Domaine Sylvain Langoureau Meursault-Blagny 1er Cru “La Pièce sous le Bois” 2022

Winery Background and History

Founded in 1988 by Sylvain and Nathalie Langoureau, this fifth-generation estate encompasses ~10 ha across Saint-Aubin, Puligny, Chassagne, and Meursault. Certified organic, they practice hand-harvesting, grass cover in vineyards, and minimal intervention. Their careful artisanal methods have earned them a reputation for producing vibrant, terroir-driven white Burgundies that deliver excellent quality at fair pricing  .

Producer and Wine Maker

Sylvain and Nathalie oversee every step—vineyard to bottle. Grapes are hand-picked, fermented with indigenous yeasts in stainless steel and oak, and aged in 20–30% new French oak for 11–12 months on fine lees without bâtonnage. Light filtration preserves freshness and mineral clarity  .

Vineyards and Micro Climate

“La Pièce sous le Bois” lies in Meursault-Blagny, high on the slope under Blagny woods. Its limestone-rich soils and elevated position offer excellent drainage, while the continental climate brings warm days and cool nights. The site’s terroir imparts freshness, tension, and mineral backbone to the wine  .

Vinification & Aging Methods

Grapes are gently pressed and fermented naturally. Aging takes place for about 11 months in demi-muids, with 20–30% new oak, and the wine spends 36–48 hours on lees post-press. No bâtonnage is done, preserving tension. Light filtration just before bottling keeps texture and vibrancy intact  .

Tasting Notes

Medium-straw in color, it offers aromas of white peach, lychee, passion fruit, honeyed almond, and floral nuances. The palate is medium-bodied with a creamy texture, bright acidity, and flinty minerality. Exotic fruit interplay with chalky tension leads to a poised and sustained finish  .

Food & Wine Pairing

Pairs exceptionally with rich seafood—lobster, scallops—herbed poultry, creamy mushroom dishes, and soft cheeses like Brie or Comté. It also complements pork or veal in herb-infused sauces .

Service Methods and Temperatures

Serve at 12–14 °C in white Burgundy glassware. No decant needed, but allow 15–20 minutes in the glass for aromatics to bloom. Avoid chilling below 11 °C to retain its minerality and depth  .

Storage and Aging Potential

Best enjoyed from 2026 to 2035. When cellared at ~12–14 °C with stable humidity, tertiary layers like honey, toasted nuts, and forest-floor notes will develop, while sustaining a crisp mineral core .

Grape Varietals & percentage used

100 % Chardonnay

ABV (Alcohol by Volume)

13 %

Scores

• Burghound (Allen Meadows): 91 pts – “Outstanding… exotic aromas… finely detailed, mineral-driven finish… Needs 4–5 years. Drink from 2029+.”