Decanting Time: No decanting needed. Serve at 8 - 12°C.

Our suggestion for decanting time is based on bottles we tried at Txanton. We guarantee that Txanton stocks are imported and maintained in proper storage within the correct temperature and humidity suitable for wine.

Good to know: As one of the leading biodynamic wine specialists in Burgundy, combined with the expertise of winemaker Eric Germain, Domaine Vincent Girardin makes use of indigenous yeast during the fermentation process of their wines. Winemaking additives were discontinued, as were herbicides and insecticides. They also harvest grapes earlier than intended in order to ensure balance and avoiding over ripening. The use of new oak has been strictly limited, focusing more on the length the wines are stored in the barrel. This allows the wines to develop a more delicate and subtle complexity and elegance.

Vincent Girardin's Meursault 1er Cru Les Perrières 2016 brings to the fore, a slightly more saline and mineral edged style. Gorgeous nuances of ripened white peach and lime zest on the nose are elevated by notes chalk and wet slate. The palate exudes minerality on a refined level, surrounded by beautiful hints of caramelized orange zest and butterscotch. On the finish, the wine showcases its opulent depth and age with afternotes of toast and vanilla.

A prestigious domaine based in Mersault, Domaine Vincent Girardin is highly regarded for the creation of some of the best biodynamic wines in Burgundy today. Having inherited five acres of vines from his parents, whose family goes back to the 17th Century in Burgundy, 19-year-old Vincent Girardin, went out on his own in 1980 to produce the best grapes he could find in Côte de Beaune. In 2001, he shifted his focus on the purity and elegance of his wines rather than the concentrated and heavily extracted styles in the 90's. This eventually led to the revolution on the style of wines being produced in the region.