White Burgundy Premier Cru
White premiers crus from Chablis, Meursault, Puligny-Montrachet, Chassagne-Montrachet, Saint-Aubin and Montagny.
What defines a white premier cru
A premier cru is a named climat classified within a village appellation, labelled with both names: Meursault 1er Cru Genevrières, Puligny-Montrachet 1er Cru Les Folatières, Chablis 1er Cru Montmains. For white Burgundy, this is the level at which a single site's character becomes clear, and where the difference between neighbouring vineyards is easiest to taste.
Where they come from
Chablis premiers crus, on Kimmeridgian limestone, are taut and saline. In the Côte de Beaune, Meursault's Charmes, Genevrières and Perrières are rich and textured; Puligny-Montrachet's Folatières, Champ Canet, Les Pucelles and Les Referts finer and more floral; Chassagne-Montrachet's Morgeot, La Maltroie, Les Caillerets and Les Chaumées broader. Saint-Aubin's premiers crus, in the hills behind Puligny and Chassagne, give chalky, tense whites at gentler prices. Further south, Montagny and Pernand-Vergelesses add their own.
How to choose and when to open
Choose a village for style, then compare climats from one grower: Pernot-Belicard in Puligny, Bruno Colin in Chassagne or Marc Colin in Saint-Aubin show how much the site changes the wine. Our cellar notes give 5 to 18 years for most white premiers crus. Serve between 12 and 14 °C, in a wide glass. These wines suit fish in sauce, scallops, lobster, poultry in cream and Comté.
The growers we hold
Billaud-Simon, Louis Michel and Jean-Paul et Benoît Droin in Chablis; Ballot-Millot, Fabien Coche and Henri Germain in Meursault; Pernot-Belicard and Marc Morey in Puligny; Bachelet-Ramonet, Fontaine-Gagnard and the Colin family in Chassagne; François Carillon and Françoise et Denis Clair in Saint-Aubin; Feuillat-Juillot in Montagny.