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Florent Garaudet Monthelie Sous le Cellier 2022 750ml
$55.99
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Florent Garaudet Monthelie Sous le Cellier 2022 750ml
Product Details
First, use a large well-shaped glass (this limpid, soft yellow-gold Monthelie Sous le Cellier is Burgundy, after all, and another textbook example of how fine wine evolves over time after it’s poured). The elegant, honeyed Chardonnay nose unfurls gradually like a peacock’s tail, with aromas of salted Bosc pears, ripe white peaches, hazelnuts, and lime blossoms moving in and out of the foreground, adding aromatic suggestions of crystallized honeycomb, fresh cream, and parsley as the nose develops over time. On the palate, the wine is impressively concentrated, at the same time delicately textured, with an overriding impression of freshness and self-confident elegance. Ample, focused flavors echoing and magnifying the beautiful stone fruit nose are seasoned with palpable briny minerality, and persist in the long, sweet-spice-and-white-pepper seasoned finish. Drink now–2035. Pair with ham roasts, cow-milk cheeses, and butter-laced seafood preparations are all wonderful with this wine. Côte de Beaune whites are also delicious with a simple roast poultry.
Like Klaus-Peter Keller and Raphaël Bérêche, Florent Garaudet is a self-confident visionary, who, at the age of twenty-three was impatient to strike out on his own. So instead of joining his father, Paul Garaudet, at the estate that has been in the family for five generations, Florent talked both of his grandmothers into giving him their vines, and beginning with the 2008 vintage, he has rocketed to the head of the class in Monthelie. But with only three hectares in seven appellations, including Monthelie Premier Cru, Puligny-Montrachet, Volnay, and Meursault, Florent’s wonderful, mineral-infused white and red Burgundies are always in short supply. At his tiny domaine, Florent does everything, from answering the phone to bottling the wine. “It’s not a gigantic task to take care of a three-hectare estate,” he told me. “So I can be very careful when I work.” To his advantage, the vineyards are mostly old, and densely planted at nearly 12,000 vines per hectare. All of his wines, white and red, spend time in oak barrels from multiple coopers, each chosen with a specific cuvée in mind. The goal is to add complexity to each finished wine—without getting in the way—resulting in wines with elegant structure, serious concentration, and above all, compelling freshness.
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