Au Pied du Mont Chauve : Saint-Aubin 1er cru "Le Charmois" 2021

Tasting Notes and Advice for the Saint-Aubin 1er Cru "Le Charmois" 2021 by Au Pied du Mont Chauve

Tasting

Color

With its pale gold hue and crystal-clear highlights, this wine displays the luminous brilliance typical of white wines from high-altitude limestone terroirs.

Nose

The nose reveals fine aromatic complexity, combining notes of white and yellow fruits such as pear and apricot, with delicate floral nuances of acacia and white blossoms. The mineral dimension is expressed with precision through aromas of crushed stone and chalk, while subtle hints of hazelnut and toasted bread add extra depth.

Palate

On the palate, this Saint-Aubin 1er Cru charms with its finesse and elegance. The attack is fresh and immediate, followed by a generous, silky mid-palate where flavors of white-fleshed fruit and citrus unfold in harmony. Mineral tension structures the whole with precision, giving the wine fine definition. The long, savory finish lingers with a persistent limestone impression that underscores the authenticity of the terroir.

Food and wine pairings

This white Burgundy is an ideal match for premium grilled or poached fish, shellfish such as langoustines and scallops, as well as white-fish ceviches. It also pairs elegantly with poultry in a light sauce and soft washed-rind cheeses such as Brillat-Savarin.

Serving and cellaring

The Saint-Aubin 1er Cru "Le Charmois" 2021 is ideally enjoyed at a temperature between 12 and 14°C. It is recommended to open it one hour before serving to allow its aromas to fully express themselves. This wine can be enjoyed now and will continue to develop through at least 2029.

A finely chiseled, mineral Saint-Aubin Premier Cru, a faithful expression of the Côte de Beaune

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. The 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 in wine-growing Burgundy.

With a desire to create synergy between the land and the wines, Francine Picard cultivates her plots 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 vineyard covering 110 hectares farmed using “agro-ecology,” the chardonnay and pinot noir of Domaine Au Pied du Mont Chauve are recognized for their quality, precision and elegance.

Since May 2019, Antoine Lepetit de la Bigne, a specialist in biodynamic viticulture, has joined the Domaine’s team as Technical Director.

The vineyard

The Le Charmois climat is among the renowned parcels of Saint-Aubin, set on the slopes overlooking Chassagne-Montrachet. This southeast-facing hillside exposure encourages the gradual ripening of chardonnay while preserving natural acidity. The clay-limestone soils, rich in limestone and locally called “terres blanches” due to their pronounced chalky composition, give the wine its distinctive mineral signature. The altitude and slope impose a certain rigor on the vines, limiting vigor and encouraging aromatic concentration as well as a marked mineral expression.

The vintage

The 2021 vintage proved particularly demanding in Burgundy. Significant frosts between April 5 and 9 drastically reduced yields in the region. The cool, wet spring in April and May complicated vine growth, requiring constant vigilance. Fortunately, favorable conditions in June allowed for proper flowering, and the improvement in weather from mid-August, followed by a conducive September, enabled satisfactory grape ripening. Harvest began on September 20 under favorable weather conditions, allowing for rigorous selection and fruit picked at optimal ripeness.

Vinification and aging

The grapes are harvested by hand in small crates to preserve their integrity. After a gentle pneumatic pressing of whole bunches, the juice undergoes a 24-hour static settling in stainless-steel tanks. Alcoholic fermentation then takes place directly in barrels with indigenous yeasts, followed by partial malolactic fermentation. Aging lasts around 18 months, including 12 months in French oak barrels with 30% new oak and 70% barrels that have held one wine or more, completed by a period in stainless-steel tanks. The wine rests on fine lees during this maturation, bringing complexity and a silky texture.

Grape variety

Chardonnay (100%).