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Domaine Nudant Meursault 2014

Chardonnay from Meursault, Cote de Beaune, Cote d'Or, Burgundy, France
    13% ABV
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    13% ABV

    Winemaker Notes

    A beautiful golden color and a great aromatic palette: minerality, linden flower, hazelnut butter. On the palate, a silky roundness. Long on the aftertaste, with flavours of yellow plum and gingerbread. Fish and shellfish are always great pairings, as well as white meats like roasted chicken and even quail. Pastas and polenta will provide a nice textural layer for this elegant Meursault.

    Critical Acclaim

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    Domaine Nudant

    Domaine Andre & Jean Marie Nudant

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    Domaine Andre & Jean Marie Nudant, Meursault, Cote de Beaune, Cote d'Or, Burgundy, France
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    Inspired by the same willingness and conviction, to always do well, each generation applies itself with force and determination to work the vines which are the source of life, joy and hard work. Always facing forward, everything is put into place to perform well, and in turn, they each write their own page in history. In 1453, during the Charles le Téméraire period, a man named Guillaume Nudant was already making wine. In 1747, during the Louis XV reign, André Nudant was born in Aloxe and worked his vines in Ladoix. It's the latest André, in 1950, which expanded the estate. His son, Jean-René, joins him in 1978 and 25 years later Guillaume makes his debut.

    Meursault

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    Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot noir is produced here with the best coming from Les Santenots on its northern side near Volnay.

    While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.

    Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.

    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.

    PNTPT814119_2014 Item# 176727