# Bourgogne Côte d'Or Chardonnay (2023)

- **Producer:** Domaine Guy Bocard
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €32
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, butter, bread, vanilla

## About this wine

Domaine Guy Bocard is a historic estate based in Meursault, Côte d'Or, renowned for crafting precise and terroir-driven white Burgundies. Undergoing a modern renaissance, the estate achieved organic certification in 2022 and completed significant cellar renovations to enable precise, plot-by-plot vinification. To elevate their wines further, they partnered with the legendary low-intervention winemaker Philippe Pacalet as a consulting enologist. This collaboration has infused the estate's traditional Meursault heritage with a contemporary focus on purity, tension, and minimal oak influence, allowing the unique limestone soils of the Côte d'Or to shine through.

## Interesting facts

- The estate achieved full organic certification in 2022, reflecting a deep commitment to soil health and biodiversity.
- Legendary natural winemaker Philippe Pacalet consults for the estate, bringing his signature low-intervention philosophy to Meursault.
- The cellars were recently modernized to allow gravity-led, plot-by-plot vinification for ultimate precision.

## Food pairing

This vibrant Chardonnay pairs beautifully with dishes that match its medium body and high acidity. Creamy or buttery sauces complement the wine's texture, while its bright acidity cuts through the richness of poultry, seafood, and soft cheeses. Earthy elements like mushrooms or herbs like tarragon highlight the wine's subtle savory undertones.

## Wine making process

The winemaking process at Domaine Guy Bocard emphasizes minimal intervention and precision. Grapes are harvested by hand and gently pressed. Fermentation occurs using indigenous yeasts, guided by the expertise of consultant Philippe Pacalet. The wine is aged in French oak barrels, with a very low proportion of new oak to preserve the fresh fruit character and mineral tension. Plot-by-plot vinification in the modernized gravity-fed cellar ensures that each parcel's distinct identity is preserved before final blending.