Roger Lassarat Macon-Vergisson La Roche 2006
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Fresh slices of Chanterais melon and a bouquet of honeysuckle and jasmine greet the nose of this vibrant mineral cuvée. Sweet on the tongue, with liquid flavors of grapefruit, pear and sparkling glacial water running over crushed stones. Chiseled, lemon-fresh and strikingly pure, this is always a stunning value and a perfect example of the outstanding quality from the noble "rock" of Vergisson.
"Medium chartreuse-green color. Smoky, mineral-accented pear and peach scents are deepened by iodine and toasty lees. Pliant orchard fruits on the palate, with a bitter pear skin quality adding dryness and carrying into the finish. Finishes with firm mineral grip."
-International Wine Cellar
Other Vintages
1998-
Robert
Parker
Roger Lassarat comes from a long line of vignerons - in 1969, he founded his own domaine with seven acres of vineyards in Pouilly- Fuisse and Saint-Veran, France. Son Pierre-Henri joined his father in 2010 and the domaine has grown to 40 acres, which are farmed in a sustainable manner. Synthetic fertilizers are eschewed in favor of using organic materials (manure or compost) -thus creating and maintaining microbial life. Tilling is also employed, which helps to aerate the soils and forces the roots to develop deep root systems.
Vineyards are planted on chalky hillsides and some of the vines are 100 years old. Following harvest, the grapes are gently pressed and fermented in temperature controlled stainless steel tanks with full malolactic fermentation. The wines are then aged sur lie in barrel with minimal bâttonage and bottled unfiltered, by gravity. These wines for me are textural but lively-not in the overly oakey styles one can find in appellations like Pouilly Fuiise-rounder with medium med + body with precision.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
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Burgundy’s cool, continental climate and Jurassic limestone soils are perfect for the production of elegant, savory and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance for Burgundy wine, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.
The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red and white Burgundy wines are produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.