# Vin de France Chardonnay 'Les Abeilles'

- **Producer:** Domaine Pierre Girardin
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Jura, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €63
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–12 °C
- **Aromas & flavours:** lemon, lime, blossom, herbaceous, brioche, toast, butter, vanilla

## About this wine

Domaine Pierre Girardin was founded in Meursault by Pierre-Vincent Girardin, a 13th-generation Burgundian winemaker who launched his estate in 2016 at just 19 years of age. Seeking to explore unique terroirs beyond Burgundy, Girardin acquired the single vineyard parcel 'Les Abeilles' in Rotalier, situated in the South Revermont region of the Jura. Named after the beehives that historically populated this south-facing hillside slope, the plot features Jurassic limestone soils planted with old massal selection Chardonnay vines from 1959. Because the grapes are harvested in Jura and transported to Girardin's winery in Meursault for vinification, the wine is classified under the Vin de France designation. This cuvée represents a precise synthesis of Jura terroir crafted through Burgundian winemaking expertise.

## Interesting facts

- The vineyard name 'Les Abeilles' translates to 'The Bees', named for the historic presence of beehives on this sunny slope.
- Pierre-Vincent Girardin launched his winery in Meursault at age 19, representing the 13th generation of his family.
- Grapes from this single Jura site are vinified at Girardin's Meursault winery, earning a Vin de France classification.
- The plot was planted in 1959 using massal selection, yielding naturally low quantities of highly concentrated fruit.

## Food pairing

The electric acidity and refined texture of this dry Chardonnay pierce through creamy and rich preparations such as butter-poached lobster or cream-sauce poultry, while harmonizing with delicate proteins and savory earthiness like truffles and goat cheese.

## Wine making process

Harvesting is conducted by hand with meticulous sorting in the vineyard. The whole clusters undergo a gentle three-hour press in horizontal presses. Fermentation is carried out entirely with indigenous yeasts in a topped-up, non-oxidative style. Maturation takes place over 12 months in custom 456-liter oak barrels with light toast, followed by 7 to 8 months of aging on fine lees in stainless steel vats. The wine is bottled unfined and unfiltered according to the lunar calendar with minimal sulfur additions.