【Vivino 4.3】
ZTF014A - Domaine Borgeot 1er Cru Clos Saint Jean Blanc 2021 Chassagne Montrachet
Special price: $718/bottle
Appellation / Classification: Chassagne-Montrachet, Burgundy
Grape Variety: 100% Chardonnay
Alcohol Content: 13.5%
Volume: 750ml
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ZTF014B - Domaine Borgeot 1er Cru Clos Saint Jean Blanc Chassagne Montrachet 2022
Special price: $750/bottle
Appellation / Classification: Chassagne-Montrachet, Burgundy
Grape Variety: 100% Chardonnay
Alcohol Content: 13.5%
Volume: 750ml
The Borjas brothers, Pascal and Laurent, possess masterful skill with Chardonnay. They cultivate their vineyards within Burgundy's “Golden Triangle”— — Puligny-Montrachet, Chassagne-Montrachet and Meursault. Yet Santenay remains their true home turf, where their wines—alongside those from the southern Côtes Chalonnaise—represent undiscovered gems equally worthy of attention.
This “Saint-Jean” wine originates from one of Chassagne-Montrachet's premier cru vineyards, situated directly below the village quarry and distinguished by its exceptional mineral character. The wine displays a bright golden hue, releasing youthful exotic fruit aromas accompanied by notes of toasted almonds. Elegant and well-balanced, it offers a long finish where mineral notes linger.
Domain Borgeot was founded in 1985 by Pascal and Laurent Borgeot, who inherited several key vineyards in Santenay from their father. Today, it ranks among the most respected estates in the Côte de Beaune. Through judicious vineyard acquisitions and investments, they now possess an impressive portfolio of appellations, complemented by a modern, compact winery enabling export of their wines. Yet their local reputation remains formidable, with some more renowned producers frequently sending their children to apprentice at the estate.
Winemaking:
During harvest, the primary objective is to transport the fruit intact to the winery. Once maturity requirements are met, grapes are hand-picked from individual plots, sorted on conveyor belts, and then transferred to fermentation vats. Manual picking and sorting prevent unwanted stems and leaves from entering the press. Subsequently, the harvested grapes undergo complete destemming, again to prevent green tannins from stems and foliage. Winemaking employs a “traditional” approach, involving a 10- to 12-day cold maceration prior to fermentation.
The classic “pigeage” technique entails twice-daily pumping over and cap punching. Modern pneumatic presses and temperature-controlled equipment play a crucial role in ensuring wine quality. The objective is to preserve the fruit character of the grapes while expressing the distinct mineral notes of each vineyard plot. All wines except the Aligoté undergo oak barrel ageing, with the proportion and age of the barrels determined by the wine itself and the vintage (average new oak usage: 25%). Following gentle filtration, the wine is bottled under anaerobic conditions.
