Montrachet 2022 Vincent Girardin

Tasting Note

Aromas of lemon cream and white peach unfold first, followed by deeper notes: crushed oyster shells, hazelnuts, and a subtle hint of toasted brioche. The palate is expansive, with a hint of saltiness, and an almost mineral-like acidity that lends the wine structure and leads into a long, chalky finish. It possesses the concentration characteristic of a Grand Cru, yet without any heaviness. The wine is still young and well-balanced. It is recommended to age it in the cellar or, if opening it young, to let it breathe in a decanter for about an hour.

Grape Varieties

Montrachet is made from 100% Chardonnay, and it is on this ancient limestone soil that this grape variety reveals its true value. The “Les Montrachet” climat is located between Puligny and Chassagne, and this wine combines the characteristics of both regions. It features the tension of Puligny-Montrachet with its floral freshness, and the fullness of Chassagne with its fruity notes reminiscent of orchard fruits. Vincent Girardin strives to let the fruit speak for itself. Nothing more is needed here.

Cellaring Potential

This wine is best enjoyed between 2028 and 2050. The 2022 vintage possesses the acidity, concentration, and depth imparted by the lees that allow for long-term aging; however, it will require at least 5 years of aging to reveal its true potential. Store in a dark place at a temperature of 12–14 °C, keeping the bottle horizontal. The notes of hazelnut and honey are expected to become even more pronounced after 2035.

The Producer

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

Le Montrachet is located on the southeastern slope between Puligny-Montrachet and Chassagne-Montrachet; the 7.99-hectare plot is divided among around 20 owners. The plot is situated in the middle of the slope, enjoys optimal sun exposure, and its soil consists of limestone and marl. It is this limestone that gives the Chardonnay from this area its structure, as well as a salty flavor and a chalky note in the finish. The marl adds body to the wine. Furthermore, although this plot is exposed to the sun from early morninge while benefiting from the southeast-facing aspect. to evening, it does not overheat, allowing the grapes to ripen fully without losing their acidity. It is this combination that makes Montrachet what it is.

Winemaking

The grapes are harvested by hand, followed by two stages of sorting (in the vineyard and in the cellar), after which natural fermentation begins using the wild yeasts present on the grape skins. Aging takes place on fine lees in French oak barrels; however, across our entire wine range, we deliberately limit the use of new barrels, and this trend is particularly noticeable in our Grand Cru wines, where there is no need to mask the fruit flavors. The timing of racking and bottling is determined by the lunar calendar. Filtration is kept to a minimum. The wine that goes into the bottle comes from grapes picked directly from the slopes, with outside interference minimized as much as possible.

Food Pairing

To be honest, this wine is best enjoyed on its own. This is the generally accepted view of “Le Montrachet,” and it remains unchanged to this day. If you do wish to pair it with food, choose dishes with subtle flavors:

• Bresse chicken with a light creamy sauce
• Pan-seared turbot or sole with a “beurre blanc” sauce
• Simply prepared lobster
• Aged Comté cheese

Avoid spicy, smoked, or overly rich dishes. Serve the wine at a temperature of 12–14 °C. This temperature is low enough to preserve the wine’s structure and high enough to allow its aromas to unfold.