Bourgogne Côte d'Or Chardonnay

Morey-Coffinet
From the family-run estate in Chassagne-Montrachet, Thibault Morey crafts this fresh, finely poised white from young vines planted on the limestone slopes of the Côte d'Or. Hand-harvested Chardonnay is gently pressed, fermented with indigenous yeasts and aged in barrel, with only a touch of new oak, so the fruit stays front and centre. Expect citrus zest, white peach and a whisper of hazelnut, carried by a bright, chalky line that keeps everything lively. You'll love it with grilled fish, goat's cheese or simply on its own as an aperitif. Honest, elegant village-level Burgundy that drinks beautifully now or over the next five years.
41.65 € incl tax

-5% for 6 identical bottles

12 in stock

Wine name: Bourgogne Côte d'Or Chardonnay

Vintage: 2024

Producer: Domaine Morey-Coffinet (Chassagne-Montrachet)

Grape varieties: 100% Chardonnay

Region: Burgundy, Côte de Beaune

Appellation: Bourgogne Côte d'Or AOC (white)

Vinification method: Hand harvest, whole-bunch pneumatic pressing, static settling, alcoholic fermentation with indigenous yeasts in oak barrels, ageing around 11 to 12 months on fine lees with occasional bâtonnage, malolactic fermentation completed, light fining and filtration before bottling; low proportion of new oak (around 10 to 15%)

Maceration: None, direct pressing of whole clusters; brief pre-press skin contact only

Colour: Bright pale gold with green highlights

Bouquet: White peach, citrus zest, acacia blossom, hazelnut and a discreet touch of toasted oak and flint

Palate: Fresh and precise attack, creamy mid-palate with ripe orchard fruit, saline mineral grip and a long, chalky citrus finish

Alcohol content: 13% vol.

Soils: Clay-limestone soils with marl and limestone scree on the Côte de Beaune slopes, mainly around Chassagne-Montrachet and Puligny-Montrachet

Farming: Sustainable viticulture with organic practices, ploughing, no insecticides, manual vineyard work

Cellaring potential: 3 to 7 years from the vintage

Food pairing: Roast poultry with cream sauce, grilled sea bass, scallops, goat's cheese, soft cheeses and vegetable risotto

Serving temperature: 11 to 13 °C