Domaine Berthelemot is a family business based in Meursault and cultivating 15 hectares in the Côte de Beaune area (Meursault, Puligny-Montrachet, Pommard, Beaune....). Our pledge is to produce wines revealing the true quality characteristics of the land and take care to protect the environment. Our wines are certified "organic" from vintage 2021.
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The vine
Plot /climat
Abbaye de Morgeot
History
The Cistercian monks from the Abbey of Maizières established an annex around 1150 in Morgeot, a hamlet located south of Chassagne-Montrachet. In the 15th century, the village was devastated by the French King's army because the inhabitants remained loyal to Mary of Burgundy. Since then, only the ruins of the Chapel remain, located at the foot of the Abbaye de Morgeot climat.
Soil
Clay-silty soil, reddish due to the presence of iron oxides, over a subsoil composed of Bathonian limestone debris.
Our plot(s)
53a 16ca. The plot is located at the bottom of the hillside, between 230 and 240 meters in altitude. This area is particularly prone to frost, requiring special attention.
The wine
Description
100% Chardonnay from handpicked grapes; vinified and raised in oak casks.
Taste
This climat produces wines that are rich and powerful, and age well. The nose reveals complex aromas blending almonds, orchard fruits, white flowers, and honey. On the mouth, power and balance complement each other. Richness on the attack and minerality on the finish characterize the wines from this terroir.
Serving temperature
12/14°C. It is recommended to decant recent vintages so as to enhance the aroma.
The vintage
- 2023 - An year of plenitude. The 2023 spring weather was unsettled, with many storms that fortunately did not have damage on the vineyards. Thanks to a high rainfall in August, grapes were numerous and juicy. We feared that achieving perfect maturity would be a challenge because of the high volume of grapes, but the fruits finished ripening and the aromas concentrated extremely fast thanks to an unexpected heatwave that hit us at the beginning of September. It is also around that time that harvest started (on the 5th of September). Yeast did transform sugar into alcohol at a relatively slow pace, alcoholic fermentation finished in December. While tasting, we get a dominance of fruit driven aromas and a gourmet, elegant vintage. We note that 2023 is more refined than 2020 vintage for both reds and whites. What a blessed vintage!