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Cave des Vignerons de Buxy Chablis Fourchaume 2005

Chardonnay from Chablis, Burgundy, France
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    Winemaker Notes

    Pale golden robe, limpid and brilliant wine. Discreet floral and fruity nose with a long persistence. Beautiful attack and development into the mouth with richness, power and a delightful mineral tension.The whole thing in an almost perfect harmony. Finely woody length.

    Critical Acclaim

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    Cave des Vignerons de Buxy

    Cave des Vignerons de Buxy

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    Cave des Vignerons de Buxy, Chablis, Burgundy, France
    2005 Chablis Fourchaume
    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.

    The source of the most racy and tactile, and yet uniquely light and 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 Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit 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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    VCC271_05_2005 Item# 100821