The history of Maison Vincent Girardin is relatively recent. In 1980, at the age of 19, Vincent Girardin, the son of a family of winegrowers based in Santenay since the 17th century, decided to strike out on his own, and began producing wine from two hectares of vines that he had inherited from his parents.
From his earliest youth Vincent had a passion for working with vines, and great respect for the potential that they represent; his ambition was to produce his own wine.
The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune.
The quality of Maison Girardin depends on the technical choices made by the winegrower.
For some years now Maison Vincent Girardin has upheld its "Très Haute Couture" code of winegrowing practices: organics, biodynamics, deep ploughing of the vineyards and the use of natural composts to enhance and enrich the native soil biome.
Success in this task requires rigour and vigilance from the winegrower at all times, and in the context of each wine, because every bottle reflects a hillside, and its specific terroir.
Chardonnay Made The Natural Way
VINE AGE:
45 years old
GEOLOGY:
The vines are located in the commune of Aloxe-Corton, Pernand-Vergelesses and Ladoix-Serrigny. South, South-West, South-East and North-West exposure giving the grapes a good acidity content. Soil : Comes from the lands of the Jurassique (145 million years), with marly soils (yellowish, ochre and brown), rich in clay. Limestone banks alternate wih marls under a thin layer of rendzines. The slopes are steep (20 to 23%) and this vineyard is located between 280 meters and 330 meters above sea level. The pruning is done in Guyot with different works during the green season. (Disbudding, trellising, topping).
VINIFICATION:
Manual harvest, sorting on vine then in the vat and finally pressing (pneumatic press) to obtain a slow extraction.
AGEING:
Barreling after a slight settling. The grapes are put in French oak barrels of 228 liters (15% to 20% new barrels) in which the alcoholic and malolactic fermentations in yeasts and native bacteria will take place. Yeast breeding will be long on fine lees for 18 months. Without stirring. One month before bottling, the wine from different barrels is placed in a stainless steel tank for blending. Filling before gluing and light filtration before bottling. Bottling is done according to the lunar calendar.
TASTING NOTES:
Very complex, this wine expresses itself over time with very mineral notes (Silex, vegetal notes). These aromas will evolve later to flint, lemon peel. Gorgeous mid-palate weight is bolstered by white flowers and yellow pear. Clean and refreshing on the end offering a long, elegant finish.