Au Pied du Mont Chauve : Chassagne-Montrachet 1er cru "Les Caillerets" 2023

Characteristics and tasting notes of the Chassagne-Montrachet 1er cru "Les Caillerets" 2023 from Au Pied du Mont Chauve

Tasting

Nose
The aromatic bouquet reveals itself as enticing and floral, unveiling scents of hawthorn, almond paste and hazelnut, all underlined by a delicate mineral touch.

Palate
The palate offers a beautiful balance between vibrant freshness and pronounced minerality. Buttery and honeyed notes from the ageing enrich a structure of crystalline density. The finish lingers at length on aromas of fresh apricot and fresh almond.

Food and wine pairings

This wine pairs ideally with delicate fish, refined shellfish or fine charcuterie. It also accompanies wonderfully goat cheeses with complex flavours as well as dishes with a lightly creamy or buttery sauce.

Serving and ageing

To fully appreciate the Chassagne-Montrachet 1er cru "Les Caillerets" 2023, it is recommended to serve it at a temperature between 12 and 14°C. This wine can be enjoyed now but will continue to evolve favourably in the cellar until around 2033.

The pure expression of the limestone terroir of Chassagne-Montrachet

The estate

Founded in the late 2000s by Francine Picard, the Au Pied du Mont Chauve estate stands out at the heart of Burgundy, in the renowned Côte de Beaune. Led by Francine Picard, supported by technical director Antoine Le Petit de la Bigne, the property oversees a 35-hectare vineyard cultivated using biodynamic methods. The estate distinguishes itself through a meticulous and environmentally respectful approach, offering a precise parcel-by-parcel selection that highlights the geological richness of its terroirs without any purchase of outside grapes.

The vineyard

The "Les Caillerets" Climat is one of the prestigious Premiers Crus of the Chassagne-Montrachet appellation. Located south of the village, on a hillside, this 0.10-hectare vineyard planted in the early 1990s benefits from a south-southeast exposure. The vines rest on a subsoil composed of hard, white and very stony rock.

Vinification and ageing

The harvest is carried out manually, followed by rigorous selective sorting to retain only the finest bunches. Pressing then settling in stainless steel tanks. Alcoholic fermentation in barrels followed by 18 months of ageing on lees (2/3 in amphora and 1/3 in new oak barrel).

Grape variety

100% chardonnay.