About
Domaine Au Pied du Mont Chauve
Domaine Au Pied du Mont Chauve is located in Chassagne-Montrachet, Burgundy. It holds 30 hectares of vines within Chassagne-Montrachet, Puligny-Montrachet and Saint-Aubin, cultivated according to organic and biodynamic concepts, certified organic since 2019. The winemaker Antoine Lepetit de la Bigne, previously at Domaine Leflaive, produces wines of superb intensity and precision.
The top wines of the domaine are Chassagne-Montrachet Premier Cru Cailleret, Chassagne-Montrachet Premier Cru Clos Saint-Jean and Saint-Aubin Premier Cru En Remilly. The Chassagne-Montrachet Premier Cru Cailleret 2011 scored 92, Chassagne-Montrachet Premier Cru Clos Saint-Jean 2011 scored 92, and the Saint-Aubin Premier Cru En Remilly 2011 scored 92 by the Wine Advocate.
Robert Parker’s tasting notes on the Chassagne-Montrachet Premier Cru Cailleret 2011: “The 2011 Chassagne-Montrachet Premier Cru Les Caillerets is endowed with fine precision on the nose with a liquorice scent developing with aeration. The palate demonstrates good ripeness and precision from its citrus-driven entry to its precise linear finish that seems to rein everything in and lends the sophistication one expects from a Caillerets. Drink now-2020.”
History
2007
Antoine Lepetit de la Bigne is in charge of winemaking at Domaine Au Pied du Mont Chauve. The domaine is founded by Francine Picard in 2007.
Approach
Biodynamic, Certified organic since 2019
The vineyards of Domaine Au Pied du Mont Chauve are cultivated according to organic and biodynamic concepts, certified organic since 2019.
In the winery, the white grapes are pressed, settled overnight and fermented. For the 2019 vintage, a small amount of sulphur was applied, but for the 2020 vintage none at all. The lees are seldom stirred, and the wines are racked to tanks at the end of the first year.
The red grapes are entirely destemmed, though for the 2020 vintage of some cuvées, from 20 to 50 percent of whole bunches were used. Fermentation is conveyed in stainless steel tanks with light extraction. Sulphur isn't added. Maturation takes place in from 10 to 30 percent of new wood.
Antoine Lepetit de la Bigne pays a lot of attention to the selection of oak barrels and the bottling date to emphasize the uniqueness of different terroirs.