Jerome Galeyrand Marsannay Blanc Les Champs Perdrix 2022
92 Vinous
Drinking Window 2024 - 2030
Galeyrand's 2022 Marsannay Champs Perdrix Blanc delivers aromas of pear, green apple, orange zest and white flowers, followed by a medium to full-bodied, satiny and racy palate framed by chalky structuring extract. It's produced from a parcel Galeyrand planted himself with high quality massale selections.
91 Wine Advocate
Drink Date: 2024 - 2032
Galeyrand's 2022 Marsannay Champs Perdrix Blanc delivers aromas of pear, green apple, orange zest and white flowers, followed by a medium to full-bodied, satiny and racy palate framed by chalky structuring extract. It's produced from a parcel Galeyrand planted himself with high quality massale selections.
Variety: Chardonnay
Vine Age: Planted in 2016
Terroir: Located at the top of a steep slope, on Dijon-Corton limestone.
Viticulture: Organic (Ecocert, 2019)
Vinification: No added SO2 during vinification. Crushed and pressed in a vertical wood press, ambient yeast fermentation and aging for 12 months in barrels (20% new), aged for an additional 2 months in tank. No fining, light filtration if necessary. SO2 added before bottling (50-55 ppm total).
Description
92 Vinous
Drinking Window 2024 - 2030
Galeyrand's 2022 Marsannay Champs Perdrix Blanc delivers aromas of pear, green apple, orange zest and white flowers, followed by a medium to full-bodied, satiny and racy palate framed by chalky structuring extract. It's produced from a parcel Galeyrand planted himself with high quality massale selections.
91 Wine Advocate
Drink Date: 2024 - 2032
Galeyrand's 2022 Marsannay Champs Perdrix Blanc delivers aromas of pear, green apple, orange zest and white flowers, followed by a medium to full-bodied, satiny and racy palate framed by chalky structuring extract. It's produced from a parcel Galeyrand planted himself with high quality massale selections.
Variety: Chardonnay
Vine Age: Planted in 2016
Terroir: Located at the top of a steep slope, on Dijon-Corton limestone.
Viticulture: Organic (Ecocert, 2019)
Vinification: No added SO2 during vinification. Crushed and pressed in a vertical wood press, ambient yeast fermentation and aging for 12 months in barrels (20% new), aged for an additional 2 months in tank. No fining, light filtration if necessary. SO2 added before bottling (50-55 ppm total).
