Meursault Les Perrieres 2023 Vincent Girardin

Tasting Note

Initially, notes of lemon zest and white peach emerge, followed by hazelnut aromas and a chalky, subtly smoky finish derived from lees aging. As is often the case with Meursault from warm vintages, it feels rich and full-bodied on the palate, but the acidity cuts through the middle, leaving a salty rather than a smooth finish. The oak aroma isn't superimposed on the wine but blends naturally with it. While it can be enjoyed young, it's even better after several more years of bottle aging.

Grape Varieties

Meursault Les Perrieres is a single-varietal wine:

100% Chardonnay has a flavor profile that is nearly neutral, which is precisely why it conveys the characteristics of marl and limestone so clearly. In this wine, this variety contributes fruit aromas reminiscent of freshly picked orchard fruit and a full body. Les Perrières adds acidity and the stony grip.

Cellaring Potential

It is best enjoyed between 2027 and 2038. Acidity and the texture created by fine lees are what carry it through the years; there are no tannins that will soften with age. Decanting is optional, but allowing the wine to rest in a carafe for about 30 minutes will bring out the aromas more fully. Serving it at temperatures below 12°C will cause the hazelnut aroma to fade, so serve it at 12°C.

About Vincent Girardin

A wine domaine and négociant: Vincent Girardin sits in Meursault with 33 hectares of its own vines in the Côte de Beaune, plus grapes from a network of growers who farm to the same rules. No herbicides or insecticides, hand-harvesting, low yields. Vincent Girardin himself came from a Santenay winemaking family and started at 19 with two hectares inherited from his parents. Eric Germain arrived as winemaker in 2002 and pushed the style towards precision rather than richness. When the business was sold in 2012 to Jean-Pierre Nié, the vines stayed with the Girardin family, so Germain, now managing director, rebuilt the holdings plot by plot.  Today the range covers  Santenay up to Aloxe-Corton, including Corton-Charlemagne, Bâtard-Montrachet and Le Montrachet. Natural yeasts, French oak, new wood used sparingly.

Terroir & Climate

At Les Perrières, stone sits close under the vines. On the steep slope at the southern end of Meursault, located next to Genevrières, white marl soil mixed with limestone is found. Marl gives Meursault its opulent, hazelnut side. Limestone increases acidity, and Perrières, which possesses both of these elements, produces some of the tautest wines in this village. The slopes crossing Côte de Beaune face south at elevations ranging from 220 to 380 meters above sea level and experience a cool, continental climate.

Winemaking

Girardin ferments using only the yeast naturally present on the grapes; no cultured yeast is added. It is then aged in French oak barrels along with fine lees; throughout this process, the proportion of new oak used across the entire lineup is intentionally kept low. Contact with the lees gives Meursault its famous creamy flavor and body. Holding back new barrels stops it tasting of vanilla. The grapes are hand-harvested and sorted twice, once in the vineyard and once at the winery. The wine undergoes light clarification and filtration, and is bottled according to the lunar calendar.

Food Pairing

Since it has weight and acidity together, this wine calls for rich dishes with elements that can cut through its body:

• Turbot or sole in beurre blanc, the classic Meursault match
• Roast: Chicken with cream and tarragon sauce
• Risotto: Served with cep mushrooms, which bring out the wine's hazelnut notes
• Aged Comté: A savoury cheese that pairs well with the slightly bitter notes derived from limestone

Avoid dishes with strong tomato flavors, as the acidity may clash.