White Burgundy Wines
Every white Burgundy in our cellar, from Chablis in the north to the Mâconnais in the south. Chardonnay for almost all of them, with a handful of Aligoté.
What defines white Burgundy
White Burgundy is Chardonnay, with Aligoté as the region's second white grape. The same variety changes markedly from north to south. In Chablis, on Kimmeridgian limestone, it is taut and chalky. In the Côte de Beaune, around Meursault, Puligny-Montrachet and Chassagne-Montrachet, it gains depth and texture, often with barrel ageing. Further south, the Côte Chalonnaise and the Mâconnais give rounder, earlier wines from Montagny, Rully, Pouilly-Fuissé or Viré-Clessé.
Reading the label
Regional wines are labelled Bourgogne, Bourgogne Côte d'Or or Bourgogne Aligoté. Village wines name the commune. Premiers crus add a climat, such as Meursault Charmes or Chablis Montmains, and grands crus such as Montrachet, Bâtard-Montrachet, Corton-Charlemagne or the Chablis grands crus carry the vineyard name.
How long to keep
Our cellar notes give 2 to 6 years for most regional whites, 3 to 10 years for villages, 5 to 18 years for premiers crus and 10 to 25 years for grands crus. Serve between 12 and 14 °C; colder serving hides the texture that these wines are made for. They suit fish in sauce, shellfish, poultry and hard cheeses such as Comté.
The growers we hold
In Chablis: Billaud-Simon, Louis Michel, Jean-Paul et Benoît Droin and Moreau-Naudet. In the Côte de Beaune: Ballot-Millot, Pierre Morey, Dominique Lafon, Marc Morey, the Colin family, François Carillon and Pernot-Belicard. Further south: Feuillat-Juillot in Montagny and Clos des Rocs in Pouilly-Fuissé. Sylvain Pataille's Aligoté shows how seriously the grape can be taken.