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BOURGOGNE

Total production area: 6441 ha

This fine Burgundy white is pale gold in colour and occasionally features silvery yellow reflections. The nose is marked by notes of hawthorn flower, liquorice, lemon and grapes, with warmer nuances of honeysuckle, pear, brioche, iodine, marzipan, nuts, peach and pineapple. On the palate, expect fleshy fruit, with a fresh, saline and lean finish featuring liquorice and exotic fruit aromas.

The freshness and fruity and accessible suppleness of a Bourgogne Blanc make it perfect for a buffet supper of chilled and savoury tapas, or a brunch with soft-boiled eggs and herbs, mushrooms stuffed with shrimps, fromage frais and chives, roasted fish, roasted vegetables with feta, spinach and ricotta ravioli, etc.
And of course this wine is the faithful companion of Burgundian dishes such as gougères (cheese choux pastries), snails and ham and parsley terrine.

SAINT-ROMAIN

Total white production area: 59.74 ha

This wine is a beautiful pale gold with green reflections. The nose offers the full range of lime blossom and white flowers, with some mineral notes. On the palate, a Saint-Romain offers good sensual minerality that softens with time to produce a pleasingly mellow mouthfeel.
Its minerality makes it a good companion for delicate pan-fried, or better still, steamed fish dishes. Poached eggs and omelettes, lightly cooked or marinated vegetables also go very well. Excellent with soft cheeses such as camembert, whose creamy texture is balanced by the slightly mineral acidity of this superb Saint-Romain wine.

MEURSAULT

Total production area: 277.63 ha

Meursault is a limpid and brilliant lightly accented gold-green, canary yellow or polished bronze-gold depending on its age. The nose evokes the scent of ripe bunches of grapes. When young, toasted almonds and hazelnuts compete with hawthorn, elderberries, bracken, lime blossom and verbena. The nose also features butter, honey, citrus fruits and flint. On the palate, a rich and opulent wine, with delicious and delightful hazelnut notes, achieving a superbly silky balance between unctuousness and freshness.
With a long and structured finish, a Meursault wine needs time to mature. It’s an excellent white for laying down.
Its aromatic power and exceptional balance between richness and acidity make this one of the great wines of Burgundy. It will go with almost any fine food without blushes. Finely textured fish and meats, grilled shellfish and shellfish in sauce all work well with the lively and supple balance of Meursault. Even blue cheeses and foie gras are an immediate and happy match.
There are several schools of thought on the etymology of Meursault without any clear winners, but according to one theory, its wines are so brilliant that they compete with the sun: “Meurs soleil!”

MEURSAULT BLAGNY

Total production area: 24.26 ha

Meursault Blagny is a limpid and brilliant lightly accented gold-green, canary yellow or polished bronze-gold depending on its age. The nose is rich with floral and spring scents.
A minerally and concentrated wine on the palate, with flint and citrus flavours. It offers a superbly silky balance between minerality and freshness. Refined and structured, a Meursault Blagny is suitable for drinking young but will also give pleasure after a few years of aging.
Its aromatic power and exceptional balance make it perfect for finely textured fish, and grilled shellfish or shellfish in sauce. And all kinds of cheeses will be friends with it forever!
Blagny is the name of a pretty and proud hamlet nestled at the top of the hill between Meursault and Puligny-Montrachet.

MEURSAULT CHARMES

Total production area: 31.12 ha

Meursault Charmes is a limpid and brilliant lightly accented gold-green, canary yellow or polished bronze-gold depending on its age. The nose is rich with dried fruits, apricots, yellow peaches, and floral and spring scents.
On the palate, a powerful and concentrated wine, with delicious and delightful hazelnut notes, achieving a superbly silky balance between unctuousness and freshness. With a long and structured finish, a Meursault Charmes wine needs time to mature. It’s an excellent white for laying down.
Its aromatic power and exceptional balance between richness and acidity make this one of the great wines of Burgundy. It will go with almost any fine food without blushes. Finely textured fish and meats, grilled shellfish and shellfish in sauce all work well with the lively and supple balance of Meursault Charmes. Even blue cheeses and foie gras are an immediate and happy match.
In Burgundy, the word “Charmes” means fallow land, in the sense of stubble fields where a few thickets of “charme” or hornbeam might grow, these small rustic trees with hard wood being perfect for heating.

MEURSAULT GENEVRIÈRES

Total production area: 16.48 ha

Meursault Genevrières is elegant and stylish, coming in a limpid and brilliant lightly accented gold-green, canary yellow or polished bronze-gold depending on its age. The nose is rich with dried fruits, apricots, yellow peaches, and floral and spring scents.
On the palate, a powerful and concentrated wine, with delicious and delightful hazelnut notes, achieving a superbly silky balance between unctuousness and freshness. With a long and structured finish, a Meursault Perrières wine needs time to mature as it develops with age.
Its aromatic power and exceptional balance between richness and acidity make this one of the great wines of Burgundy. It will go with almost any fine food without blushes. Finely textured fish and meats, grilled shellfish and shellfish in sauce all work well with the lively and supple balance of Meursault Perrières. Even blue cheeses and foie gras are an immediate and happy match.
Genevrières: this name refers to the juniper shrubs that used to grow abundantly at the top of Burgundian hills.

MEURSAULT PERRIÈRES

Total production area: 13.71 ha

Meursault Perrières is a limpid and brilliant lightly accented gold-green, canary yellow or polished bronze-gold depending on its age. The nose is rich with dried fruits, apricots, yellow peaches, and floral and spring scents.
On the palate, a powerful and concentrated wine, with delicious and delightful hazelnut notes, achieving a superbly silky balance between unctuousness and freshness. With a long and structured finish, a Meursault Perrières wine needs time to mature as it develops with age.
Its aromatic power and exceptional balance between richness and acidity make this one of the great wines of Burgundy. It will go with almost any fine food without blushes. Finely textured fish and meats, grilled shellfish and shellfish in sauce all work well with the lively and supple balance of Meursault Perrières. Even blue cheeses and foie gras are an immediate and happy match.
In Burgundy, the word “Perrières” means both stony land and a site where stones were quarried to build villages.

CORTON CHARLEMAGNE

Total production area: 52 ha

In 775 Emperor Charlemagne donated this vineyard to a Catholic institution in Saulieu, which kept it for the next 1000 years!
Perched on a hill, it’s the only grand cru that receives sunlight from morning to night.
From Ladoix-Serrigny in the east, to Aloxe-Corton in the south, and extending to Pernand-Vergelesses in the west, Corton Charlemagne spreads over 52 hectares.
Laurent Ponsot SAS sources its grapes from these three villages via six different producers, making a wine representative of the appellation whose richness is derived from its diversity.
The wines are finely chiselled, precise, and rich with the scent of flowers and minerals. Match with fish, shellfish or a cheese platter to perfectly showcase their qualities.

BÂTARD MONTRACHET

Total production area: 11.13 ha

This wine features shades ranging from topaz to emerald. The bouquet evokes fresh bread and honey.
On the palate, Bâtard Montrachet offers a wonderfully balanced combination of dried fruits, spices and honey.
From its stunning smoothness, soft mouthfeel and depth, this gracious wine has everything it takes to delight the most discerning of palates.
With its aromatic strength and smooth, refined texture, Bâtard Montrachet is the perfect companion for high-quality shellfish as well as refined white fish whose subtle flavour will be delicately matched by this rare wine.

History (or legend?) has it that during the Crusades the Lord of Montrachet, his son having left for the Holy Land, killed time by visiting the local maidens at “Clos des Pucelles”. A child was born a few months later. The all-powerful Duke of Burgundy decreed that the Lord would be named Montrachet the Elder, his son on the Crusades would be known as Chevalier Montrachet, and the last born was titled Bâtard (or bastard) Montrachet. When news broke that the Lord’s oldest son had died in the Holy Land, the second son was acclaimed to the sound of “Welcome Bâtard Montrachet!”. To complete the story, rumour has it that the Lord, irritated by the tears of his young son, regularly shouted in Burgundian dialect “a crio (he’s screeching), the Bâtard”. When the Château was destroyed, in memory of the escapades of its illustrious occupant, the vines were given the various names that have now come to symbolise the very best of the great white wines of Burgundy (extract from Encyclopédie des Vins de France published by EDITA).

MONTRACHET

Total production area: 7.8 ha

The wines have a golden colour with glints of emerald that yellows with age; the Montrachet bouquet suggests warm croissants and butter, bracken, dried fruit, spices and honey. The wine’s body and bouquet become one, as their structure and harmony blend in perfect unity.
Smooth, firm, dry and soft on the palate, with deep, mouth-filling aromas, this wine has all the graces combined with a firm character.
The power and aromatic persistence of these majestic wines require noble, sophisticated dishes with complex textures. In short, fine cuisine: foie gras, naturally, but also caviar. Lobster, crayfish or large wild prawns, with powerful flavours, firm or even crunchy to the bite, make a fitting tribute to the Montrachet appellation.
Montrachet means “bald hill”. In old French, rachet is the root of “rasé” meaning treeless when talking of a hill.