The Henri Clerc Bourgogne Blanc is about as good as Bourgogne-level white Burgundy gets. The fruit comes from several hillside sites in the villages of Puligny and Meursault. The grapes are meticulously sorted both in the vineyard and the winery to eliminate unhealthy fruit. They are immediately gently pressed in a pneumatic press to retain maximum fruit and aromatic extraction. The must is kept in tanks at low temperatures for 7 days before being transferred to 500 liters oak barrels (of which 10% are new) for alcoholic fermentation and maturation. Only native yeasts, present on the grapes skins, are used. The Bourgogne Blanc matures in barrels on its lees with minimal bâtonnage, or stirring of the lees, to ensure the wine’s freshness. Bottling takes place after about 12 months, in accordance with the lunar cycle. It offers all the characteristics that have made the Clerc white Burgundies so widely appreciated: generous and focused fruit and texture, pure pear and green apple flavors, and a long, fresh finish. It represents outstanding value and is a fine introduction to the house style.
About the Producer
Originally located on the main square in Puligny-Montrachet, the Clerc estate dates back to the 16th century. Upon his retirement in 2002, Bernard Clerc placed Vincent Girardin in charge of his vineyards and winemaking. He was eventually replaced by the talented Eric Germain. The domaine's 11 hectares of vineyards are centered around Puligny-Montrachet and include three Grands Crus.
Farming practices: The vineyards are farmed biodynamically. The vines are trained high to enhance photosynthesis.
Eric Germain, winemaker