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Daniel Barraud En France Pouilly-Fuisse 2006
"Bright yellow. Fresh pear and tangerine scents are complicated by toasted grain, anise and white flowers. Plush and creamy but focused, with deep orchard fruit flavors and good mineral lift on the close. Stains the palate while maintaining focus and cut."
-International Wine Cellar
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.
A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.
Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.
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.
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.
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.