Brimming with intensity and minerality.
Production
The Garenne vineyard is quite high up the slope of Puligny with thin stony soil over limestone bedrock so the style is quite tight and mineral. A Garenne was a wooded area of an estate used for hunting. Grapes are hand-picked and sorted twice, once in the vineyard and then on a sorting table in the winery. Domaine Berthelemot is a relatively new (2006) domaine of 7.8 hectares with vineyards in some of the classic AOPs of the Côte de Beaune. Chardonnay grapes are very gently and slowly pressed and the juice goes straight into cask with neutral yeasts. A slow, cool fermentation is followed by lees bâtonnage until July and he has separate temperature controlled cellars for reds & whites. 25% of the oak for whites is new each year.
Domaine Berthelemot Puligny-Montrachet Premier Cru 2023 (6 bottles case)
Vivino ratings
Tasting notes
The wine is delicate with gentle floral notes on the nose, clean and very pure fruit on the palate and nice structure - the steely acidity having been softened by the malolactic fermentation.
Food match
Try decanting this to get the most from it, then serve it with a grand platter of grilled langoustines.
Info
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ABV
13%
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CASE/BOTTLE SIZE
6 x 75cl
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REGION/COUNTRY
BURGUNDY, FRANCE
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GRAPE
CHARDONNAY 100%
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FEATURES
VEGETARIAN, VEGAN, SUSTAINABLE
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CLOSURE
CORK
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WINEMAKER
MARC CUGNEY
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APPELLATION
PULIGNY-MONTRACHET
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
Berthelemot is a young domaine, created as recently as 2006, as a result of the merging of the mature holdings of the Jean Garaudet and Yves Darviot estates. As well as initial acquisitions in Beaune, Pommard, Monthélie and Meursault, in 2012, the estate purchased established plots in Puligny, Chassagne, and again in Meursault to meet the demand for its white wines.
The success of the domaine is down to the hard work and talent of its founder, Brigitte Berthelemot, together with her estate manager and winemaker, Marc Cugney. The vines are planted in limestone soils in very good sites at a density of around 10,000 per hectare, they are kept in top condition, and the team responds quickly to regular analyses of the soil and the vines in order to assess appropriate cultivation methods using the bare minimum of herbicides and phytosanitary treatments.
Although each harvest differs in regards to the degree of maturity and the levels of sugar, acidity and tannins within the grapes, the goal is always to produce the best wine possible reflecting the nature of the land and the characteristics of the year.
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