# Meursault Blagny Premier Cru (2016)

- **Producer:** Domaine Vincent Girardin
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €95
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** peach, pear, apricot, lemon, blossom, toast, butter, vanilla, cloves, honey, hazelnut, mushroom

## About this wine

Domaine Vincent Girardin was founded in 1980 by Vincent Girardin, whose family has winemaking roots in Santenay dating back to the 17th century. Today, head winemaker Éric Germain guides the estate with an emphasis on biodynamic principles, early harvesting, and low-impact cellar techniques to preserve vineyard authenticity. The Premier Cru 'Blagny' stems from the high-elevation parcel La Pièce sous le Bois, situated near the boundary with Puligny-Montrachet. The 2016 vintage experienced severe late April frosts that dramatically reduced yields, though the surviving grapes reached optimal concentration.

## Interesting facts

- Located at a high altitude on the slope, Blagny yields a distinctly mineral, flinty character compared to the broader lower-slope Meursaults.
- The catastrophic April 2016 frost wiped out over 50% to 60% of Vincent Girardin's production in Meursault.
- Winemaker Éric Germain avoids bâtonnage (lees stirring) to preserve pristine linear tension and raw terroir expression.

## Food pairing

The lively acidity and full-bodied structure of this Premier Cru Meursault cut through rich butter and cream sauces, while its flinty depth beautifully complements delicate seafood, shellfish, and earthy notes like white truffles.

## Wine making process

Grapes are harvested manually with rigorous sorting in the vineyard. Vines are pruned using the Guyot Poussard system. The winemaking involves gentle pneumatic pressing and light static settling. Primary alcoholic and malolactic fermentations occur in 228-liter French oak barrels (15% new oak) using wild yeasts. The wine ages on its fine lees for 18 months without lees stirring (bâtonnage). Prior to bottling, the wine is racked into stainless steel vats for one month for blending and bottled according to the biodynamic lunar calendar.