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Cave des Vignerons de Buxy Cave de Chablis Les Preuses 2005

  • WS90
750ML / 0% ABV
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Winemaker Notes

100% Chardonnay

Critical Acclaim

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WS 90
Wine Spectator
One of the raciest of the vintage. Very fine, this evokes lemon, acacia, mineral and lanolin notes matched to a vibrant structure. Harmonious, with a long finish of lemon cake and chalk dust. Best from 2012 through 2025. 2,000 cases made.
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Cave des Vignerons de Buxy

Cave des Vignerons de Buxy

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Cave des Vignerons de Buxy, France
The Cave des Vignerons de Buxy was created due to the determination of the Cote Chalonnaise winegrowers to pool their talents in a common project and make their wine, tend to their vines and sell and market their products together. The story behind this adventure is one of an human and social endeavour stretching back over 75 years.

120 families work the plantings that go to make up these vineyards, perpetuating the techniques of their forefathers. Thanks to the fruit of their labours, the passion for their profession and their deep attachment to the soil, these winegrowers have managed to bring out all the character of their land in their wines.

The growing and harvesting of the grapes is rigorously monitored and controlled. And so the team of specialists using modern grape-growing and wine-making techniques can rely on their perfect knowledge of what is going on in the field to develop authentic wines which capture the taste of the land of the Cote Chalonnaise, Maconnais and Chablis.

The Cave des Vignerons de Buxy is the result of collective enterprise and the work of 120 wine-growers and 40 employees, and sells 6 million bottles per year for a turnover of 23 million euros. Thanks to its local, national and international renown the la Cave des Vignerons de Buxy has become the ambassador for the wines of Burgundy.

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Chablis

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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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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.

VCC272_05_2005 Item# 100822