Winemaker Notes
Chardonnay is a very challenging wine to make in a lower alcohol style, but this rendition works, presenting a mellow expression that has length on the palate. The nose begins with pastry flake, lemon tonic and wood spice aromas, and the palate adds lemon wedge, light almond and white rose petals to the mix.
An excellent accompaniment to fish, white meats and cold starters.
Professional Ratings
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Wine Enthusiast
Aromas and flavors of lemon, orange oil, Gala apple, green pears, parsley stems and freshly earth create a wine that is straightforward yet thoroughly enjoyable. Its elegant profile captivates and delights.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Occupying vineyards to the west and south of the village of Mâcon, the appellation of St-Véran interweaves with Pouilly-Fuissé, overlapping both the Mâconnais and Beaujolais. St-Véran includes a lot of what was once sold as Beaujolais Blanc. Grown on limestone, St-Véran whites' ageability and power fall somewhere in between the wines of Mâcon-Villages and Pouilly-Fuissé.
After subtle aromas of lemon, apricot, acacia and honeysuckle, on the palate a St-Véran (always made of Chardonnay) shows fresh focus and clarity while exhibiting roundness and harmonious balance. A great St-Véran will express notes of almond, hazelnut, cinnamon, butter or toast and sometimes an exotic twist of orange peel. Seafood risotto or pasta with mushrooms are perfect pairings.