Armand Heitz Bourgogne Blanc 2022

Armand Heitz Bourgogne Blanc is a regional white Burgundy from a grower based in Chassagne-Montrachet.

Armand Heitz took over his family's vines in 2012, working from Chassagne-Montrachet and Pommard, and has since become one of the more closely watched young growers of the Côte de Beaune. The vineyards are farmed biodynamically as part of a wider polyculture project that runs livestock and crops alongside the vines, an old Burgundian arrangement that had all but disappeared. In the cellar the approach is restrained, with little new oak and minimal handling. This Bourgogne Blanc blends Chardonnay with small amounts of Pinot Blanc and Pinot Gris, both permitted in white Burgundy and both once common in the region's vineyards before Chardonnay came to occupy almost every row.

Serve at around 11 to 12 degrees as an aperitif or with shellfish, roast chicken and soft cheeses.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh, Restrained
Grape Varietal: Chardonnay with Pinot Blanc and Pinot Gris
Tastes Like: Comparable to an unoaked or lightly oaked Chardonnay, but leaner and more savoury than a New World example
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Bourgogne AOC
Region: Côte de Beaune, Burgundy, France
Terroir: Regional vineyards around Chassagne-Montrachet and Pommard, farmed biodynamically within a mixed polyculture
Aging: Restrained handling in the cellar with little new oak
Serving Temperature: 11–12℃ – Serve chilled

Armand Heitz took over his family’s vines in 2012, working from Chassagne-Montrachet and Pommard, and has since become one of the more closely watched young growers of the Côte de Beaune. The vineyards are farmed biodynamically as part of a wider polyculture project that runs livestock and crops alongside the vines, an old Burgundian arrangement that had all but disappeared. In the cellar the approach is restrained, with little new oak and minimal handling.

This Bourgogne Blanc blends Chardonnay with small amounts of Pinot Blanc and Pinot Gris, both permitted in white Burgundy and both once common in the region’s vineyards before Chardonnay came to occupy almost every row.

Aperitif: Perfect on its own, or with gougères and light canapés
Seafood: Excellent with oysters, prawns, mussels or other shellfish
Poultry: Pairs beautifully with roast chicken or chicken in a light cream sauce
Cheese: Ideal with soft cheeses and fresh goat styles

Comté: Nutty and firm, the natural partner to the wine’s Chardonnay core
Charolais: A Burgundian goat cheese, bright and chalky against the wine’s freshness
Brillat-Savarin: Triple cream and buttery, balanced by the wine’s acidity
Saint-Nectaire: Supple and earthy, complementing the wine’s gentle weight

Gougères Bourguignonnes (Burgundian Cheese Puffs)

Ingredients (Makes around 30):

• 250ml water
• 100g butter, cubed
• 150g plain flour
• 4 eggs
• 120g Comté or Gruyère, finely grated
• 1 tsp Dijon mustard
• Pinch of freshly grated nutmeg
• Salt and white pepper

Instructions:

1. Bring the water, butter and a good pinch of salt to a rolling boil in a saucepan.
2. Take the pan off the heat, tip in all the flour at once and beat hard until the mixture forms a smooth ball.
3. Return to a low heat and stir for two minutes to dry the paste slightly.
4. Transfer to a bowl and let it cool for five minutes, then beat in the eggs one at a time until the dough is glossy and drops reluctantly from the spoon.
5. Stir through three quarters of the cheese, the mustard, nutmeg and white pepper.
6. Spoon walnut-sized mounds onto a lined tray, leaving room to spread, and scatter with the remaining cheese.
7. Bake at 200℃ for 20–25 minutes until well risen and deep golden. Do not open the oven early.
8. Serve warm, straight from the oven.

The traditional accompaniment to a glass of wine across Burgundy, gougères are made for a wine like this. The Bourgogne Blanc’s freshness and light texture cut through the buttery choux, while the Comté in the dough picks up the nutty edge the Chardonnay carries.