Pernot Belicard
Summary
Domaine Pernot Belicard is a boutique 6-hectare estate in Puligny-Montrachet, established in 2009 by Philippe Pernot and his wife Laurence Belicard, producing Chardonnay from limestone-clay soils across premier cru vineyards in Puligny-Montrachet and Meursault. Philippe combines his family's generational knowledge with modern refinements in his winemaking approach, balancing traditional Burgundian techniques with thoughtful innovation that has quickly earned the young domaine recognition for wines of remarkable quality and terroir expression.
Heritage & Leadership
Domaine Pernot Belicard was established in 2009 when Philippe Pernot, grandson of the respected Puligny-Montrachet vigneron Paul Pernot, joined forces with his wife Laurence Belicard. The domaine was formed by combining vineyard parcels from both families, creating a new chapter in Burgundian winemaking while building on generations of experience. Philippe Pernot serves as both proprietor and winemaker, bringing his family's deep understanding of Puligny-Montrachet terroir to this relatively young domaine. Based in Puligny-Montrachet, the domaine represents the continuation of winemaking heritage through a new generation of leadership.
Vineyards & Wines
Pernot Belicard's holdings span approximately 6 hectares across Puligny-Montrachet and Meursault, with a clear focus on white wine production. Their vineyard portfolio includes parcels in several Puligny-Montrachet premier crus including "Les Folatières," "Champ Canet," and "Les Chalumaux," alongside village-level plots in both Puligny-Montrachet and Meursault. The vineyards feature the classic limestone-clay soils of the Côte de Beaune, providing the mineral foundation that defines the region's Chardonnay. The domaine produces a focused range of wines that express the distinct characteristics of each vineyard site, with Chardonnay comprising the entirety of their production.
Philosophy & Practice
Philippe Pernot employs traditional Burgundian winemaking techniques while incorporating thoughtful modern approaches where beneficial. In the vineyard, work is conducted with meticulous attention to timing and detail, with careful management of the vines throughout the growing season. Harvest is performed by hand, with rigorous sorting to ensure only the highest quality fruit enters the winery. Fermentation takes place in French oak barrels, with new oak used judiciously to complement rather than overwhelm the fruit. The wines typically undergo 11-12 months of aging on their lees before bottling. This balanced approach to winemaking allows for clear expression of each vineyard's terroir while maintaining consistency across vintages.