Domaine Tessier – Bourgogne Chardonnay “Champ-Perrier” 2023
Burgund, Frankreich
750 mL | 13.0 vol. % | enthält Sulfite
Preis inkl. MwSt. und zzgl. Versandkosten
Kostenloser Versand in Österreich ab €90,00 EUR
Versandfertig in 1-2 Werktagen
A Chardonnay from Domaine Tessier, from the eponymous Premier Cru vineyard in the Meursault appellation of Burgundy. The aroma ranges from pear and kumquat to honeydew melon, while on the palate, ripe fruitiness dances with subtle oak spice. A good, not too heavy wine, ideal as an accompaniment to light aperitifs.
Arnaud Tessier took over the family winery in 2009 after the tragic death of his father at the young age of 21. Together with his wife Catherine, he now manages the approximately 7.5-hectare estate. Arnaud tends to his vines individually and personally by hand with seemingly endless energy; the sheer amount of work he puts into each vine has already earned him a reputation as a minor sensation in the region. The passion and expertise of Arnaud and Catherine Tessier, combined with the yields from six of Meursault's most prestigious vineyards, produce Chardonnays that are unparalleled, even in the Côte-d'Or.
The soils around Meursault are extremely diverse, but for the local Chardonnay, limestone and calcareous marl soils are particularly important. The limestone gives the wines more natural acidity and freshness, while the clay content in the calcareous marl supports the development of complex aromas.
This white wine is made from 100% Chardonnay. The leading grape variety for white wines in Burgundy, Chardonnay is particularly prized for its fruity acidity, reminiscent of green apples, pears, and citrus fruits, often complemented by nutty, sweet, or slightly smoky nuances. Traditional aging in oak barrels adds a creamy note to the fresh aromas.
This Chardonnay comes from the Premier Cru vineyard "Champ-Perrier" in the Meursault appellation of the Côte-d'Or wine region (Burgundy). The vines in this vineyard are over 45 years old. All vineyards are organically farmed. Fermentation then takes place over a total of 18 months, 12 of which are in oak barrels and 6 in stainless steel tanks.