Beaune AOC Premier Cru Les Epenottes 2023 Pierre Girardin

What kind of wine is it

Pierre Girardin's Beaune Premier Cru Les Epenottes is a still white wine from Burgundy made from Chardonnay grapes. The style displays lively freshness, a creamy texture, and a clear mineral imprint. The fermentation takes place partly in wood, followed by a prolonged ageing that adds complexity without weighing down the profile. The wine is structured yet approachable, suitable for the table and for evolving in the bottle.

Where does it come from

The grapes come from the Les Epenottes climat, a Premier Cru in the commune of Beaune, at the heart of the Côte de Beaune. The area features a continental climate with marked temperature variations that preserve acidity and aromatic definition. The calcareous-clay soils rich in marl provide drainage and enhance the sapidity. The vines are planted on moderate slopes with favorable exposures, factors supporting balance and finesse.

How is it produced

After harvesting, the Chardonnay grapes are gently pressed to obtain a clear and rich must. Fermentation occurs partly in oak barrels, a solution that brings volume and micro-oxygenation without losing precision. There is no clarification or filtration, to preserve matter and complexity. The ageing of 14–16 months in Burgundy tonneaux on the lees supports creaminess and aromatic stability before bottling.

Tasting notes

The colour is a straw yellow with golden reflections. The nose is clear with notes of citrus, white peach and green apple, then floral hints, dried fruit, and subtle buttery nuances. On the palate the attack is fresh and taut, the texture is creamy and balanced by acidity. The finish is long, savoury and mineral, with citrusy echoes and a feeling of balance and precision.

Pairings

The wine pairs well with shellfish, molluscs, and grilled fish, where freshness and sapidity enhance the marine component. It also suits white meats in delicate preparations such as poultry or veal with light sauces, thanks to its creamy structure and aromatic finesse. Regionally, it accompanies Burgundian specialities based on cream and butter, such as poulet de Bresse with cream.

When to serve it

Ideal when looking for a gastronomic and precise white, suitable both for a structured aperitif and a lunch with fish or white meats. Serve at 10–12 °C in a large glass. A few minutes of aeration are recommended to enhance fruity and buttery notes. Ageing in wood supports positive evolution for several years, increasing complexity and maintaining vibrant tension; the drinking window can extend up to 5–8 years in proper storage conditions.