Au Pied du Mont Chauve : Saint-Aubin 1er cru "Le Charmois" 2020

Characteristics and tasting advice for the Saint-Aubin 1er cru "Le Charmois" 2020 from Au Pied du Mont Chauve

Tasting

Color

A pale lemon-yellow hue accented by green highlights, reflecting the wine’s youth and the preservation of its freshness.

Nose

The aromatic bouquet reveals itself to be complex and elegant. Notes of lemon and citrus zest dominate the nose, accompanied by floral nuances of white flowers. Hints of green almond and white almond paste add subtle complexity, while secondary aromas of beeswax and honey gradually emerge with aeration.

Palate

The palate expresses pronounced minerality supported by bright acidity, bringing tension and freshness to the tasting. The structure is at once mineral, rounded and balanced, with flavors of green apple, pear and citrus fruit. The texture remains elegant and medium-bodied. The finish stands out for a delicate touch of grapefruit and a characteristic chalky sensation that extends the expression of the limestone terroir.

Food and wine pairings

This gastronomic wine pairs perfectly with seafood and shellfish such as oysters, scallops or langoustines. It also complements firm-fleshed fish such as turbot, sole or halibut with elegance, particularly when prepared simply. Poached or roasted white poultry with aromatic herbs is also an excellent choice. For cheese, opt for aged hard cheeses such as Comté or Gruyère, as well as fresh goat cheeses.

Serving and cellaring

The Saint-Aubin 1er cru "Le Charmois" 2020 is best enjoyed at a temperature of 10 to 12°C. This wine can be enjoyed now but has cellaring potential through around 2032, allowing its aromatic complexity and mineral character to develop.

A Saint-Aubin Premier Cru of remarkable purity

The estate

Daughter of one of Burgundy’s greatest winegrowing families, Francine Picard took over in the late 1990s the estate historically run by her father. Domaine Au Pied du Mont Chauve spans the communes of Chassagne-Montrachet, Puligny-Montrachet and Saint-Aubin, at the heart of some of the finest climats and terroirs of winegrowing Burgundy.

With a desire to create synergy between the land and the wines, Francine Picard farms her parcels in accordance with biodynamic principles and applies herself with passion and extreme attention to producing wines that reflect the identity of their terroir.

From a 110-hectare vineyard worked using “agro-ecology”, the Chardonnay and Pinot Noir of Domaine Au Pied du Mont Chauve are renowned for their quality, precision and elegance.

Since May 2019, Antoine Lepetit de la Bigne, a specialist in biodynamic viticulture, has joined the team of this illustrious Burgundian estate as Technical Director. 

The vineyard

The Saint-Aubin Premier Cru "Le Charmois" comes from an east-facing parcel located immediately next to the Premier Crus of Chassagne-Montrachet. This exposure provides extended sunshine, allowing optimal ripening of the Chardonnay. The terroir is composed of stony limestone soils with significant calcareous colluvium deposits, giving the wine its distinctive mineral character. The vines, with an average age approaching fifty years, are farmed under a rigorous biodynamic regime that includes the application of energized preparations, as well as decoctions of horsetail, nettle and silica.

The vintage

The 2020 vintage in Burgundy was marked by early vine development and contrasting weather conditions. A Scandinavian anticyclone in March kept the vines healthy, followed by a sunny, mild April that exceeded seasonal norms by 3.5°C, triggering early budbreak. May and June were warm and dry, with rapid flowering beginning around May 20. Summer brought a few welcome storms in July and August, along with a period of moderate heat between August 6 and 15, tempered by cool nights. This combination helped preserve the whites’ exceptional freshness. The early harvest, beginning on August 18, required great precision in choosing picking dates.

Winemaking and aging

The grapes for the Saint-Aubin 1er cru "Le Charmois" 2020 are hand-harvested into small crates and carefully sorted. Whole clusters are gently pressed in pneumatic presses without prior crushing. After overnight settling in a stainless-steel tank, the clear musts are transferred directly to barrels for alcoholic fermentation. Aging takes place for eighteen months on lees, including ten months in oak barrels with a moderate proportion of new oak, with the remainder in larger vessels. The lees are not stirred, thus preserving the wine’s natural freshness.

Grape variety

100% Chardonnay