Girard Bonnet A Mi-Chemin MV (2022 base)

D&M NOTES:

TASTING: The nose opens with a hit of lemon, chalk, whisper of apple crumble, apricot and tarragon. On the palate this shows both precision and depth of flavor with chalky minerality, lemon juice, stone fruit and apple crumble, and a light just there chervil/ tarragon note to finish. This is excellent now, but will age well through at least 2035. Try this with Pork schnitzel and grilled apples.

PRODUCTION: This is entirely Chardonnay and a 50/50 split of Oger and Le Mesnil-sur-Oger. This is mostly from the 2022 vintage with 30% coming from 2019-2021. It was initially fermented in 60% oak and 40% stainless steel before going through the Champagne process and being in contact with the fine lees for 18 months. It was disgorged with a final dosage of 1.5 grams per liter.

ABOUT THE PRODUCER: This estate was launched in 2018 by Paul Girard at the young age of 23 using the familys combined 12 hectares of vineyards in the Grand Cru villages of Le Mesnil-sur-Oger and Oger, and the Premier Cru village of Vertus, In the vineyards, Paul is firmly commited to organic and biodynamic viticulture and, in his newly built cellar, Paul is similarly focused on a precise way of working. After pressing, the must goes into either barrels or stainless steel. Here fermentation occurs with natural yeast, and the wine is kept on its full lees, a natural way to protect the wine from oxidation. His cellar philosophy is that he is not against sulfur though it is used only when and if he deems it necessary. The wine media has repeatedly called Paul a rising star of the Cte des Blancs, praise that he has brushed off with a stated goal of simply making the best wines possible and making his cuvees better and better.