Bourgogne Chardonnay
« Les Chazots »

The parcel

The Les Chazots plot is located in the commune of Pommard in the Burgundy AOC appellation area. It covers 48 ares 82 (about 1.2064 acres).
The soil is deep and slightly stony, consisting mainly of alluvia and flood silts from the Saône river
Rich with clay, it helps the vine to acclimate and grow without difficulties. Ground cover grows between the rows, with only the soil under the rows being ploughed.

Winemaking and breeding

Grapes are harvested by hand.
Then ageing takes place over 12 months in oak barrels, 2 to 4 years old.

Tasting

This "Les Chazots" white Burgundy reveals notes of hazelnut with accents of butter and spices, white flowers, apricots and peaches.
On the palate, it will surprise with its finesse. It is full-bodied, smooth, firm and persistent.

Food and wine pairings

Brochettes of langoustine tails, sea bass with fennel, crab cassolette, asparagus with warm butter, Brie de Meaux, Troyes andouillette, parsleyed ham.
Ideal serving temperature: 12°.

Bourgogne Pinot Noir
« Cuvée de l’Oncle Paul »

The parcel

I have dedicated this cuvée to my great-great uncle, Paul Girardin. He gave his portion of the domaine inheritance to my grand-mother (Mrs. Henri Lamarche), and thus kept the family vineyard undivided.

This Burgundy is a blend from three plots (Taupe – Maison-Dieu, En la Taupe and Croquamot).The vines are 30 – 45 years old, and the total surface area is 65 ares (about 1.6062 acres). To preserve diversity and mycorrhization, grass grows between the rows and ground cover under the rows.

Winemaking and breeding

Grapes are harvested by hand, sorted and completely destemmed.
Vinification takes 3 weeks, including 12 days for alcoholic fermentation. Then ageing takes place over 12 months in oak barrels, 2 to 4 years old.

Tasting

Notes of summer fruits (cherries, raspberries) and a floral accent (violets) are the mark of this deep ruby-garnet burgundy, which offers a generous mouthfeel with good depth and great intensity.

Food and wine pairings

Savouries: parsnip cream with cinnamon and pancetta, beetroot and scallop carpaccio with pistachio oil and vanilla oil, smoked duck and mango roll, tandoori-style roast supreme of guinea fowl with 3 cabbages, beef rib in a coffee and spice crust with sweet potato and chocolate mash.
Desserts: dark chocolate mousse with Espelette pepper, saffron and griottine syrup, or pears poached in Pinot Noir
Serve at about 16-18°.

Bourgogne Pinot Noir
« Les Maisons Dieu »

The parcel

A plot filled with history... and stories!
Historically, "Les Maisons Dieu" was a place where a religious order provided care for "pôvres et voyageurs" (the poor and travellers), in particular Santiago de Compostela pilgrims. But, in 1750, the vines were destroyed and the stones salvaged for the construction of the Hôtel Dieu in Beaune.

This plot also plays an important role in my family history. Until 1945 this location, together with Toppe-Maison-Dieu and En La Taupe, was a Pommard (3rd cuvée) appellation. My great-great-uncle, Paul Girardin, fought unsuccessfully for these plots to regain their appellation d’origine.
This plot is therefore located in the commune of Pommard; it covers 28 are 95 ca (about 0.7154 acres) and is 30 years old.

Winemaking and breeding

To promote biodiversity, grass grows between the rows and ground cover under the rows. Grapes are harvested by hand, sorted and destemmed.
Vinification takes 3 weeks, including 12 days for alcoholic fermentation, and is followed by ageing over 12 months in oak barrels, 2 to 4 years old.

Tasting

This Burgundy has all the qualities of a Pommard: deep colour, and intense notes of blackcurrants and cherries.
In the mouth, it distinguishes itself by its structure, both firm and velvety, and a finish embellished by lingering tannins.

Food and wine pairings

Quail with grapes, veal aoxa, Thai beef, stuffed cabbage, bluefin tuna steak, red mullet fillets with olive oil.
And it is delicious with cheeses such as Boursault, Beaufort and Chaume.
Serve between 16 and 18°.

Crémant de Bourgogne

Tasting

This is a blanc de noir (white wine produced from black grapes), produced with pinot noir grapes from two plots of vines 52 and 40 years old.
It is a wine full of audacity, freshness and superb vinosity; bright gold in colour, embellished by small fine bubbles forming a string of beads, and strong notes of summer fruits (strawberries, blackcurrants, raspberries).
This Crémant de Bourgogne has a long, persistent finish of aromatic stewed fruits.

Food and wine pairings

It complements and enhances a verrine of rabbit in aspic, braised oxtail, Bresse poulards, scallops or river fish.
With desserts, it will add a touch of finesse to a summer fruit sorbet or pineapple carpaccio.
And it is a perfect drink for a buffet.
Serve between 6 and 8° as an aperitif, and 6 – 9° with meals.