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Domaine Rollin Pere et Fils Corton Charlemagne Grand Cru 2012

    750ML / 13.5% ABV
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    750ML / 13.5% ABV

    Winemaker Notes

    A Grand Cru. Its wide range of aromas, complexity, full-body and fantastic length will be truly appreciated if you can wait at least six to eight years before drinking.

    This wine will be perfect with delicate fish dishes, scallops …At full maturity it is fantastic with foie gras.

    Critical Acclaim

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    Domaine Rollin Pere et Fils

    Domaine Rollin Pere et Fils

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    Domaine Rollin Pere et Fils, France
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    Raymond Rollin was a vineyard worker in another wine business in the village, as had been his father before him. Despite his modest earnings, as the years passed he managed to acquire several parcels of vines that he then cultivated outside of his working hours (notably the parcel of Pernand-Vergelesses Premier Cru Ile des Vergelesses).

    His son Maurice made a personal decision to set up his own business in 1955. It was Maurice who started to commercialise part of their production. He had a great sense of sharing, of welcoming and exchanging with people. Supported by his wife Christiane, they very quickly won over what still represents their base of clientele today. At the same time, they undertook the management of other parcels of vines on a rental basis and struggled to acquire new land.

    In 1976, Maurice was joined by his son, Remi. Together, they planted the land that would take almost 10 hectares of the domain at the beginning of the 1980s. They then undertook building the working area necessary to cope with the growth. Thereafter, with Remi’s wife Agnes, they rapidly developed sales, in France and also abroad. In this way, since the middle of the 1990s, all the production is bottled and commercialised under their own label. They have always felt the need to progress in quality of production, while taking care to preserve and pass on their savoir-faire. Simon, their son, took up the challenge beside them in 2003, joined by his wife Caroline in 2009. Close at heart is their desire for the long life of their business while looking after the essential aspect of its working environment; namely the vine.

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    A classic source of exceptional Chardonnay as well as Pinot noir, the Côte de Beaune makes up the southern half of the Côte d’Or. Its principal wine-producing villages are Pernand-Vergelesses, Aloxe-Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet and Chassagne-Montrachet.

    The area is named for its own important town of Beaune, which is essentially the center of the Burgundy wine business and where many negociants center their work. Hospices de Beaune, the annual wine auction, is based here as well.

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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.

    Tasting Notes for Chardonnay

    Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

    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 Secrets for Chardonnay

    Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

    TEFRLCC121_2012 Item# 146758

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