Vincent Girardin - Batard-Montrachet Grand Cru 2021
The history of Maison Vincent Girardin is relatively recent. In 1980, at the age of 19, Vincent Girardin, the son of a family of winegrowers based in Santenay since the 17th century, decided to strike out on his own and began producing wine from five acres of vines that he had inherited from his parents. From his earliest youth, Vincent had a passion for working with vines and great respect for the potential that they represent, and his ambition was to produce his own wine. The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune. To cope with the growing demand for his wines, he developed an approach that was new in Burgundy: he purchased grapes from producers who shared the same philosophy and the same high standards. In 2012, Vincent Girardin sold his operation to a long-standing partner of the Maison. Jean-Pierre Nié, President of the Compagnie des Vins d’Autrefois in Beaune, naturally decided to continue with the small team of nine people that had been faithful to the Maison for many years. Today, Eric Germain continues to uphold the style of the wines, and Marco Caschera markets them all over the world.
The vines used to produce Batard-Montrachet Grand Cru are located in the municipality of Chassagne-Montrachet and Puligny-Montrachet. Exposure South, Southwest, an axis towards the East and South. An orientation of the most solar. Type Soil : Comes from the lands of the Jurassique (175 million years), thicker and more clay limestone brown soils (up to 50% clay). The slopes are low and this vineyard is located between 240 meters and 250 meters above above sea level. Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).
The grapes are put in French oak barrels of 228 liters (15 % to 20% of new barrels) in which the alcoholic and malolactic fermentations in yeasts and native bacteria will take place. Breeding will be long on fine lees for 18 months. Without stirring. One month before bottling, the wine from different barrels is placed in a stainless steel tank for blending. Then follows a light bonding and light filtration before bottling. Bottling is done according to the lunar calendar.
Wine with power and very complex aromatic persistence which expresses itself in time with notes of butter and hot croissant, fern, dried fruits, spices and honey.
Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 12 °C
Producer: Domaine Vincent Girardin
Appellation: Batard-Montrachet Grand Cru
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