Daniel & Julien Barraud Macon-Fuisse 2015
Great as an aperitif or with mixed salads, roasted chicken with herbs, and fresh French cheeses.
The viticultural history of the Barraud family began in 1905. Thanks to his literacy and knowledge of arithmetic, Jean-Marie Barraud found a comfortable situation as a share cropper and installed himself in Vergisson. His stable revenue enabled him to save money and purchase, in 1912, the first parcels of Domaine Barraud.
Ten years later, Joseph and Marguerite take over. An audacious and veritable visionnary, Joseph knew how to recognize the great future parcels, and purchased many fields to plant vines. A competent entrepreneur, he very quickly understood the advantage of selling to restaurants and cafés. Towards the end of the 1930's, he was one of the first in the area to bottle the wine on his property. The first cuvée 'Les Crays' appeared in 1947.
In 1959 Henri Barraud began to work on the family domaine with his wife Monique, a native of Fuissé. The author of our motto « Working well saves time », Henri, a thoughtful country man, maintained the domaine without counting his efforts. In 1971, the AOC Saint Véran was created. The parcel from this appellation « les Pommards » was the first to be bottled in 1978.
The Barraud family's fourth generation installed themselves in 1979 and inherits a part of the domaine. With the same willpower and modernity as his grandfather, Daniel and his wife Martine develop the domaine and begin commercializing bottles of Macon Vergisson and Saint Véran 'En crêches'. In 1990, they acquired the house and the Clos de la Verchère. The initials DB appeared at this time on the label. Passionate about wine and environment, Daniel Barraud is a member of the association GEST Beaune, an association invested in preserving terroirs.
Their son, Julien, began working on the domaine in 2006 and learned the family techniques. After studying in Beaune, and several apprentiships, Julien decided to accentuate artisanal cultivation on the domaine. Developing work methods according to his vision, such as plowing each vineyard, Julien perpetuates the tradition and respect for terroir while pursuing the evolution of the domaine.
These are the fun, fruit-driven and lively Chardonnays of white Burgundy, often offering some fantastic values and options that you don’t have to cellar. Flavors range from fresh green apple and lemon to melon or pineapple; some of the best are fleshy and mineral driven or balanced by a light touch of oak.
Mâconnais Chardonnay may have the weight of their more serious Côte de Beaune sisters, but not quite the refinement. Still, this appellation is one of the best ways to jump from California Chardonnay to something new and begin to understand white Burgundy.
The Mâconnais region is warmer and drier than the rest of Burgundy to its north (Côte d’Or) and has a landscape of rolling hills and farmland interspersed among vineyards. The region produces a lot of Chardonnay—Viré-Clessé and Pouilly-Fuisse are among the best—and a very small amount of red wine from Gamay and Pinot noir. The soils of Mâconnais remain limestone dominant like in the Côte d’Or, making it a wonderful spot for Chardonnay to thrive. Gamay's home of Beaujolais lies just to the south.
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.
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.
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.