100% Chardonnay.
Colour: pale gold, clear and bright, with green highlights.
Bouquet: very fresh, delicately woody, with aromas of citrus and yellow fruits, and a hint of minerality.
Palate: racy, offering citrus and fresh fruit flavours. Ageing in wood adds complexity and body. Its lingering, fresh and fruity finish makes it very pleasant.
It is perfect with a Comté cheese tart, a charcuterie platter, pig's trotters, a seafood platter or a cheese such as Beaufort.
Serve at a temperature of 13-14°C. (55-57°F.)
Enjoy now or keep in the cellar for the next two years.
The Burgundy AOC covers 384 communes in the Yonne, Côte-d'Or, Saône-et-Loire and Rhône departments, stretching from Chablis and Auxerrois in the north to Mâconnais in the south, via the Côte d'Or and Côte Chalonnaise. This white Burgundy is a blend of Chardonnay from various origins, combining the freshness and minerality of northern wines, the fullness and roundness of Mâconnais and Côte Chalonnaise wines, and the power and complexity of Côte d'Or wines.
The varied soils include limestone hillsides, sometimes chalky or Kimmeridgian in the north, marly limestone in the Côte-d'Or and clay with hints of granite in Saône-et-Loire.
The grapes, rigorously sorted in the vineyard and in the winery, are pressed. Cold settling (24 hours at 8-10°C) separates the lees from the sediment. After racking, the clear juices ferment in stainless steel vats at 16-18°C with selected yeasts.
After fermentation, 50% of the cuvée is aged in stainless steel vats and 50% in oak barrels, all on lees for 6-8 months. Blending takes place before bottling.
Nature certainly set a challenge for the winegrower and the winemaker with this vintage. It began with very warm temperatures at the end of February which led to an early bud break.
The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.
The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision. We took particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.
From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure.
These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.
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