Domaine Sylvain Langoureau Chassagne-Montrachet Village “Les Pierres” 2023

Winery Background and History

Founded by Sylvain and Nathalie in 1988, Domaine Sylvain Langoureau is a family‑run, certified organic estate in Saint‑Aubin and nearby Côte de Beaune villages. Spanning about 10 ha, it emphasizes hand-harvesting, low yields, and minimal intervention. The domaine has earned acclaim for delivering textured, site‑driven Chardonnay that clearly reflects each unique lieu‑dit. Their meticulous approach to terroir expression and sustainable farming has garnered high praise from both critics and collectors. 

Producer and Wine Maker

Sylvain and Nathalie personally oversee vineyard and cellar operations, maintaining strict control over quality. Grapes are hand-picked and fermented with indigenous yeasts in a blend of stainless steel and oak barrels. Around 20–30% new oak is used during an 11–12 month aging period. Lees contact adds creaminess while preserving freshness, with only light filtration before bottling to maintain purity.

Vineyards and Micro Climate

The “Les Pierres” lieu-dit sits mid-slope in Chassagne-Montrachet, planted on limestone-rich, well-drained soils. With its east‑southeast exposure and continental Burgundy climate—warm afternoons and cool nights—it nurtures balanced phenolic ripeness and pronounced minerality. The vineyard’s elevation and chalky subsoil lend tension and clarity to the final wine. 

Vinification & Aging Methods

Hand-harvested fruit is gently pressed and fermented with its native yeasts. Approximately 20–30% new French oak is used for a balanced 11–12 month maturation, alongside stainless steel. The wine is aged on fine lees without bâtonnage, then lightly filtered prior to bottling to retain energy and texture.

Tasting Notes

Pale straw in appearance. On the nose, bright citrus (lemon peel, lime), white peach, and subtle flint emerge. The palate is crisp yet layered, offering flavors of apricot, melon, saline minerality, and fresh acidity. The finish is long, precise, and chalk-driven, showcasing both delicacy and structure. 

Food & Wine Pairing

Pairs beautifully with herb-roasted chicken or turkey, scallops in butter sauce, grilled salmon or red mullet, creamy pasta, and soft cheeses like Brie or Comté. Mushroom risotto and seafood dishes also complement its soulful, mineral character.

Service Methods and Temperatures

Serve at 12–14 °C in white Burgundy glasses to enhance aromatics and texture. No decanting needed—allow a brief 15–20 minute exposure after uncorking to fully express its bouquet. Avoid serving too cold to preserve complexity.

Storage and Aging Potential

Optimal drinking window is 2025–2031. When cellared under ideal conditions (12–14 °C, ~70% humidity), it will develop tertiary richness—think honeyed nuts and minerally depth—while maintaining its lively backbone.

Grape Varietals & percentage used

100 % Chardonnay

ABV (Alcohol by Volume)

13 %