Pierre Girardin 'Eclat de Calcaire' Mersault 2020

Pierre Girardin, a rising star in Burgundy, hails from a lineage of esteemed winemakers. At a young age, he established his own domaine, focusing on expressing the purity and complexity of Burgundy's terroirs through meticulous viticulture and winemaking practices. The 'Éclat de Calcaire' Meursault 2020 is a testament to his dedication to crafting wines that reflect their origin.

Sourced from vineyards in Meursault, the 'Éclat de Calcaire' (meaning 'burst of limestone') emphasizes the region's calcareous soils, which impart a distinctive minerality to the wine. The 2020 vintage benefited from a warm growing season, resulting in ripe fruit while maintaining balanced acidity. The wine was aged in French oak barrels, a portion of which were new, adding complexity without overshadowing the fruit character.

Appearance: Pale golden yellow with silver reflections, exhibiting brilliant clarity. The wine displays moderate viscosity, with slender, slow-forming legs that gracefully descend the glass. Its movement is fluid, reflecting a youthful vibrancy.

Aroma: An inviting bouquet with aromas of ripe white peach, yellow tropical fruit, and mango, accompanied by delicate white flowers and a hint of citrus zest. Subtle savoury oak notes emerge, interwoven with a touch of honey and crushed limestone.

Taste: Juicy white stone fruit flavours dominate the palate, supported by fresh acidity. Layers of ripe pear, lemon curd, and a hint of nougat develop, complemented by a mineral, salty character that adds depth. A touch of lime and toasted hazelnut lingers on the mid-palate, enhancing the wine's elegance.

Finish: Long and precise, with a vibrant mineral backbone that gives it remarkable tension. Lingering citrus notes and a refined saline touch add to its complexity, leaving a lasting impression of both richness and finesse. The acidity remains bright, ensuring great ageing potential.

Food Pairing: This Meursault pairs beautifully with rich seafood dishes such as lobster thermidor, seared scallops, or creamy crab risotto. It also complements roasted poultry, especially when accompanied by buttery sauces, and soft cheeses like Brie or Camembert. The wine's depth and freshness make it an excellent match for refined, flavourful cuisine.