# Bourgogne Côte d'Or Blanc (2023)

- **Producer:** Domaine Bachelet-Monnot
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €48
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, orange, peach, apple, butter, toast, vanilla, nutmeg, hazelnut

## About this wine

Established in 2005 by brothers Marc and Alexandre Bachelet, Domaine Bachelet-Monnot has rapidly ascended to the top tier of Côte de Beaune producers. Based in Dezizes-les-Maranges, the estate is celebrated for its meticulous vineyard management and a style that favors structural precision, mineral drive, and crystalline purity. This Bourgogne Côte d'Or Blanc is a remarkable regional expression, sourced from exceptional parcels that sit immediately adjacent to prestigious village-level vineyards in Puligny-Montrachet and Chassagne-Montrachet, offering a compelling glimpse into the estate's high-caliber winemaking philosophy.

## Interesting facts

- About 75% of the blend comes from the L’Ormeau vineyard, located just 30 feet from the official Puligny-Montrachet village boundary.
- To preserve freshness and structural grip in 2023, the brothers harvested exclusively in the cool morning hours from 6:00 AM to 1:00 PM.
- Key cellar operations, including racking and bottling, are strictly timed to Maria Thun’s biodynamic lunar calendar.

## Food pairing

The wine's high acidity and medium-plus body make it an exceptional partner for rich, textured dishes. The vibrant tension cuts through creamy butter sauces and the natural fat of poultry or noble fish like turbot, while the subtle oak integration complements roasted and savory elements without overpowering them.

## Wine making process

The viticulture is practicing organic, with soils ploughed regularly and all chemical herbicides avoided. For the 2023 vintage, harvesting was strictly conducted between 6:00 AM and 1:00 PM to ensure the grapes arrived cool, preserving acidity and structural integrity. In the cellar, the grapes undergo a gentle crushing followed by a long, slow pressing. Fermentation is carried out naturally with indigenous yeasts. The wine is aged for 18 months: 12 months in 350-liter and 700-liter French oak barrels (20% new), followed by 6 months of settling in stainless steel tanks to harmonize and focus the blend before bottling. Racking and bottling are timed according to the biodynamic lunar calendar.