Good Chassagne is halfway between mineral Puligny and fat, buttery Meursault. This is delicious with buttery oak and minerality. Perfect with creamy cheeses or rich shellfish like lobster.
Chardonnay is undoubtedly the most famous white grape in the world. When it is grown in the right conditions (similar to those found in Burgundy) it has the ability to produce the most exquisitely textured wines in the world when it is subjected to a period of maturation in real oak barrels. The best wines show white peach and vanilla aromas on the nose and a tightly structured palate with fine acidity, minerality and a distinctive creaminess.
The origins of the Pillot family in Chassagne can be traced back to the eighteenth century, when they seem to have been coopers more than vignerons. In the nineteenth century they abandoned barrel-making in favour of enlarging the property in Chassagne. Fernand and Laurent, who is the fourth generation, added to it again in 1992, and then in 2001 Laurent’s wife Marie-Anne inherited half of her family’s property, the Pommard domaine of Pothier-Rieusset, and Laurent and his father bought the other half. The domaine now stands at 14.5 hectares of vines across almost the whole length of the Côte de Beaune from Santenay to Beaune.
Chassagne-Montrachet is a village in the prestigious Côte de Beaune making predominantly white wines from Chardonnay and light reds from Pinot Noir. The whites are the most sought after and are halfway between the richness of Meursault and minerality of Puligny-Montrachet.
With its fine mineral acidity and creamy texture Oaked Chardonnay is great with a wide range of dishes including creamy cheese, truffles, poultry, veal and rich fish and shellfish.