Christian Boulanger and Matthieu Allante took over the plot where this wine is from in 2005, their first adventure together. Situated in the village of Maynal, on red marl soils above limestone scree, Jean François Ganevat had previously worked the plot. The two wine makers look after 90-year-old Chardonnay vines there. Grown using biodynamic methods, they harvest the grapes by hand before they are fermented in demi-muids (600-litre barrels) for about ten years. The wine is made without additives, without sulphur, and only using natural yeasts. It is matured on its lees for 24 months before being bottled without fining or filtration.
Phenomaynal is definitely well named given that it is infinitely delicious and elegant. Notes of green apple, nectarine and a strong minerality, reminiscent of wet stones, rise from the glass. An underlying tautness fills the palate before moving into a beautifully bitter finish. An enormous success!