|Other Features||Indigenous yeasts|
This Meursault comes from several parcels of vines in the prestigious lieu dits Le Tesson, Les Rougeots and Les Chevalières, all located above the village. The vines, which average 50 years of age, are planted on a steep slope with a stony, limestone-clay soil. The vines are closely pruned and the grape-bunches are regularly thinned to ensure that the fruit is healthy and perfectly ripe at harvest time. The grapes are hand-picked and sorted in the vineyard. The harvest is transported to the winery in small crates and is then lightly pressed in a pneumatic press at low pressure to attain a gentle extraction of aromas and flavors, while avoiding bitterness. The must is kept in tanks at low temperatures for 7 days before transfer to 228 liter oak barrels, of which 15% are new, for alcoholic fermentation and maturation. Only native yeasts, present on the grapes skins, are used. The wine then 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 15 months in accordance with the lunar cycle.
The flavor and texture are essential Meursault, presenting an interplay of pure and lively citrus fruit, nutty richness, mineral complexity and invigorating, vivid length.
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