Citrus fruit, green apple and white blossoms, accompanied by fine mineral notes with a hint of stone fruit.
Palate
Lean and precise on the palate, with a clear core of fruit, lively acidity and a long, saline-mineral finish.
Character
Straightforward and composed in style – a white Burgundy without fanfare, placing origin and finesse ahead of opulence.
Pairing
Ideal with grilled pike perch, scallops in butter and lemon, or young Comté.
Notes
A rarity – a white Chardonnay from Morey-Saint-Denis, a village known almost exclusively for red wine. Bruno Clair vinifies it in his proven, restrained signature style: transparent, unadorned and with ageing potential.
Tasting note
Character
A white Burgundy of the understated kind: clear, succulent fruit, fine bitterness and that taut, saline line which distinguishes all of Bruno Clair’s wines. Slender in build, precise, without any exaggeration – a wine that shines at the table rather than showing off in the glass.
Terroir & Origin
Morey-Saint-Denis lies in the heart of the Côte de Nuits, between Gevrey-Chambertin and Chambolle-Musigny – a village renowned above all for its red Grands Crus. All the more appealing, then, is this white outlier: the vineyard site En la rue de Vergy is one of the few in the village planted with Chardonnay. Bruno Clair, whose domaine in Marsannay-la-Côte cultivates 27 hectares across eight villages of the Côte d’Or, understands these limestone-driven slopes as few others do – his legacy stretches back to 1919, when Joseph Clair and Marguerite Daü united the family’s vineyards.
Grape variety & Vinification
Pure Chardonnay, vinified with the restraint that defines the house: spontaneous fermentation is standard practice, intervention kept to a minimum. Time takes care of clarification – the wines rest long enough to be bottled transparent and unadorned. The result: a dry white Burgundy of fine minerality and clear drive, which expresses its origin more distinctly than any cellar technique ever could.
Food pairings
The saline tension and slender profile call for precise cooking: zander on lentils, sole in beurre noisette, pulled trout with almond butter. It also makes a harmonious match with Comté or Burgundian goat’s cheese. If you prefer something regional: Époisses in its youth – the wine holds its own.
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