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The tasting |
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Clear gold with beautiful intensity and brilliance. |
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Beautiful minerality, notes of white flowers and fresh fruit with a delicate toasted touch. |
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Smooth and very refined, with beautifully ripe notes of fruit, this wine is crystal clear, chalky and noble, with great finesse and a lovely brightness, a silky, salty finish and excellent length. |
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The sommelier's advice |
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Serve between 10 and 12°C. |
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Pikeperch in white butter sauce, free-range poultry in cream sauce, pan-fried scallops, mature Brillat-Savarin cheese, Alpage tomme cheese, Saint-Félicien cheese. |
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Starting today, until 2031 and beyond for enthusiasts. |
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The estate and the wine |
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Founded in 2016, Côtes et Climats Pierre Mayeul has quickly earned a reputation for crafting Burgundies with true character and an uncompromising commitment to quality. Frédéric Hirault, Matthieu Bouchard, and Ludivine Griveau carefully select the best grapes, guided by deep technical expertise and an intimate understanding of Burgundy’s finest terroirs.
Strong identity, small volumes, great vineyards—the formula sounds simple, but achieving it is anything but. Every wine is shaped by the experience and intuition of Ludivine Griveau, who approaches this project with the same high standards she has always upheld. |
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Aged partly in one-third new barrels, the 2022 Pernand-Vergelesses White reveals beautiful minerality, with notes of white flowers and fresh fruit lifted by a delicate hint of toast. The wine is crystalline and pure, both silky and precise, showing impressive finesse and brightness all the way through to a long, saline, and supple finish. A white of great complexity, perfect at the table with fish, seared scallops, or a foie gras pastry. Rated 94/100 by our Selection Committee. |
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Hand harvested. Pneumatic pressing of whole grapes. Cold settling for 24 hours. Fermentation in French oak barrels, 30% of which are new, with very little stirring, then aged on fine lees for 16 months. Bottled without fining, with light filtration. |
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AWARDS |
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Wine rated 94/100 by our committee |
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