Domaine Pierre-Vincent Girardin 'Vigne Blanche' Chassagne-Montrachet 1er Cru 2020

Domaine Pierre-Vincent Girardin is one of Burgundy’s rising stars, known for producing high-quality wines that reflect the purity of their terroir. The Domaine Pierre-Vincent Girardin 'Vigne Blanche' Chassagne-Montrachet 1er Cru 2020 comes from the prestigious Chassagne-Montrachet appellation, renowned for its exceptional white wines. Sourced from the Premier Cru vineyard "Vigne Blanche," this wine showcases the classic richness and complexity of Chardonnay from this prized terroir. The 2020 vintage, with its warm and balanced growing season, produced wines of exceptional concentration, freshness, and elegance.

The vineyard’s limestone-rich soils, combined with Girardin’s careful use of oak aging, lend the wine its characteristic minerality and depth, while preserving the vibrancy of the fruit.

Appearance: Bright golden yellow with a brilliant sheen, reflecting its richness and youthful vibrancy.

Aroma: The nose is expressive and complex, with aromas of ripe pear, yellow apple, and white peach, interwoven with delicate floral notes of acacia and honeysuckle. Subtle hints of toasted almonds, vanilla, and a touch of flinty minerality add layers of complexity.

Taste: On the palate, this Premier Cru Chardonnay is full-bodied and refined, with flavours of ripe stone fruits, such as peach and apricot, balanced by citrus notes of lemon and a touch of orange zest. The oak influence is well-integrated, offering nuances of vanilla and toasted hazelnuts, while the wine’s vibrant acidity and chalky minerality provide structure and balance.

Finish: The finish is long and elegant, with lingering notes of ripe fruit, delicate spice, and a refreshing mineral edge, showcasing the wine’s finesse and aging potential.

Food pairing: This Chassagne-Montrachet pairs beautifully with roasted poultry, such as chicken or turkey, where the wine’s richness complements the savoury flavours of the dish. It also pairs excellently with seafood in creamy sauces, such as lobster or scallops, as the wine’s acidity cuts through the richness, while its fruit and mineral notes enhance the flavours of the dish.