Domaine Sylvain Langoureau Chassagne‑Montrachet Village “Les Houillères” 2023

Winery Background and History

Domaine Sylvain Langoureau, established in 1988 by Sylvain and his wife Nathalie, is a family-run organic estate of approximately 10 ha in Saint-Aubin and neighboring villages. Now fully certified organic, the domaine embraces low-yield viticulture, hand-harvesting, grass-covered vineyards, and traditional Burgundian winemaking. Over decades, they’ve gained a reputation for terroir-driven whites expressive of mineral energy and purity, earning consistent praise among Burgundy enthusiasts  .

Producer and Wine Maker

Sylvain and Nathalie Langoureau oversee all vineyard and cellar practices. Emphasizing minimal intervention, they use natural yeast fermentations in both oak barrels and stainless steel, with limited new oak (20–30%). Lees aging adds texture while preserving clarity and typicity. Their precise, terroir-centric philosophy ensures each bottling—including Les Houillères—faithfully reflects its origin  .

Vineyards and Micro Climate

“Les Houillères” is a lieu-dit located just below Bâtard-Montrachet, at the border with Puligny, planted on limestone-rich, chalky soils that provide excellent drainage. The continental climate—warm days and cool nights—supports balanced phenolic ripeness, vibrant acidity, and strong mineral tension. The site’s elevated position and soil makeup impart saline, taut character to the wine  .

Vinification & Aging Methods

Grapes are hand-picked and gently pressed. Fermentation occurs naturally using native yeasts in a blend of stainless steel and oak barrels (20–30% new). The wine ages on fine lees for approximately 11–12 months without bâtonnage, followed by light filtration before bottling. This restrained approach ensures freshness, texture, and purity of fruit .

Tasting Notes

Pale straw with green reflections. The bouquet reveals lime zest, sweet melon, toasted brioche, and chalky minerality. On the palate, it is full-bodied yet crisp—featuring apricot, peach, saline minerality, and bright acidity, finishing long and rakish with chalky tension and a touch of oak warmth  .

Food & Wine Pairing

Excellent with poultry (roast chicken, turkey), shellfish in herb-butter sauces, grilled red mullet, salmon, creamy pasta dishes, and soft cheeses like Brie or Comté. Its structure also supports richer dishes like mushroom risotto or Parmesan-crusted fish  .

Service Methods and Temperatures

Serve at 12–14 °C in white Burgundy glassware to accentuate aroma and texture. No decanting is necessary, though letting the wine sit 15–20 minutes post-opening allows it to fully express its bouquet. Avoid serving below 11 °C to preserve its minerality .

Storage and Aging Potential

Best enjoyed between 2025 and 2031. With optimal cellar conditions (12–14 °C, ~70 % humidity), it can gracefully mature, developing tertiary notes of honeyed nuts and deeper mineral complexity while maintaining freshness .

Grape Varietals & percentage used

100% Chardonnay

ABV (Alcohol by Volume)

13%