White dry
Pernot-Bélicard Puligny-Montrachet 1er Cru "Champ Gain" 2023 is a structured and mineral white wine from a prestigious Burgundy appellation. Crafted from Chardonnay grapes, this top-tier (Premier Cru) wine reflects the authentic style of winemaker Philippe Pernot, distinguished by the energy and precision of classic winemaking.
The wine's aroma is dominated by notes of white flowers, lemons, grapefruit peel, and crushed stone. On the palate, it stands out with excellent concentration, a firm mineral backbone, and vibrant acidity that creates a long, clean finish. The wine boasts excellent aging potential—it will reveal its best qualities and full complexity after 5–10 years of cellaring.
The "Champ Gain" vineyard is located on the upper part of the Puligny-Montrachet slope, where the soil is dominated by shallow limestone and marl. Due to the higher elevation of the vineyards, the grapes grown here maintain high natural acidity, resulting in a wine with bright freshness and a firm structure. The estate applies principles of minimal intervention: fermentation and aging in oak barrels are managed very carefully to avoid overpowering the natural character and minerality of the berries.
This wine is best served chilled to a temperature of 10–12 °C. Thanks to its robust structure and lively acidity, it pairs perfectly with scallops, lobster, pan-seared halibut fillets with butter and cream sauces, and aged hard cheeses.
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).
