2023 Pierre Girardin Clos de la Maltroie, Chassagne-Montrachet Premier Cru

Pierre Girardin 2023 Clos de la Maltroie, Chassagne‑Montrachet 1er Cru

Producer Background
Pierre Girardin (often “PVG”) is a dynamic, young producer in Burgundy who has rapidly earned attention for his precision, balance, and respect for terroir. He works with high‑quality vineyard parcels, often under long‑term leases or partnerships, and farms with organic or near‑organic principles. The Clos de la Maltroie parcel entered his stewardship recently, and he is applying his characteristic winemaking approach: careful attention in the vineyard, minimal intervention, and a desire to express the sense of place.

Grape, Vineyard & Terroir
This wine is 100% Chardonnay, from the Clos de la Maltroie vineyard in Chassagne‑Montrachet. “La Maltroie” is a Premier Cru climat known for its limestone and clay soils, offering depth and minerality. The site is well‑exposed, enabling early ripening—particularly helpful in vintages like 2023.

Farming & Winemaking Style
Girardin uses organic practices in the vineyards, emphasizing vine health, balance, and sustainable viticulture. In the winery, the fruit is treated gently: fermentation is likely in oak barrels (with some percentage of new oak), with careful lees contact to build texture. The goal is to preserve freshness, minerality, and clarity of fruit rather than overt oak or overly rich styling.

Tasting Notes
The 2023 Clos de la Maltroie shows a refined nose with flinty/mineral tones over crisp citrus (lemon, lime) and white stone fruit. There is a smoky nuance and perhaps just a touch of butter or cream underlining the richness, but restrained. On the palate it offers excellent tension: bright acidity, fine framing oak, taut structure, and a lingering mineral finish. The wine balances richness and purity, suggesting both immediate enjoyment and aging potential.

Pairing Suggestions
This Premier Cru Chardonnay pairs beautifully with:

• Shellfish and crustaceans (e.g. scallops, lobster with butter)

• White fish in light creamy sauces or beurre blanc

• Poultry dishes (roast chicken or turkey with herbs)

• Fresh cheeses, especially creamy cheeses like Brie or a mild Camembert

• Vegetable dishes with richness (mushroom risotto, butter‑roasted squash)

Serving & Cellaring
Best served chilled but not icy—around 10‑12°C (50‑54°F) so the aromatics are clear and expressive. It will drink nicely now if given air, but will also develop beautifully with 5‑8 years in the cellar, during which tertiary notes such as hazelnut, toasted almond, and deeper minerality should emerge.