Domaine Sylvain Langoureau Meursault‑Blagny 1er Cru “La Pièce sous le Bois” 2023

Winery Background and History

Domaine Sylvain Langoureau was founded in 1988 by Sylvain and Nathalie in Saint-Aubin. Spanning around 10 ha across Saint-Aubin, Puligny, Chassagne, and Meursault, the estate practices certified organic viticulture with low yields and hand harvesting. Their philosophy emphasizes terroir expression through minimal intervention and traditional Burgundian methods. Over time, they’ve earned a strong reputation for focused, mineral-driven whites that deliver consistent character and value  .

Producer and Wine Maker

Sylvain and Nathalie manage all aspects of vineyard and cellar. The fruit is hand-picked, pressed, and fermented with indigenous yeasts in a combination of oak (20–30% new) and stainless steel. After 11–12 months on fine lees, the wine is lightly filtered before bottling—preserving freshness and textural detail while showcasing precise terroir expression .

Vineyards and Micro Climate

“La Pièce sous le Bois” sits high in Meursault-Blagny on limestone-rich soils beneath Blagny forest. The elevated, well-drained site benefits from a continental climate—warm days, cool nights—ensuring phenolic balance, acidity, and chalky tension. These conditions support the production of expressive, finely structured Chardonnay  .

Vinification & Aging Methods

Fermentation is triggered by native yeasts in oak barrels (20–30% new) and stainless steel, followed by 11 months of aging on fine lees without bâtonnage. Bottling includes light filtration to maintain vibrant fruit character and structural clarity .

Tasting Notes

Pale straw color; aromatics reveal white peach, lychee, passion fruit, citrus zest, and floral notes. The palate shows creamy texture with chalky minerality, balanced acidity, and exotic fruit, finishing long and precise—elegant yet powerful  .

Food & Wine Pairing

Pairs beautifully with shellfish, grilled salmon or trout, creamy poultry dishes, mushroom risotto, and soft cheeses such as Brie or Comté. It also complements lobster, scallops, and herb-seasoned pork or veal .

Service Methods and Temperatures

Serve at 12–14 °C in white Burgundy glasses. Opening 15–20 minutes before serving allows aromas to open. Avoid chilling below 11 °C to maintain its minerality and texture .

Storage and Aging Potential

Enjoy between 2026 and 2034. Under proper cellar conditions (12–14 °C, ~70% humidity), it will develop tertiary layers such as honeyed nuts, toasted brioche, and deeper mineral complexity while retaining freshness .

Grape Varietals & percentage used

100 % Chardonnay

ABV (Alcohol by Volume)

13.6 %

Scores

• Burghound (Allen Meadows): 91 pts – “Hint of exotic… lychee, passion fruit… fine delineation on mineral-driven finish… Needs 4–5 years. Drink from 2029+.”