Vincent Girardin : Chassagne-Montrachet 1er cru "Le Cailleret" 2022

Characteristics and Tasting Recommendations for the Chassagne-Montrachet Premier Cru "Le Cailleret" 2022 by Vincent Girardin

Tasting

Nose
The bouquet reveals an aromatic palette of remarkable purity, dominated by intense mineral notes of silica, enhanced by citrus fragrances, especially fresh lemon.

Palate
On the palate, this wine delights with its remarkable liveliness and balanced structure. The finish stands out for its exceptional length, attesting to the complexity and distinctive character of this cuvée.

Food and Wine Pairings

This white Burgundy wine pairs perfectly with grilled fish, salmon, or trout. It also elegantly complements seafood and crustaceans. Avoid overly creamy sauces or dishes that are too rich, as they would mask its mineral finesse.

Serving and Cellaring

For optimal tasting, serve at 12°C.

A Burgundy Premier Cru White that captivates with freshness and precision

The Estate

Created in 1980 by Vincent Girardin at just 19 years old on 2 family-owned hectares in Santenay, this Burgundian estate now covers 22 hectares in the Côte de Beaune. It was purchased in 2012 by a long-standing partner, La Compagnie des Vins d'Autrefois of Jean-Pierre Nié, for its négociant operations, yet the Vincent Girardin estate has remained under the direction of Éric Germain since 2000. The vineyards extend across prestigious Burgundy appellations including Puligny-Montrachet, Meursault, and several Grands Crus, combining sustainable viticulture with rigorous selection.

The Vineyard

The "Le Cailleret" climat is located in Chassagne-Montrachet, to the south of the village, above the "Les Champs Gains" plot. Exposed to the east to preserve optimal acidity, the 70-year-old vines thrive on particularly stony clay-limestone soils, notably composed of Bathonian limestone. This exceptional terroir, marked by ancient marble quarries and a rocky outcrop, offers ideal conditions for the expression of Chardonnay.

Winemaking and Aging

Hand harvesting is followed by rigorous sorting in the vineyard and then in the cellar. After slow pneumatic pressing, alcoholic and malolactic fermentations take place in 228-liter French oak barrels, 15% of which are new oak, using indigenous yeasts and bacteria. The wine undergoes 18 months of aging on fine lees without bâtonnage, followed by a Blend in a stainless steel tank one month before bottling according to the lunar calendar.

Grape Variety

100% Chardonnay.