Burgundy, with the idea of creating their own winery. Joachim left finance and undertook studies in viticulture and oenology in Beaune, complemented by internships and work-study positions at leading houses: first Maison Harbour, then the highly acclaimed Domaine Chandon de Briailles in Savigny-lès-Beaune, alongside Christian Knott. He patiently equipped himself with a manual vertical basket press, two tanks purchased from the Burgundian cooperage Marc Grenier and a few second-hand barrels. In 2019, the family moved to 8 bis place du Murger, in the heart of Meursault, into a house whose old winery and vaulted cellars had lain dormant for years. The first vintage was produced there that same year. Having no family vines to take over, Joachim chose the path of négociant-vinificateur, buying grapes rather than wine, and asserting an extremely demanding selection of plots. His long-term objective remains to own and farm his own vines in Meursault.

Terroirs and Vines of Maison Skyaasen

Maison Skyaasen does not own any vineyards of its own, but builds its range like a single-vineyard domaine, by forging lasting relationships with a handful of growers whose vines are systematically farmed organically or committed to conversion. The area of activity covers the Côte de Beaune and extends into the Côte de Nuits, the Côte Chalonnaise and the Mâconnais. The argilo-calcareous soils typical of the Côte d'Or, with their alternating marls and limestone slabs, remain the foundation of the wines' aromatic identity.

Among the favoured sites are Les Bas Liards in Savigny-lès-Beaune, where the stony soils yield an energetic and saline Pinot Noir, Les Sous Courts in Monthélie, a still little-known appellation that offers finesse and freshness, as well as plots in Pommard, Pernand-Vergelesses and Meursault, notably on the lieux-dits Sous la Velle, Les Vaux and Les Grandes Gouttes. Added to these are sources in Côte de Nuits-Villages, in Bouzeron for the Aligoté and in Mâcon-Villages for the Chardonnay. The grape varieties worked are those of the region: Chardonnay, Pinot Noir and Aligoté. Volumes are deliberately tiny, often one to three barrels per cuvée, which explains the rarity of the bottles on the market.

Winemaking at Maison Skyaasen

The philosophy can be summed up in a single phrase: intervene as little as possible. The grapes are harvested by hand and then vinified in the small winery in Meursault, with a significant proportion of whole bunches, particularly for the reds, in order to bring aromatic relief and tension. Fermentations take place in wooden vats and stainless steel tanks, exclusively with the indigenous yeasts present on the berries, without any added yeasts or corrections. The whites are pressed directly in a vertical basket press, a manual tool that guarantees slow, gentle extraction of the juice.

Ageing then continues in the house's vaulted cellars, primarily in old neutral barrels, generally for one year, sometimes longer. The objective is clear: to efface the imprint of oak and let the fruit and terroir speak. Sulphur is used in minimal quantities, added only if necessary during summer ageing, and the wines are bottled without fining or filtration. This approach yields cuvées of great clarity, with a silky texture, endowed with a freshness and definition that make them immediately recognisable.

The cuvées of Maison Skyaasen

The Bourgogne Aligoté opens the white range with a wine of remarkable straightforwardness, with lemon zest, green apple and a vibrant salinity, far removed from the simplistic image often associated with the grape variety. The Bouzeron, an appellation exclusively dedicated to golden Aligoté in the Côte Chalonnaise, takes the exercise even further: denser, more chalky, it combines tension and depth with a persistent saline finish. The Mâcon-Villages offers a sunny yet slender Chardonnay, with white fruits, fresh almond and a lovely final freshness, at a particularly appealing price-to-quality ratio.

The Bourgogne Côte d'Or Blanc is one of the house's flagship cuvées. Sourced from argilo-calcareous soils of the Côte d'Or, this Chardonnay, pressed directly and then fermented in neutral barrels, offers refined aromas of white flowers and citrus, a taut and mineral palate and a chalky finish of great purity. The Bourgogne Côte d'Or Les Grandes Gouttes represents the single-vineyard version, more concentrated and more profound, marked by a brilliant salinity and a superior ageing potential. The Pernand-Vergelesses Blanc, produced in just a few barrels, plays a chiselled and nervy score, with flint, candied lemon and white flowers, with that characteristic tension of the cool terroirs of the northern Côte de Beaune.

The Meursault Sous la Velle represents the pinnacle of the house's whites. Sourced from a lieu-dit at the heart of the village where the Skyaasen family lives, it unfolds an ample and luminous texture, notes of fresh hazelnut, acacia honey and ripe citrus, carried by a lively acidity and a mineral length that calls for several years of cellaring. Its extremely limited production makes it one of the most sought-after bottles in the portfolio.

On the red side, the Bourgogne Pinot Noir delivers a crunchy and easy-drinking wine, with fresh cherry, redcurrant and a floral touch, with fine tannins and immediate drinkability. The Bourgogne Côte d'Or Rouge gains in body and structure, with denser red fruit and a clear calcareous backbone. The Bourgogne Côte d'Or Les Vaux, sourced from a Meursault plot vinified as a red wine, surprises with its finesse and silky grain of tannin, in a register of spiced red fruits and undergrowth.

The Savigny-lès-Beaune Les Bas Liards is the project's historic cuvée, present since the very first vintages. On this stony lieu-dit, Pinot Noir yields an energetic and saline wine, with aromas of raspberry, pepper and garrigue, endowed with remarkable freshness and a fine capacity for ageing. The Monthélie Les Sous Courts explores a still-confidential appellation neighbouring Volnay: floral, delicate and taut, it captivates with its aromatic purity and drinkability, while offering unexpected depth for this level of appellation.

The Pommard brings the most structured note to the range, with a dense colour, a nose of dark fruits, liquorice and spice, an ample texture and firm but perfectly enrobed tannins that require a few years of patience before they fully integrate. Finally, the Côte de Nuits-Villages, the house's sole foray north of the Côte d'Or, reveals a darker and wilder Pinot Noir, marked by black cherry, blueberry and a sanguine minerality, with a tight tannic structure and a length that betrays the nobility of its origins.

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