2022 Armand Heitz Chassagne Montrachet 1er Cru Morgeot Blanc, Burgundy

The wine has a pale ruby color. The nose offers aromas of juicy red fruits (wild strawberry, crushed raspberry, red currants, red cherry), a hint of cranberry jam, wild blueberry, as well as a smoky, peppery and slightly woody touch (toasted hazelnut, a very delicate coffee aroma), as well as notes of sweet spices in the background (liquorice, nutmeg, white pepper) and a hint of cornflower. The palate is lively, chiseled, with salivating acidity and fine but structured tannins. It expresses the flavors of tangy red fruits (red cherry, crushed raspberry, wild strawberry, cranberries), combined with a hint of blueberry, a fine woody hint (coffee, toasted hazelnut) and spicy (white pepper, nutmeg, a touch of liquorice). The finish is persistent, with a nice acidity, which brings freshness, and a good bitterness of bird cherry, as well as a smoky and herbaceous touch in the background.

91 points vertedevin.com

The Armand Heitz Chassagne-Montrachet 1er Cru Morgeot Blanc is a layered and expressive white Burgundy from one of the Côte de Beaune’s most historic and respected premier cru sites. Armand Heitz, who took over his family domaine in 2012, has quickly become known for producing wines that combine precision and elegance with respect for tradition and the environment. His organic and biodynamic approach in the vineyards ensures that each wine is a pure reflection of terroir, with Morgeot being a standout for both power and finesse.

Morgeot is one of Chassagne’s largest and most celebrated premiers crus, with clay-limestone soils that give Chardonnay both richness and mineral drive. The site tends to yield wines that are more full-bodied than other parts of the village, yet still balanced by freshness and structure. Heitz uses gentle pressing, native yeast fermentations, and maturation in French oak barrels (with a judicious use of new oak) to craft a wine that is complex, textural and long-lived.

In the glass, the wine shows pale gold with green highlights. Aromatically it offers lemon curd, ripe pear and white peach layered with notes of acacia blossom, hazelnut, struck flint and subtle spice from oak. The palate is concentrated yet poised, with citrus and stone fruit at its core, wrapped in creamy lees texture and lifted by bright acidity. A chalky mineral backbone drives the long, elegant finish, showing both power and restraint.

Food pairings highlight its richness and complexity: lobster with butter, roasted chicken with morel mushrooms, veal in a cream sauce, or vegetarian dishes such as truffle risotto, roasted cauliflower with almond cream or pumpkin ravioli with sage. With its concentration and structure, it will evolve beautifully for 10 to 15 years, gaining layers of honey, nut and truffle.