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Burgundy Au Pied du Mont Chauve Chassagne-Montrachet "Clos du Champs" 2021
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Au Pied du Mont Chauve Chassagne-Montrachet "Clos du Champs" 2021

HK$1,200.00

Fermented in Francine Picard’s original 1980s oak foudres, aged 20 months sur lie.

On the nose, a kinetic lift of green pear, lemon pith, and crushed oyster shells gives way to bergamot, raw almond, and wet wool (a Francine signature).
On the palate, electric salinity and lime zest, swelling into a chalky core of preserved lemon and quince. The texture is liquid silk – no oak vanity, just lees-derived creaminess. Acidity lasers through, carrying a long finish of sourdough crust, and flint sparks.

This wine is approachable now but will improve through 2038.

Perfect with oysters or goat cheese, truffle dishes or roast poultry.

About Au Pied du Mont Chauve

Founded in 1975 by Francine Picard on Chassagne-Montrachet’s steep "Bald Mountain," this 6-hectare estate is a testament to Burgundian resilience. Francine, now 78, pioneered organic farming here long before it was fashionable, hand-plowing limestone slopes with horses to preserve fragile Jurassic soils teeming with fossilized oysters. Her daughter Sophie joined in 2010, upholding traditions like native-yeast fermentations in Francine’s original 1980s oak foudres and rejecting commercial pressures to expand. Their wines—crafted only from vieilles vignes (55+ years)—capture Mont Chauve’s high-altitude austerity: wines of tension over power, where acidity cuts like flint and terroir speaks louder than oak.

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Fermented in Francine Picard’s original 1980s oak foudres, aged 20 months sur lie.

On the nose, a kinetic lift of green pear, lemon pith, and crushed oyster shells gives way to bergamot, raw almond, and wet wool (a Francine signature).
On the palate, electric salinity and lime zest, swelling into a chalky core of preserved lemon and quince. The texture is liquid silk – no oak vanity, just lees-derived creaminess. Acidity lasers through, carrying a long finish of sourdough crust, and flint sparks.

This wine is approachable now but will improve through 2038.

Perfect with oysters or goat cheese, truffle dishes or roast poultry.

About Au Pied du Mont Chauve

Founded in 1975 by Francine Picard on Chassagne-Montrachet’s steep "Bald Mountain," this 6-hectare estate is a testament to Burgundian resilience. Francine, now 78, pioneered organic farming here long before it was fashionable, hand-plowing limestone slopes with horses to preserve fragile Jurassic soils teeming with fossilized oysters. Her daughter Sophie joined in 2010, upholding traditions like native-yeast fermentations in Francine’s original 1980s oak foudres and rejecting commercial pressures to expand. Their wines—crafted only from vieilles vignes (55+ years)—capture Mont Chauve’s high-altitude austerity: wines of tension over power, where acidity cuts like flint and terroir speaks louder than oak.

Fermented in Francine Picard’s original 1980s oak foudres, aged 20 months sur lie.

On the nose, a kinetic lift of green pear, lemon pith, and crushed oyster shells gives way to bergamot, raw almond, and wet wool (a Francine signature).
On the palate, electric salinity and lime zest, swelling into a chalky core of preserved lemon and quince. The texture is liquid silk – no oak vanity, just lees-derived creaminess. Acidity lasers through, carrying a long finish of sourdough crust, and flint sparks.

This wine is approachable now but will improve through 2038.

Perfect with oysters or goat cheese, truffle dishes or roast poultry.

About Au Pied du Mont Chauve

Founded in 1975 by Francine Picard on Chassagne-Montrachet’s steep "Bald Mountain," this 6-hectare estate is a testament to Burgundian resilience. Francine, now 78, pioneered organic farming here long before it was fashionable, hand-plowing limestone slopes with horses to preserve fragile Jurassic soils teeming with fossilized oysters. Her daughter Sophie joined in 2010, upholding traditions like native-yeast fermentations in Francine’s original 1980s oak foudres and rejecting commercial pressures to expand. Their wines—crafted only from vieilles vignes (55+ years)—capture Mont Chauve’s high-altitude austerity: wines of tension over power, where acidity cuts like flint and terroir speaks louder than oak.

Hours

Monday : Closed so we can take a rest

Tuesday – Thursday : 2pm – 10pm

Friday - Saturday : 2pm - 11pm

Sunday & Bank Holidays : 2pm to 9pm

根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

For more information please see the Hong Kong Government website on the rules for the sale of alcohol: https://www.taco.gov.hk/a/english/downloads/files/AlcoholControlGuidelines_eng.pdf

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