Pascal Clément, Bourgogne Blanc, Burgundy, France 2023
Founded in 2012, Maison Pascal Clément is based in Savigny-lès-Beaune and sources fruit from carefully selected sites across the Côte de Beaune and Mâconnais. Pascal Clément’s philosophy is to highlight the transparency of terroir with precise winemaking—favoring larger oak formats, native fermentations, and measured élevage that allow Chardonnay’s purity and minerality to shine.
- WINEMAKER: Pascal Clément
- FARMING: Sustainable (sourced growers)
- VARIETY: 100% Chardonnay
- TERROIR: East–west oriented vineyards including parcels in Savigny-lès-Beaune and Puligny-Montrachet on the alluvial plains of the Côte de Beaune, with marl-limestone soils; small percentage of fruit from the Mâconnais adds roundness.
- VINIFICATION: Primary fermentation in 3,500L foudre.
- AGING: Aged in 450L French oak puncheons for texture and aromatic complexity.
- TASTING NOTES: Pale gold with green highlights. Aromas of hazelnut, honey, butter, and white flowers (hawthorn, acacia), with subtle spice and flinty minerality. The palate is fine yet full, smooth and firm, with persistent length.
- FOOD PAIRINGS: Roast chicken, seared scallops, creamy mushroom pasta, or tinned cockles with lemon zest.
Pascal Clément, Bourgogne Blanc, Burgundy, France 2023
Founded in 2012, Maison Pascal Clément is based in Savigny-lès-Beaune and sources fruit from carefully selected sites across the Côte de Beaune and Mâconnais. Pascal Clément’s philosophy is to highlight the transparency of terroir with precise winemaking—favoring larger oak formats, native fermentations, and measured élevage that allow Chardonnay’s purity and minerality to shine.
- WINEMAKER: Pascal Clément
- FARMING: Sustainable (sourced growers)
- VARIETY: 100% Chardonnay
- TERROIR: East–west oriented vineyards including parcels in Savigny-lès-Beaune and Puligny-Montrachet on the alluvial plains of the Côte de Beaune, with marl-limestone soils; small percentage of fruit from the Mâconnais adds roundness.
- VINIFICATION: Primary fermentation in 3,500L foudre.
- AGING: Aged in 450L French oak puncheons for texture and aromatic complexity.
- TASTING NOTES: Pale gold with green highlights. Aromas of hazelnut, honey, butter, and white flowers (hawthorn, acacia), with subtle spice and flinty minerality. The palate is fine yet full, smooth and firm, with persistent length.
- FOOD PAIRINGS: Roast chicken, seared scallops, creamy mushroom pasta, or tinned cockles with lemon zest.