Domaine Pernot-Belicard
BRAND OWNER
Domaine Pernot-Belicard is the latest business (2009), the area of its vineyards is small, less than 6 hectares. Factually, this is the dowry of the owner of the little-known Domaine Belicard to his daughter, who married Philippe Pernot, whose family history in Puligny-Montrachet has been going on for 250 years. The Perno family has long been believed as one of the three pillars (along with Domaine Leflaive and Domaine de Montille) of this commune, in which ironically most of the grapes are still sold to merchants. Philip was lucky with his wife also because she is the only heiress of her domain, which avoided the fragmentation of the vineyards.
At the main hour, Philip himself will no doubt invest his share of Domaine Paul Pernot in the family business, but from this year he plans to buy berries from his father’s farm in order to expand the Pernot-Belicard line. Philipp in hurry with the bat from the very beginning, introducing the point of improvements in the vineyard and in the cellar. Well he cruelly destroys excess shoots, double sorting of berries is introduced, mandatory hand picking and additionally, Domaine Pernot-Belicard is among the earliest pickers in Puligny-Montrachet, that’s why in wine you can be the best express the varietal qualities and freshness of Chardonnay. Grapes are subjected to soft pressing in the form of whole bunches without crushing.
As soon as there was more space in the cellar, Philippe, now relieved of the need to quickly bottle his products, switched to a longer aging of wines: now they are stored in barrels until August and then another 3−6 months on fine lees in a stainless steel vat. So give the floor to the winemaker himself: "Why is it taking so long? All for the blessing of greater complexity of wines, their integration, or something … Our sites are already the envy of lots, which also proves the unflagging interest of merchants, but I want more and more. I am convinced that my chardonnay will benefit from long aging and I will continue to move in this direction. As for finishing in flint, I wouldn’t say that I’m all that original — it’s a fairly common practice at the Cote de Beaune these days. The only caveat is that we use batonnage in cool years, when more concentration is required, and refrain from it in hot years, for example, in 2019, alcohol in some wines reached 14%, and there was no need for additional saturation."
At the main hour, Philip himself will no doubt invest his share of Domaine Paul Pernot in the family business, but from this year he plans to buy berries from his father’s farm in order to expand the Pernot-Belicard line. Philipp in hurry with the bat from the very beginning, introducing the point of improvements in the vineyard and in the cellar. Well he cruelly destroys excess shoots, double sorting of berries is introduced, mandatory hand picking and additionally, Domaine Pernot-Belicard is among the earliest pickers in Puligny-Montrachet, that’s why in wine you can be the best express the varietal qualities and freshness of Chardonnay. Grapes are subjected to soft pressing in the form of whole bunches without crushing.
As soon as there was more space in the cellar, Philippe, now relieved of the need to quickly bottle his products, switched to a longer aging of wines: now they are stored in barrels until August and then another 3−6 months on fine lees in a stainless steel vat. So give the floor to the winemaker himself: "Why is it taking so long? All for the blessing of greater complexity of wines, their integration, or something … Our sites are already the envy of lots, which also proves the unflagging interest of merchants, but I want more and more. I am convinced that my chardonnay will benefit from long aging and I will continue to move in this direction. As for finishing in flint, I wouldn’t say that I’m all that original — it’s a fairly common practice at the Cote de Beaune these days. The only caveat is that we use batonnage in cool years, when more concentration is required, and refrain from it in hot years, for example, in 2019, alcohol in some wines reached 14%, and there was no need for additional saturation."
