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Bois d'Yver Chablis 2012

    750ML / 12.5% ABV
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    750ML / 12.5% ABV

    Winemaker Notes

    Its color is bright, almost crystalline. The pleasure begins with the aromas of the fruit, and a hint of almond. The mineral character intensifies the taste. It is a full bodied Chablis. Quite delicious and balanced with a lingering finish.

    Critical Acclaim

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    Bois d'Yver

    Bois d'Yver

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    Bois d'Yver, France
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    Georges Pico established Domaine du Bois d'Yver back in 1980. They are located in the village of Courgis, 3 kilometres South-West of Chablis. Georges started with 4 hectares and worked at that time with his father-in-law. At one point, the Estate was spreading over 24 hectares. Today, he works with his son Thomas, who is now in charge of the vinification.

    The first wines created by Georges Pico, Domaine Pico-Race, were produced from vines planted by the grandfather, Gilbert Race, on the sunny slopes of Courgis. Most of these vines, some of which are now more than 50 years old, are massales selections. Next, the Domaine du Bois d'Yver was created, for which most of the vines were planted by Georges Pico himself. The average age of these vines is 28 years. Thanks to the use of cutting edge technology allied with unquestionable expertise in wine making, the wines of G. Pico enjoy a worldwide reputation. The Premier Cru Beauregard is a good example of the work of this impassioned enthusiast and his wines have won several awards in France and abroad.

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    The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

    Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

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    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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    Tasting Notes for Chardonnay

    Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Food Pairings for Chardonnay

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secrets for Chardonnay

    Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

    AUT12BOISCHAB_2012 Item# 143929

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