Country: France  Region: Burgundy  Vintage: 2017 Varietal: Chardonnay  Category: White Wine  Color:  White Producer: Domaine Borgeot "The 23 hectare Domaine Borgeot is situated in the village of Rémigny in the Côte de Beaune. Created in 1903, it is now run by fourth generation brothers Laurent and Pascal Borgeot. Their 23 hectares of ‘la lutte raisonnée’ vineyards are in the villages of Bouzeron, Santenay, Chassagne-Montrachet and Puligny-Montrachet. The magic of Domaine Borgeot lies in the two people who make these charming wines. Pascal is calm, measured and brings a restraining influence over Laurent, who cannot sit still for a minute. As the saying goes in Burgundy, if you look at the person behind the wines, you will get an idea of the style of wine in your glass. Domaine Borgeot wines exhibit the calm restraint of Pascal balanced with the exuberance and liveliness of Laurent.The wines are fermented in a combination of temperature controlled stainless steel vats and oak barrels to give complexity while retaining the primary fruity aromas. The Puligny-Montrachet Villages ‘Les Grands Champs’ and the Chassagne-Montrachet Vieilles Vignes are both aged for 11 months in one to five year old French oak barrels, of which 25% are new. The Chassagne-Montrachet 1er Cru ‘Clos St Jean’ Blanc is also aged for 11 months in barrel, with 30% new oak. All the wines are perfectly balanced and the oak is wonderfully integrated." Product Features: Sustainable;Vegetarian Winemaker: Laurent Borgeot Vineyards: All fruit is sourced from vineyards within the family Domaine, located in the village of Rémgny in the Côte d'Or. The total area under vine is 23 hectares spread across the villages of Bourzeron, Satenay, Chassagne Montrachet and Puligny Montrachet. In the vineyard, brothers Pascal and Laurent adopt an approach of 'lutte raisonnée', meaning that they will do everything in their power to adhere to the principles of organic farming and avoid the use of pesticides. Vinification: Grapes were all harvested by hand and underwent sorting to ensure that only the finest of fruit made it into the final wine. Throughout the vinification process, the brothers employed a combination of both traditional Burgundian techniques and modern winemaking practices with an emphasis on temperature control. 100% of the fruit was de-stemmed and the grapes were chilled before fermentation. Fermentation took place in open vats for 18 days with daily pumping over. Following this, the wine was transferred to French barrels for 11 months of aging, with one third of the barrels being new oak. Tasting Notes: Pronounced minerality and focus, with smoky notes underpinning the fruit and adding to the structure and finish. This is a pleasure to drink, with hints of cream on the palate and finishing with bright, lively acidity. Closure: Natural Cork  ABV: 13.5%  Classification:  AOC