Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Jean Rijckaert Vire Clesse Les Vercherres Vieilles Vignes 2014

Chardonnay from Vire-Clesse, Maconnais, Burgundy, France
    0% ABV
    • WE90
    All Vintages
    Currently Unavailable $29.99
    Try the
    29 99
    29 99
    Save $0.00 (0%)
    Ships today if ordered in next 4 hours
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    1
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    0% ABV

    Winemaker Notes

    This Vire-Clesse is characteristic of its magnificent terroir. The structure is elegant, the aromas typical of a fine Chardonnay of Burgundy: yellow fruits, citrus, and honeysuckle. The mouth is full, expressive, with a harmonious light touch of wood. The after mounth is characteristic of Rijckaert wines: fine, elegant and tense. But rather than long comments, get a bottle and enjoy.

    Critical Acclaim

    All Vintages
    Jean Rijckaert

    Jean Rijckaert

    View all wine
    Jean Rijckaert, Vire-Clesse, Maconnais, Burgundy, France
    Image of winery

    The Maison Rijckaert was created in 1998 by Jean Rijckaert, a passionate Belgian established as wine producer in Burgundy since 1990. In addition to 4 hectares in South Burgundy, the Domaine RIJCKAERT cultivates 5,5 ha of vineyards in the JURA, where Jean fell in love with these outstanding terroirs! Thus, they have two cellars: one at Davayé (South Burgundy, near Mâcon), one at Les Planches, near Arbois in the Jura. The Maison RIJCKAERT also purchases fine grapes, which are vinificated with the same precision and care than its own vineyards. Jean met his alter ego, Florent Rouve, in 2013, to whom he has gradually passed down his activities and above all his great savoir-faire.

    They share a same vision of winemaking: restricted yields, handpicked harvest, slow and moderate pressings, indigenous yeasts, long aging into barrels, and...some precious secrets! A careful and natural winemaking, which aims to express the typicality of the grape and to highlight the specificity of the terroir where it comes from.

    Viré-Clessé

    View all wine

    Inhabiting the best of the upper half of the Mâconnais, Viré-Clessé, created from the delineation of the two top Mâcon Villages, produces lively, charming and full-bodied whites (of Chardonnay). Lemon balm, verbena, white peach, and mint evolve with graceful age to quince jam, spice, pine and brown butter. The aromatic intensity of Viré-Clessé suits itself to herb-laden poultry, as well as sautéed shrimp or vegetables. It is also the perfect partner to Camembert or goat cheese.

    Chardonnay

    View all wine

    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.

    SBE103812_2014 Item# 181146