Domaine Darviot-Perrin 2021 Chassagne-Montrachet "Blanchots Dessus" 1er Cru 750ml

0.30 hectares planted in 1969 below the southern end of Montrachet known to locals as “pieds du Montrachet” .
Production : 1800 bottles
Colour : gold , green tints.
Bouquet : Gloriously complex with abundant freshness and floral overtones of honeysuckle.
Palate : sleek, seamless texture with extract and structure of a Grand Cru quality .

Didier and his son Pierre-Antonin DARVIOT (who joined the Domaine in 2020) are quintessential vignerons.
A tightly knit team that oversees every phase of the winemaking procedure from pruning and ploughing to racking the casks and bottling on their own premises. Didier learned the trade from his father-in-law Pierre PERRIN who was a legendary figure in the winemaking echelons of Meursault and Volnay.

The first commercial bottlings involved a handful of cases of the 1989 vintage.
The Domaine today stands at 11 hectares of selections massales. The oldest vineyards are over 100 years old.
The Domaine is internationally considered one of the finest sources of red & white Burgundies. In 2001, a family succession brought a prime half-hectare plot of 1er Cru Meursault Genevrières to round out the range of exquisite Meursault vineyards. The other jewels in the crown are the Blanchots-Dessus 1er Cru in Chassagne – literally under Montrachet and the Volnay Les Blanches and 1er Crus Gigotte and Santenots .

Viti/Vinification:
The domaine has been non-certified organic for 25 years and in clement and dry vintages, they shift directly to biodynamie.
The average age of these prized vineyards is 60+ years and it is an emphasis on the work in the vineyard which makes the difference at Darviot-Perrin. The vital element is bringing healthy, ripe grapes to the presses and vats .
Vinification is important but cannot replace impeccable fruit from the vineyard. “Minimal intervention” is the watchword in the cellar, which is naturally cold and moist. Malolactic fermentations frequently take almost a year to complete, enhancing the complexity and quality of the wines.
The Darviots leave higher levels of natural CO2 at bottling. Therefore, SO2 is minimal.