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Burrier Chateau de Beauregard Saint-Veran 2016

  • WW91
750ML / 13% ABV
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  • WE91
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750ML / 13% ABV

Winemaker Notes

Saint-Veran can show some of the same apple, lemon, and brioche flavors found in Pouilly-Fuisse, although it tends to be less full-bodied. This Saint-Véran shows floral aromas and a touch of "pierre a fusil," the mineral quality that typifies many white Burgundies.

White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay lends itself well to grilled fish, starches, butter, and toasted nuts.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
COMMENTARY: Saint-Véran often over-delivers and is one of Burgundy's best values. Indeed, the 2016 Château de Beauregard exemplifies plenty of rewards for the $$$s. TASTING NOTES: This wine is crisp, but not biting, and lasts nicely in the finish. Its aromas and flavors of peach skin and dried earth are rewarding and should pair well with a simple, rustic roast chicken. (Tasted: March 1, 2019, San Francisco, CA)
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Burrier Chateau de Beauregard

Burrier Chateau de Beauregard

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Burrier Chateau de Beauregard, France
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The Burriers have been a prominent winegrowing family in southern Burgundy since the 15th Century and have owned the Chateau de Beauregard in Pouilly-Fuissé for six generations. Frédéric-Marc Burrier is the current family member in charge of the chateau, as well as running a small négociant business under the name of his grandfather, Joseph Burrier. As the occasional president of the local winegrower’s association, Frédéric has been one of the leading advocates for classifying the Pouilly-Fuissé region’s best climats as premier crus. Frédéric has been focused on identifying the best single-vineyard sites since the mid-1990s and more than a dozen different Pouilly-Fuissés are produced today, along with wines from Macon, St-Véran, Fleurie, and Moulin-à-Vent.
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St-Véran

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Occupying vineyards to the west and south of the village of Mâcon, the appellation of St-Véran interweaves with Pouilly-Fuissé, overlapping both the Mâconnais and Beaujolais. St-Véran includes a lot of what was once sold as Beaujolais Blanc. Grown on limestone, St-Véran whites' ageability and power fall somewhere in between the wines of Mâcon-Villages and Pouilly-Fuissé.

After subtle aromas of lemon, apricot, acacia and honeysuckle, on the palate a St-Véran (always made of Charodnnay) shows fresh focus and clarity while exhibiting roundness and harmonious balance. A great St-Véran will express notes of almond, hazelnut, cinnamon, butter or toast and sometimes an exotic twist of orange peel. Seafood risotto or pasta with mushrooms are perfect pairings.

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Chardonnay

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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.

In the Glass

When planted on cool sites, Chardonnay 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 Pairings

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 Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

STC904512_2016 Item# 409084