# Côte de Beaune Blanc Les Monsnières (2023)

- **Producer:** Domaine Les Horées
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay, Pinot Blanc
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €175
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, pear, peach, lemon, orange, bread, toast, butter

## About this wine

Domaine Les Horées was founded by winemaker Catharina Sadde and her husband Guilhem. Before starting the estate, Catharina built an extraordinary resume working at legendary Burgundy producers such as Domaine de la Romanée-Conti, Domaine Comte Georges de Vogüé, and Domaine Cécile Tremblay. The domaine is named after the Horae, ancient Greek goddesses of the seasons. The 1.7-hectare Les Monsnières plot sits high on the Montagne de Beaune, surrounded by forest, and was completely restored by Catharina after being left abandoned in 2022.

## Interesting facts

- Winemaker Catharina Sadde worked at Domaine de la Romanée-Conti and Comte Georges de Vogüé before founding Les Horées.
- The name Les Horées pays homage to the ancient Greek goddesses who governed the seasonal cycles of nature.
- The Les Monsnières vineyard was abandoned and unpruned when taken over in 2022 before being meticulously restored.
- The parcel features a rare co-planting of 95% Chardonnay and 5% Pinot Blanc high on the Montagne de Beaune.

## Food pairing

The wine's bright acidity, fine mineral texture, and subtle richness pair exceptionally well with delicate seafood, creamy poultry dishes, and goat cheese. The high acidity cuts through rich sauces while echoing the fresh, briny character of shellfish.

## Wine making process

The vineyard features a unique co-planting of 95% Chardonnay and 5% Pinot Blanc grown on limestone-rich soils. The grapes are harvested by hand and subjected to whole-cluster pressing in a vertical press. Fermentation takes place spontaneously with ambient yeasts. The wine ages for 10 months in a mix of 228-liter French oak barrels and 500-liter demi-muids. Winemaking follows minimal intervention principles, with a tiny addition of sulfur only after malolactic conversion.