From: Côte d’Or, Burgundy, France
Varietal: Chardonnay
This wine, about.
100% Chardonnay comes from 80% Meursault and 20% Volnay. All organically farmed, these 45+-year-old vines come from the lieux-dits of Les Magny, Les Herbeux, and Monpoulain. The wine is fermented and aged in 456L barrels (30% new) for nine months, then five months in stainless steel before bottling.
Taste: As a self-professed lover of Burgundy, I confess it’s not a road I’d wish upon many. The highs are wondrously profound, but the lows can be many, and often. Those lows seem to hit especially hard when the prices and availability are what they’ve become over the last fifteen or so years (and yes, I do know how much less they were before that). With most of my grumbling out of the way (who are we kidding? You know I and every other lover of fine wine could keep going if I or we weren’t on a deadline), it is still an amazing “stop-me-in-the-tracks” moment when I find a producer and wine like this. I was wowed by the first whiff when I put my nose into the glass, and I hope you will be, too. I have nothing to add to the tasting quotes below regarding descriptor notes on this wine. They capture its essence perfectly. My two cents, for what it’s worth, is to simply underscore and point out that their use of words and phrases like “exceptional,” “invigorating,” “amazing energy and density,” “perfect balance of traditional and modern,” and “silky sea spray minerality” is not an overstatement of opinion, and should be read as such. I hope their words add to your experience of this exceptional Bourgogne Blanc, but the real joy here will occur once it’s in your glass and on your lips. - Erin Lyman, Champion Wine Cellars
“Pierre Girardin is a wunderkind that has been topping off barrels in Burgundy since the tender age of 5 years old. Don’t let the total years of life fool you as the 26-year-old finds a perfect balance of traditional and modern. This consist of 80% Meursault and 20% Volnay from the three lieu-dits: “Magny”, “Les Herbeuax”, “Monpoulain”. Spicy apple, Asian pear, lemon/lime, thyme, tarragon, orange zest, cream of tartar, and mineral rich acidity.”
“This exceptional Bourgogne Blanc unwinds with white peach, crisp limestone and wild flowers. Amazing energy and density to its citrus flavors, finishing with a delicate and silky sea spray minerality.”
“From two plots in Meursault and Volnay, this exceptional Bourgogne Blanc shines with white peach, wet limestone and wild flowers. Amazing energy and density complement these citrus flavors, finishing with a clean saline minerality.”
“Pierre Girardin Bourgogne Chardonnay Éclat de Calcaire unveils itself with a discreet presence and a velvety touch that gently caresses the palate. Olfactorily, it unfurls a spectrum of scents highlighted by crisp apples and succulent pears, interwoven with delicate hints of citrus. On the palate, its enveloping texture and well-balanced acidity lead to a pristine and invigorating finish.”
Pairing: There’s an almost Puligny-esque quality to this delicious Bourgogne Blanc, and that makes me crave the taste of fresh Dungeness crab, spot prawns, tempura shrimp and vegetables, scallops, cockles, flounder in herb-butter, squash blossoms, corn— you could do a night of seared scallops with corn and fresh pasta, or pasta with lemon, herbs, and ricotta, or, something that combines citrus with white fish, scallops and another hearty, flavorful base with a touch of sweetness (you could even get away with fresh fish tacos and mango salsa, just saying)— in this case, it’s squash! Please check out and try the recipe below, or use it as inspiration for the meal you choose to pair. - Erin Lyman, Champion Wine Cellars
Fluke in Lemon Brodetto With Scallops and Squash
By Sam Sifton
About. We thank the fine folks at Skurnik Wines & Spirits for the following information!
“Expressing terroir is not easy, but producers like Roulot really excel in bringing out the individual character of the village terroirs – showing how different they are – and what they can offer in terms of enjoyment and pairing with food. To find a 21-year-old vigneron with the same ambitions – and the talent to match – is rare indeed.” —Steen Öhmann, Winehog
Pierre-Vincent Girardin is the 13th generation of his family to make wine in Burgundy. From a very young age, he grew up learning in the cellar of his father, Vincent Girardin. When the elder Girardin sold his domaine in 2011, he kept 4.5 hectares of his best sites to pass on to his son one day. In 2017, Pierre-Vincent made his first vintage and announced himself as a rising talent in Burgundy. His father’s extensive contacts in Burgundy allowed Pierre-Vincent to supplement his domaine vineyards through long-term contracts with top growers who hold his meticulous viticultural philosophy.
Together, Domaine Pierre Girardin wines represent a portfolio of terroir rarely seen under one roof, including such rare sites as village-level Puligny Folatières (Lalou Bize-Leroy bottles the only other parcel from this section of Folatières), Volnay Clos des Chênes, Pommard Epenots, Corton-Charlemagne, and even Montrachet itself.
To make white wines with the purity, cut, and precision he desires, Pierre-Vincent commissioned custom 456L barrels from Francois Frères to reduce the new wood influence. For the reds, they are all made with an eye towards elegance and silkiness, highlighting the extraordinary terroir Pierre is working with. This means a long and gentle press followed by little to no pigeage (punching down) and bottling unfined and unfiltered. Over the years, Skurnik has worked with some of the top talents in Burgundy; it is rare for a producer’s first vintage to arrive with such a clear and definitive voice. Pierre explains that he was learning from and helping his father in the cellar from the time he could walk. His best memories of childhood include chasing the tractor through the vineyards and being near the barrels as his father worked. Simply put, Burgundy is in his blood.
