A taut, dry white wine from Burgundy – bright, precise and with a chalky-saline finish, vinified by an organically certified family estate in Puligny-Montrachet.
Citrus zest, green apple notes and a cool, chalky hint.
Palate
Taut and dry on the palate, with crisp citrus fruit, vibrant acidity and a saline, chalky finish.
Character
An Aligoté without make-up – clear, straightforward and refreshing, entirely in keeping with the domaine’s transparent style.
Pairing
Oysters and shellfish, grilled zander, summer salads with lemon dressing.
Notes
From a tiny estate with just 2.5 hectares and around 10,000 bottles of annual production; organically certified since 2021, aged in used 228-litre casks with ten months on the fine lees – Burgundian craftsmanship in the smallest of editions.
Tasting note
Character
An Aligoté of rare seriousness: pale, taut, with citrus zest and a chalky-saline finish. No buttered toast, no vanilla – instead, precise citrus fruit and a fine chalk texture, as cultivated by Jacqueline Collardot and her son Matthieu in Puligny-Montrachet. At 12.0% abv, this is a wine of lightness and drive, dry to the very last drop.
Terroir & Origin
Domaine Thomas-Collardot is a family estate of just 2.5 hectares in the heart of Puligny-Montrachet, on the Côte de Beaune. The vines trace back to Jacqueline’s grandfathers Henri Chavy and Maurice Thomas; in 2010 she took the vineyards back under her own management. Transparency rather than opulence is the credo – organically certified since 2021, with an annual production of only around 10,000 bottles.
Grape Variety & Vinification
Aligoté, Burgundy’s second white grape variety, is treated here with the same respect as Chardonnay: gentle pressing, 24 hours of settling, ageing in used 228-litre casks, ten months on the fine lees, only light filtration. Sulphur additions are largely dispensed with. The result is the unvarnished freshness that this variety can reveal in good hands.
Food Pairings
The saline, taut drive calls for simplicity: oysters, gougères (the classic Burgundian duo), smoked trout, asparagus with vinaigrette or a young Époisses towards the end of the meal. Also a first choice as an apéritif – served cool, it reveals its full Burgundian directness.
