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Domaine Henri Prudhon, Bourgogne Chardonnay 2017
This Bourgogne Blanc comes from several clay and limestone plots within the CÃ´te de Beaune's Saint-Aubin appellation. Supple and fruity with orchard fruits and vanilla flavours it is a perfect accompaniment to simple seafood courses.
The grapes are sourced from several plots in the environs of St-Aubin, before being given a gentle pneumatic pressing. After fermentation the wine is aged on its lees in oak barrels. Quite deliberately, no new barrels are used, which practically eliminates any oak influence, so the wine can retain its freshness.
The Prudhon family is one of the oldest in the village of Saint-Aubin. The vineyard has been passed down through the generations and today, the domaine covers 15 hectares of vineyards, spread out over Saint-Aubin and its neighbouring communes Puligny-Montrachet and Chassagne-Montrachet. The vineyards are split equally between red and white (Chardonnay and Aligote). The whole family is involved in the business. Gerard, who has taken over the reins from his father, having joined him in 1970, his wife Bernadette as well as their two children. Vincent joined his parents after completing a degree in business studies in 1997 whilst Philippe, a qualified oenologue, started working at the domaine in 2001. The vines are looked after in a wholly traditional manner with the prime concern being to determine exactly what they need whilst respecting their natural environment. It follows on that controlling the yields and practising natural viticulture are a prerequisite for the expression of terroir. The whites are pressed as soon as they reach the cuverie. The must obtained from this is then placed in a large receptacle for 24 hours to settle. The wines are then fermented in oak barrels with a small proportion new (depending on the appellation this is between quarter and a third). A slow malolactic fermentation takes place in barrel and frequent battonnage is employed to add texture and richness.The reds are destemmed and fermented in large oak vats with twice daily punchdowns and pumpovers. After the fermentation, the red wines are aged in oak barrels for 10 � 18 months before bottling.�