White dry
Pernot-Bélicard Meursault 1er Cru "Perrières Dessous" 2023 is one of the most highly regarded and sought-after white wines from Burgundy. Crafted from Chardonnay grapes, this Premier Cru wine demonstrates exceptional precision, depth, and the unparalleled minerality of the appellation.
The wine's aroma is dominated by notes of white flowers, fresh citrus fruits, roasted hazelnuts, and prominent crushed stone. On the palate, the wine is highly concentrated and elegant, featuring vibrant acidity and a firm mineral backbone. The finish is exceptionally long and clean. This is a wine with immense aging potential—it will reveal its full complexity after 7–15 years in the cellar.
The "Perrières" vineyard is often equated by experts to Grand Cru status due to its unique soil. "Dessous" (the lower part of the vineyard) is distinguished by an exceptionally stony, limestone-rich soil, which gives the wine its characteristic flint (crushed stone) profile and strict structural tension. The estate applies principles of minimal intervention, and aging in oak barrels is managed with extreme precision to maximally reflect the characteristics of this exceptional terroir.
This wine is best served chilled to a temperature of 10–12 °C. Thanks to its complexity and robust structure, it pairs perfectly with lobster, scallops, halibut fillets with truffle and butter sauces, and high-quality poultry dishes.
Although the estate's name appeared on the market relatively recently, its foundation is built on historic family holdings. The founder, Philippe Pernot—grandson of the renowned Burgundy winemaker Paul Pernot—along with his wife from the Bélicard family, took over plots of old vines. Today, the estate manages vineyards in the prestigious appellations of Puligny-Montrachet, Meursault, and Beaune, where shallow limestone and marl soils shape the authentic character of the grapes.
Philippe Pernot's winemaking style is strictly focused on preserving freshness and the natural energy of the grapes. In the cellar, frequent lees stirring (bâtonnage) is deliberately avoided, and the use of new French oak barrels is limited to 20–30%. This technique prevents the wine from becoming too heavy or buttery, allowing aromas of crushed stone, citrus zest, and white flowers to dominate. The palate maintains a firm mineral backbone, ensuring a classic structure with long aging potential.
Due to their balanced acidity and pronounced minerality, these white wines perfectly complement delicate seafood dishes. They pair precisely with fresh oysters, sea scallops, lobster, and baked halibut fillet with a white wine and butter sauce (beurre blanc).
