Wines Unspecified Domaine Jacques Carillon - 1er Cru Les Perrières - 2014

Viniou Reviews

Domaine Jacques Carillon’s 2014 1er Cru Les Perrières is a superb white Burgundy epitomising the elegance and precision of top-flight Chardonnay from the renowned Puligny-Montrachet area, though the precise village is not specified. Composed exclusively from Chardonnay, this Premier Cru boasts a pedigree that combines the domaine’s traditional viticulture and meticulous winemaking. The 2014 vintage is praised for its freshness and energy, benefiting from a cooler growing season with well-timed sunny periods, resulting in wines of excellent balance, juicy acidity, and refined concentration. The Les Perrières vineyard, with its stony, well-drained soils, imparts a striking mineral core, supporting aromas of white blossom, citrus, ripe stone fruit and nuanced hazelnut, alongside brisk, chalky tension and a lingering saline finish.

Burgundy is synonymous with world-class Chardonnay and Pinot Noir, and the Côte de Beaune—where most Premier Cru whites hail from—is prized for its mosaic of microclimates and fossil-rich limestone soils. The region's long viticultural tradition, dating back to monastic stewardship in the Middle Ages, continues to influence today’s artisanal winemakers. The interplay of cool continental climate and well-exposed slopes allows grapes to ripen slowly, concentrating complexity and preserving vibrant acidity—attributes especially prized in cooler vintages like 2014.

This splendid white wine finds its ideal partners in delicate and refined cuisine. Classic pairings include seafood such as seared scallops, lobster or Dover sole in a light beurre blanc, and it harmonises beautifully with roast chicken, morels in a cream sauce or veal blanquette. Local Burgundy dishes like gougères or pike quenelles also complement its texture and aromatics. The wine’s mineral backbone cuts through richness and brings clarity to creamy sauces, while its subtle oak is well-matched to roasted or poached white meats.

To enjoy this Premier Cru at its best, serve well-chilled but not too cold, ideally between 11 and 13°C. Decanting for about 30 minutes will help open up its bouquet, revealing layers of citrus peel, almond and wet stone. This wine will reward immediate appreciation or several more years of careful cellaring for further complexity.