# Beaune Clos Saint-Landry Premier Cru Monopole (2019)

- **Producer:** Bouchard Père & Fils
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €157
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–14 °C
- **Aromas & flavours:** pear, grapefruit, lemon, apple, peach, cloves, cream, vanilla, butter, biscuit, honey, orange marmalade, almond

## About this wine

The Beaune Clos Saint-Landry Premier Cru Monopole 2019 is a white Burgundy from Bouchard Père & Fils. Its uniqueness stems from being a Monopole, exclusively owned by the producer, and its historical significance as potentially the site of Burgundy's oldest Chardonnay plantings. The vineyard, located in Beaune on the Côte de Beaune, features clayey, sandy limestone soil with a marl subsoil, benefiting from a southeast exposure. Bouchard Père & Fils, established in 1731, is a historic wine estate dedicated to showcasing Burgundy's diverse terroirs. The 2019 vintage was characterized by a warm season, with hydric stress and millerandage contributing to the wine's balanced acidity.

## Interesting facts

- Clos Saint-Landry is a Monopole, solely owned by Bouchard Père & Fils.
- This plot is thought to hold the oldest Chardonnay vines in Beaune.
- The vineyard's name has historical roots, once known as Tiélandry.
- Bouchard Père & Fils has owned this plot since 1791.

## Food pairing

The wine's crisp acidity cuts through the richness of creamy sauces and fattier proteins, while its subtle complexity complements delicate seafood and poultry. The saline finish can enhance the natural sweetness of shellfish.

## Wine making process

The winemaking process for this Beaune Premier Cru begins with hand-harvested grapes, carefully sorted to ensure quality. Fermentation starts in temperature-controlled stainless steel vats and concludes in French oak barrels. The wine then undergoes an aging period of 12 to 14 months in French oak, with a limited proportion of new oak (20-25%), and the remainder in used barrels. After racking, it rests for 6 to 8 months in wooden tuns with fine lees. This approach aims to preserve the wine's freshness and purity while allowing for the development of complexity.