Goisot, Exogyra Virgula 2018

Pale lemon hue

Crisp and refreshing but with incredible depth offering layers of citrus, toast, and lemongrass

Flinty, mineral, savoury seaside aromas

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Wine & Food Matching

About the Producer

Tucked away in a small village just south of Chablis, Domaine Goisot are producing unbelievable wines

Family estate since the 14th Century. The wines are made only from their own grapes cultivated on the estate and are vinified and matured in their cellar which dates back to the 11th Century.


The family believe in the primacy of terroir and harvesting as late as possible to maximise the potential of the grapes and to give the best expression of terroir.


J-Hugues started working on the wines at the age of sixteen and has been described as the ‘Pope of Saint Bris’. The estate has worked in organic viticulture since 1993.

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  • Grapes

    100% Sauvignon Blanc ​


    This is unlike any Sauvignon Blanc you've ever tasted. Nothing like the pungent Sauvignon Blanc you find in New Zealand, and not quite a Sancerre either. It's from Burgundy which is famous for Chardonnay.  


    Thus it's treated differently here and with a long natural fermentation, followed by a malolactic fermentation (very unusual for Sauvigno Blanc) and no filtration it takes on a completely different character.

  • Region


    Saint-Bris, France

    The estate is based in the Auxerre area near Chablis; specifically the vineyards of


    Akin to Chablis, but even richer in Kimmeridgian limestone and chalk.


    The name ‘Exogyra Virgula’ is areference to the comma shaped, fossilised oyster shells that make up so much of the soil.

  • Viticulture

    The Goisot estate is worked Biodynamically and is certified by Demeter.


    For the last few years they have decided to increase their plantation density in order to decrease the vigourisity of the vines and to promote the competition between the plants.


    Yields are kept low. They use only homeopathic, natural treatments in the vineyard.


    50% of the vines are 10-15 years old, 50% are 15-40 years old;

    all on north facing slopes.

  • Vinification

    • Harvested end of September, early October.

    • Fully destemmed before a slow and gentle pneumatic pressing.

    • Stainless steel vats

    • Wild yeasts

    • The fermentation is long with a temperature of 25° for the first part to preserve the expression of the


    • Malolactic fermentation

    • Wine is matured in stainless steel on its fine lees.

    • Minimal fining and/or filtration – only when required.

  • Wine Spec

    Vintage: 2018

    Alcohol: 12.5%

    Name of Producer:

    Domaine Goisot

    Name of Wine:

    Saint Bris “Exogyra Virgula”


    Saint-Bris, Burgundy, France





Cheese Selection

Wine & Food Matching Ideas

Fresh Seafood



Seared Scallops

Goats Cheese

Cheese Soufflé

Seared Scallops

Recipe to try

Seared Scallops with Pea Purée

There are a plethora of recipes for this particular dish so a simple google search should suffice to land on your favourite version. The requirement is for the scallops to be seared to perfection creating that delicate crisp layer. Below is a link to a step by step guide to achieve that.


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