Côte de Beaune
Beaune Clos Saint-Landry
Clos Saint-Landry
Premier Cru - Domaine
This outstanding plot is where the oldest traces of white grape varieties in Beaune were found. Before bearing the Clos Saint-Landry appellation, this 1.98 ha vineyard was known as Tiélandry, referring to a landowner named Landry. It was subsequently owned by the Abbey of Maizières, before Antoine Philippe Joseph Bouchard acquired it in its entirety in 1791. Domaine Bouchard Père & Fils has carefully preserved the monopole of this Premier Cru, heir to the oldest Chardonnays planted in Beaune.
Grape varietiy
Chardonnay
Soil
Clayey, sandy limestone
Exposure
South-East
Surface area
1,98 hectares
Terroir
— Clayey limestone on the surface and yellow marl subsoil.
— The rainwater does not seep into the yellow marl subsoil, but sits in the clay-limestone layer which retains it to provide the freshness the vines require.
Expertise
— HARVESTS: The secret of Clos Saint-Landry lies in the date of the harvest. This plot, which covers a single area, ripens very quickly and very early. Its purity and ba- lance are secured through the precise selection of the harvest date. Hand-harvested in 13kg crates, the grapes are then meticulously sorted by our teams.
— VINIFICATION: Early vinification phase in stainless steel vats to control the temperature. Fermen- tation will be completed in barrels.
— AGEING : 12 to 14 months in French oak barrels, very few new barrels (20 to 25% maximum). The remainder consists of used barrels. No stirring, instead the barrels are rolled to nourish the wine with its lees. This preserves a natural level of CO2 that ensures freshness and purity. After the first racking, the wine is left to age for 6 to 8 months in wooden tuns with the fine lees, allowing it to develop its full potential.
— MATURATION: The bottles are preserved in optimal conditions in underground cellars until they are released for sale.
Tasting
— THE COLOUR is a very pale gold tinged with green hues.
— THE NOSE reveals aromas that are both subtle and intense. The delicacy of heady flowers, acacia, and hawthorn combine with white-fleshed fruit and peach. Notes of dried fruit and apricot emerge over time.
— THE MOUTH remains ample and generous, the attack is precise and pulpy. It coats the palate while remaining very fresh with notes of citrus that add zest and surprising freshness.