2019 Pierre Girardin Meursault ‘Les Tillets’
The ‘Les Tillets’ vineyard is not classified as a premier cru, but it should be. It is the highest altitude site in Meursault and it produces a more high-toned, Puligny-esque style wine that contrasts with the typical roundness of Meursault. Organic farming practices, native yeasts, and bottled unfined / unfiltered.
A handful of Burgundy’s top producers farm vines in Les Tillets, including Jean-Marc Roulot, Antoine Jobard, and of course, Pierre Girardin.
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“Expressing terroir is not easy, but producers like Roulot really excel in bringing out the individual character of the village terroirs – showing how different they are – and what they can offer in terms of enjoyment and pairing with food. To find a 21-year-old vigneron with the same ambitions – and the talent to match – is rare indeed.”
-Steen Öhmann, Winehog
Pierre-Vincent Girardin is the 13th generation of his family to make wine in Burgundy. He grew up learning in the cellar of his father, Vincent Girardin, from a very young age. When the elder Girardin sold his domaine in 2011, he made sure to keep 4.5 hectares of his best sites to one day pass on to his son. In 2017, Pierre-Vincent made his first vintage and announced himself as a rising talent in Burgundy. His father’s extensive contacts in Burgundy allowed Pierre-Vincent to supplement his domaine vineyards through long-term contracts with top growers who hold his meticulous viticultural philosophy. Together it represents a portfolio of terroir rarely seen under one roof, including such rare sites as village-level Puligny Folatières (Lalou Bize-Leroy bottles the only other parcel from this section of Folatières), Volnay Clos des Chênes, Pommard Epenots, Corton-Charlemagne, and even Montrachet itself. In order to make white wines with the purity, cut and precision he desires, Pierre-Vincent commissioned custom 456L barrels from Francois Freres to reduce the amount of new wood influence. The reds are all made with an eye towards elegance and silkiness, highlighting the extraordinary terroir Pierre is working with. This means a long and gentle press followed by little to no pigeage and bottling unfined and unfiltered. As Pierre explains, he was learning from and helping his father in the cellar from the time he could walk. His best memories of childhood include chasing the tractor through the vineyards and being near the barrels as his father worked. Simply put, Burgundy is in his blood.