Wines Pernand-Vergelesses Rapet - Sous Frétille - 2022

Viniou Reviews

Domaine Rapet’s Pernand-Vergelesses Premier Cru "Sous Frétille" 2022 is a beautifully expressive white Burgundy crafted from 100% Chardonnay. The vineyard lies high on the slope just above the village of Pernand-Vergelesses, on the so-called “Sous Frétille” climat, which translates into a wine with notable freshness and minerality. 2022 was a relatively warm and balanced vintage in Burgundy, delivering grapes with both generous ripe fruit and a spine of refreshing acidity. Fermentation and élevage are typically conducted in French oak barrels, a discerning portion of which are new, imparting subtle toast and spice whilst allowing the distinctive terroir to shine through. The result in the glass is a wine of fine balance, with delicate aromas of white flowers and citrus, hints of stone fruits, and an underlying chalky minerality characteristic of the Premier Crus of Pernand-Vergelesses.

Pernand-Vergelesses sits at the northern end of the Côte de Beaune, just at the foot of the famous Hill of Corton. This part of Burgundy is celebrated for its cooler microclimate, which preserves natural acidity and supports elegant, mineral-driven white wines. The soils here are a mix of limestone and marl, excellent for Chardonnay, delivering wines with energy, finesse, and complexity. The historical legacy of winemaking in this area traces back centuries, with the terrain and exposures shaping wines of outstanding distinction and ageing potential.

For food pairings, this refined white Burgundy beautifully complements classic Burgundian fare such as chicken with morel mushrooms in a creamy sauce, or snails in garlic butter. Its minerality also makes it a superb match for grilled or pan-seared fish, shellfish such as scallops, or lightly spiced crab. Fresh goat’s cheese from the region would also be a delightful partner, as would vegetable dishes featuring asparagus or garden peas.

To enjoy all the nuances of this Premier Cru, serve it at a temperature of 11-13°C. If cellaring, it should evolve gracefully over the next five to seven years, developing even greater complexity with time. Decanting for 30 minutes prior to serving will help to open up its aromatic profile and reveal its full potential.