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Domaine Bouard-Bonnefoy Chassagne Montrachet Blanc 2015

Chardonnay from Chassagne-Montrachet, Cote de Beaune, Cote d'Or, Burgundy, France
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    Winemaker Notes

    Domaine Bouard-Bonnefoy sets the standard for naturally made, profoundly flavorful white Burgundy. The 2015 Chassagne Montrachet shows aromas of green apple, stone fruits, and crisp pear. Tangy and textured; expressive mineral notes. Bright finish.

    Pairs well with roasted chicken with herbs; fresh shellfish with lemon.

    Critical Acclaim

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    Domaine Bouard-Bonnefoy

    Domaine Bouard-Bonnefoy

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    Domaine Bouard-Bonnefoy, Chassagne-Montrachet, Cote de Beaune, Cote d'Or, Burgundy, France
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    Domaine Bouard-Bonnefoy, owned by Frabrice Bouard and his wife Carine Bonnefoy, is located in the town of Chassagne-Montrachet with just roughly 10 aces of vines and only 20-odd barrel production each year.

    Consider the family's hand-cranked wooden press, the cramped family cellar and the bottling "line," where each bottle is corked and labeled by hand. While space and a lack of technology may keep their production miniscule, the quality of their wines is high in part because they can dedicate sufficient attention to every winemaking step.

    Chassagne-Montrachet

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    A Côte de Beaune village most famous for its beautifully textured and powerful whites, Chassagne-Montrachet reaches farthest south in the Côte d’Or, save for the village of Santenay. It has three Grands Crus vineyards: Le Montrachet, Bâtard-Montrachet and Criots-Bâtard-Montrachet. Le Montrachet and Bâtard-Montrachet overlap with and are (confusingly) shared with the village of Puligny-Montrachet. But Chassagne-Montrachet bears sole ownership of the Criots-Bâtard-Montrachet Grand Cru.

    The beauty doesn’t stop there as the village has a great many outstanding Premiers Crus wines and village level wines. Most famous Premiers Crus vineyards include Les Chenevottes, Clos de la Maltroie, En Cailleret and Les Ruchottes. Also, village level wines offer many lovely examples of what Chassagne-Montrachet has to offer, but at more approachable price points and perhaps less demand of waiting.

    The best sites in Chassagne-Montrachet have complex soils of sedimentary rock and limestone (with less marl). Whites, which are by law composed of 100% Chardonnay (as in all classified white Burgundy from Côte d’Or), have steely power, bright and concentrated citrus, stone or tropical fruit characteristics and attractive textures ranging from plush to tactile, grippy and mineral-driven.

    There is some fine Pinot noir produced from the village. These wines tend to be high-toned and earthy, with wild herb aromas and suave tannins.

    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.

    NBI9356_2015 Item# 331003