Country: France

Region: Burgundy

Domain: Guillemard-Clerc

Designation: Bourgogne, Puligny-Montrachet 1er Cru, Bienvenues-Bâtard-Montrachet Grand Cru, Beaune 1er Cru, Clos de Vougeot Grand Cru

Color: White - Red

Description/ technical specs: See below

Awards:

The Domaine Guillemard-Clerc is located at Puligny-Montrachet, a small village in the Burgondy Region - a territory delimited by the cities of Lyon and Chablis - which is the place of one of the  most renowned white wine in the world.

Since the year 1990 when it was about half an acre wide, the Domaine Guillemard-Clerc has kept growing through the addition of new  parcels with the prestigious name such as Clos des Coucherias - Beaune 1er Cru, Bienvenues-Bâtard-Montrachet Grand Cru or more recently Les Folatières under the Appellation Puligny-Montrachet 1er Cru to cover an area of 8.5 hectares today. This increase in areas was accompanied by investments in equipment (new vat room, pneumatic press, etc.).

We develop and improve the cultivation of vines in ways that are environmentally friendly or sustainable. They are plowed (subsoiling) at least once a year so that the rainwater penetrates easily into the ground so as not to favor erosion.

Vinification Methods:

White Wines: As soon they arrive in our vinery, white grapes are immediately pressed to avoid any risk of maceration and oxidation. The resulting juice is then decanted and put into oak barrels (out of which 1/5th of new oak barrels from Allier Region) where it is vinified over 9 months. Lees are stirred during the first months and wine regularely topped-up until racking and blending, before bottling.

Red Wines: Red grapes (Pinot Noir) are totally destemmed and remain in vat over approximatey 10 days in order to get this rubis color so caracteristic along with   éraflé, avant de cuver une dizaine de jours, pour obtenir une couleur rubis irréprochable, fine tannins and a palet of complex aroma. The grapes are then pressed into wine which will then age in oak barrels over15 months approximately (out of which 1/5th of new oak barrels from Allier Region) . Then, the wine will be regularely topped-up and closely oenologically monitored until racking and blending, before bottling.

Sparkling Wines: Les raisins sont cueillis manuellement et transportés jusqu'au pressoir en caisses ajourées. La vinification se fait selon un cahier des charges bien spécifique définissant la méthode traditionnelle appelée aussi méthode champenoise. Le Chardonnay sert à élaborer les Blancs de Blanc tandis que les Blancs de Noir sont issus du Pinot Noir.The grapes are picked manually and transported to the press in openwork boxes. The vinification is done according to the specifications for the "Traditional Method" also called the "Champagne Method". Chardonnay is used to make Blanc de Blancs while Blanc de Noir is made from Pinot Noir.

Tips to keep and taste wines from our Domain:

White Wines: The Bourgogne Aligoté should be drunk quickly within a few months following bottling. This is a lively wine which must remain on freshness. A dry wine perfect for an aperitif (with ou without cassis liquor), it will also get along with sea food, ham, escargots and frog legs...

White Chardonnay Burgundy should be drunk 2 to 3 years after bottling. It is best to let it age one year before drinking so it will round up a little bit. It is an easy wine to drink: aperitif, entrées, fish, quiche, goat cheese,...

Les AOC Saint Romain « En Chevrot », Beaune « Chaume Gaufriot » et Puligny-Montrachet « Les Reuchaux » should be drunk within 3 to 5 years after bottling. The Saint-Romain will perfectly get along with a cold fish entrée, The Beaune will better paire with river fish, fish with sauce and white meat while Puligny-Montrachet "les Reuchaux" will give its best with fish prepared with cream or steam cooked.

Les AOC Puligny-Montrachet « Elégance », Puligny-Montrachet les « Meix » et Puligny-Montrachet « Les Enseignières » can be kept approximately 5 years. Le Puligny-Montrachet « Elégance » is always a littlle bit harsher than the others. Le Puligny-Montrachet « les Meix » vines, of great finesse, are located just under the famous 1er Cru "Les Pucelles". It goes well with scallops.  The Puligny-Montrachet « Les Enseignières » which vines are located just under the Grands Crus Bienvenues Bâtard Montrachet is more ample and marries well with foie gras, sweetbreads, chicken with morels or crayfish…

The AOC Puligny-Montrachet 1er Cru « Les Folatières » et « Les Pucelles » as well as the Grand Cru Bienvenues Bâtard Montrachet can be kept at least 5 years and more depending on the vintage. They all perfectly paire with foies gras, fish and white meat. They can be also tasted at their peak with just some plain puff pastries.

Red Wines: The Red Burgundy Pinot Noir should be drunk 2 to 3 years following its bottling. It's a light red wine which goes along with deli meats, barbecues and cheeses.

The AOC Beaune 1er Cru « Clos des Coucherias » can be kept 5 to 12 years and more. This is a very delicate wine which goes well with red meat: prime ribs, lamb shops, duck breasts, beef  bourguignon,  pot au feu, rosted white meat and creamy cheese...

The AOC Grand Cru « Clos de Vougeot » should rest at least 5 to 7 years before to be drunk. This is a fine and well structured wine which goes well with read meats, game and cheese.

Of course these indications may vary based on vintage and storage conditions.

 Access the technical specifications...

Accédez à la fiche technique Beaune 1er Cru - Bourgogne Rouge
Accédez à la fiche technique Clos de Vougeot Grand Cru - Bourgogne Rouge
Accédez à la fiche technique Puligny Montrachet 1er Cru - Bourgogne Blanc
Accédez à la fiche technique Saint Romain - Bourgogne Rouge