Pierre Girardin : Le Chataignier Savagnin 2024

Characteristics and tasting tips for the Le Chataignier Savagnin 2024 cuvée by Pierre Girardin

Tasting

Appearance
This dry white wine shows a pale colour.

Nose
Highly expressive, the bouquet reveals aromas of candied pear and fresh walnut, underscored by notes of white pepper. A touch of exotic fruit and a subtle smoky nuance enrich this aromatic palette.

Palate
The palate offers a generous texture and lovely energy. It is underpinned by a pronounced mineral tension, stretching into a persistently long finish.

Food and wine pairing

This cuvée pairs perfectly with scallops seasoned with Timut pepper and served with a seaweed emulsion. More generally, it is a wonderful match for delicate seafood, creamy mushroom dishes or soft-rind cheeses.

Serving and cellaring

We recommend serving this wine at a temperature between 11 and 12°C, decanting for about 45 minutes when young.

The precision and minerality of a Vin de France from Domaine Pierre Girardin

The estate

Founded in 2016, Domaine Pierre Girardin embodies the renewal of a long winemaking lineage. At the helm of the estate, Pierre-Vincent Girardin, a thirteenth-generation winemaker, combines his Burgundian family heritage with a very contemporary approach. The vineyard covers 13 hectares in the Côte de Beaune and has expanded with 6 hectares in the Jura. The current owner stands out for his commitment to crafting precise wines with a strong sense of identity, combining environmentally respectful practices with refined winemaking techniques, making his estate an essential reference.

The vineyard

Although classified as Vin de France, this wine comes from a single plot in Vincelles, in the southern Revermont of the Jura. The vines, grown from old massal selections, are planted on a south-west-facing slope. The soil is composed of Bathonian limestone at the surface and grey marls at depth. The vineyard is farmed organically or in conversion, with cover crops and hand-harvested grapes.

Winemaking and ageing

The grapes are vinified in Burgundy. Fermentation starts naturally thanks to indigenous yeasts. The wine then benefits from extended ageing on its lees in 456-litre demi-muids. Crafted in a topped-up (ouillé) style to preserve aromatic freshness, the cuvée is bottled without fining or filtration.

Grape variety

100% Savagnin