Montrachet 2024 Vincent Girardin

Tasting Note

The aroma is dominated by notes of crushed hazelnuts and white peach, with a fresh, chalky undertone and a barely perceptible salty nuance. This Chardonnay is more reminiscent of Puligny than Meursault: it is firm, majestic, and concentrated. On the palate, aromas of lemon oil and garden flowers unfold, and the flavor opens up in the mid-palate without losing its tension. The finish is long, with a stony texture and a cool sensation. The wine is still young and makes a rather reserved impression. It is recommended to age it for several years. Serve at a temperature of about 12–14 °C in a glass suitable for Burgundy wines, taking care not to chill the wine excessively.

Grape Varieties

“Le Montrachet” is a single-varietal wine. It is made from 100% Chardonnay, On the limestone-marl slope stretching between Puligny-Montrachet and Chassagne-Montrachet, this variety achieves what no other white grape variety can: from the very first sip, you experience both richness and sharpness. The specific flavor of Chardonnay highlights the individuality of this region. This is the essence of Montrachet.

Cellaring Potential

Recommended for drinking between 2029 and 2055. At this point, this Montrachet is still firmly “closed,” and it would be a shame to open a bottle too soon. The acidity and extract are pronounced enough to withstand long-term aging, and Grand Cru white Burgundy wines typically reveal their true value after 10 years. Store the bottle horizontally at a constant temperature of 12–14 °C.

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.