Beaujolais Blanc

White Beaujolais remains little-known and is a great wine to surprise and impress your friends with. This Chardonnay is a rarity to discover. Wonderfully round, rich and fatty, it delicately coats your taste buds. The aromatic complexity is due to the 3 different terroirs it comes from. This is a really easy Chardonnay to serve from the apéritif through starters, fish and white meat to goat’s cheese. It also has a few surprises in store in 3 to 4 years hence.

Personality of the cuvée

White Beaujolais has always been served at the table at Domaine du Vissoux for generations. Maurice Chermette, Pierre-Marie’s father, vinified it in the barrel and bottled it without filtering for the family to enjoy. Those old vintages have left us with unforgettable memories. The wine was golden and a little cloudy from the deposit. An extraordinary wine! After a few trials of making it in barrels, Pierre-Marie chose to vinify this Chardonnay in stainless steel vats for it to be able to retain the aromatic pureness that is linked to the grape variety and the terroir, without any interference.

From the vine to the glass

This cuvée is the product of 3 types of soil that give this Chardonnay its fullness of character as well as aromatic complexity. 1/3 from the granitic soil at Le Vissoux, which gives finesse to the Chardonnay, 1/3 from a siliceous-clay soil at Le Nandry in St Vérand, 1/3 from a limestone-clay soil in Oingt, giving depth to this grape variety. Integrated vinegrowing, manual harvest at full ripeness, Guyot pruning Vinification: alcoholic fermentation in stainless steel vats, no yeast seeding, minimum de SO2, no chaptalisation Maturing: stainless steel vats.

Serving

Try it straight away. Cellaring up to 4 years.
Serving temperature: 10 °C.

Matching it with food

As an apéritif, with starters, morel mushroom or seafood pastries, rabbit terrine, seafood risotto, fish, tuna, salmon, white meat, poultry soufflé, sauté of veal with tomatoes, goat’s cheese, especially Charolais and crottin de Chavignol, White Beaujolais and red fruit zabaglione.

Tasting notes

Robe - bright and limpid.
Nose - white flower aromas including hawthorn, honeysuckle and acacia
Palate - really round, riche and long-lasting. The flavours that come through are of grapefruit, white peach and pear, with sometimes a touch of apricot. Over time it takes on honeyed notes.

Notes

Revue du Vin de France Millésime 2009 : 15/20
Robert Parker Millésime 2010 : 90/100