Notes:
Producer: Domaine Borgeot is a family-owned estate based in Remigny, just south of Chassagne-Montrachet, where the Borgeot family has cultivated vineyards for generations. Today, brothers Laurent and Pascal Borgeot continue the domaine's reputation for producing wines that consistently overdeliver at every level. While their Premier Crus from Chassagne-Montrachet have earned widespread recognition, the same meticulous vineyard work and restrained winemaking philosophy extend throughout the entire range. Clos de la Carbonade has become one of the domaine's signature Bourgogne Blancs, demonstrating just how much quality can be achieved outside Burgundy's more famous appellations.
Vineyard: Clos de la Carbonade is a monopole vineyard owned exclusively by Domaine Borgeot, located in the Côte Chalonnaise just south of Bouzeron. The vineyard is planted to Chardonnay vines averaging more than sixty years of age, rooted in exceptionally stony limestone-rich soils that naturally limit yields and contribute outstanding mineral character. Unlike many regional Bourgogne Blancs that are sourced from multiple parcels, Clos de la Carbonade is produced from this single enclosed vineyard, giving the wine a distinct sense of place, remarkable consistency, and an identity rarely found at the Bourgogne level.
Winemaking: The fruit is harvested by hand and carefully sorted before fermentation to preserve freshness and purity. Fermentation takes place in a combination of stainless steel tanks and French oak barrels, with only a modest percentage of new oak used to avoid masking the vineyard's natural character. The wine remains on its lees during élevage, adding texture and complexity while maintaining vibrant acidity and precision. Borgeot's restrained approach emphasizes balance over richness, allowing the old vines and exceptional terroir to take center stage in the finished wine.
Technical Details: Bourgogne Blanc AOC; 100% Chardonnay; monopole vineyard ("Clos de la Carbonade"); vines averaging 60+ years of age; limestone and stony soils; hand harvested; partial fermentation and aging in French oak with limited new oak; lees aging for added texture and complexity; sustainably farmed.
Food Pairing: Grilled shrimp, roasted chicken, Dover sole, halibut, lobster, creamy pasta dishes, roast pork, mushroom risotto, goat cheese, Comté, and Gruyère. The wine's combination of ripe orchard fruit, citrus, vibrant acidity, and mineral precision makes it equally suited for seafood, poultry, and richer cream-based dishes while offering enough structure to develop beautifully over the next several years.
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