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Cave de Vire Macon Villages Vieilles Vignes 2014

Chardonnay from Macon Villages, Maconnais, Burgundy, France
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    Winemaker Notes

    Yellow color with golden reflections, clear and crystalline. The nose has notes of linden and has beatiful intensity. The palate is fleshy and sumptuously balanced, with citrus flavors and an aromatic finish.

    This wine goes well with fish dishes.

    Critical Acclaim

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    Cave de Vire

    Cave de Vire

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    Cave de Vire, Macon Villages, Maconnais, Burgundy, France
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    Cave de Vire was born in 1928 from a union of different producers to face the economic difficulties caused by the First World War and the Phylloxera.

    Cave de Vire has always been known for the production of its white wines and for the fact that it has been a forerunner in the field of commerce since it was the first wine cellar to retail in liter and to develop its export trade.

    La Cave de Sennece les Macon reinforced and supported the activity of Vire, which underwent urbanization and lost multiple surrounding areas and estates in 1995. A merger was carried out between the cellars, a fusion that would give birth in 1996 to the cellar The Chai de Sennece located in the center of the village of Sennece les Macon. Today, the Chai de Sennece offers all the products of the Cave de vire as well as a selection of Red and Rose wine.

    The Vire-Clesse appellation was created on November 5th, 1997 and became the 5th appellation of the Maconnais. It took 61 years of waiting for the alliance of winegrowers and for the villages Vire and Clesse.

    The Vire-Clesse produces four different communes: Vire, Clesse, Laize and Montbellet. Today, winemakers can be proud that the success of the AOP is theirs.

    At the end of the 2000's, Cave de Vire brought renovation to the heart of the village of Vire and developed its new space of production buildings. In 2009, Cave de Vire opened its space, a place dedicated to tasting and discovering their terroirs.

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    Macon Villages

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    Crisp, balanced and delicately floral, Chardonnays from the Macon Villages are often made in the unoaked style and offer a magnificent sampling of what white Burgundy has to offer—without years of waiting and high dollar price tags.

    Within the greater Mâconnais, the Macon Villages wines are those within a few defined and optimally situated villages, either noted by the name Mâcon-Villages or as Mâcon followed by the name of the particular village, for example Viré, Lugny, Azé, Bray or Burgy.

    Commonly vinified in stainless steel or glass-lined concrete vats, these are mostly intended for consumption within a year or two of the vintage, though a few serious Mâconnais producers have turned their focus to smaller yields and barrel fermentation and maturation. Regardless, you can count on Macon Villages whites to be fresh and fruity with citrus and melon flavors, and aromas of white roses, honeysuckle, lemon-grass or fennel.

    This is a great region to explore if you already like California, Australian or Chilean 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.

    GSW62472014_2014 Item# 147028