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Le Grand Noir Chardonnay 2013

Chardonnay from Languedoc-Roussillon, France
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    Winemaker Notes

    Intense aromas of lime and mango with hints of toasted vanilla. Rich palate with lemon-lime flavors and subtle oak influences. Pairs well with hors d'oeuvres, seafood, poultry, pork and exotic Asian dishes.

    Critical Acclaim

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    Le Grand Noir

    Le Grand Noir

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    Le Grand Noir, Languedoc-Roussillon, France
    Who's behind Le Grand Noir?

    Robert Joseph is author of 27 books on wine, including French Wines, Bordeaux and its Wines and The Complete Encyclopedia of Wine. He also founded the International Wine Challenge and built it into the world’s biggest wine competition. He was described by Decanter Magazine as one of the 50 people who would influence wine drinking in the 21st century.

    Hugh Ryman was one of the first “flying winemakers” and has made wine in 10 countries, winning numerous awards. His experience gives him a uniquely broad view of the 21st Century wine world. Hugh lives in Bordeaux and in Bergerac where he owns the Chateau de la Jaubertie and loves the terroirs of France.

    Labels from Kevin Shaw, devised at his Stranger & Stranger studio have helped to boost sales of wines and spirits ranging from Hendricks Gin to Michel Rolland's Clos de Siete. He is a devoted wine lover himself, with a cellar full of eclectically chosen bottles from both the New and Old World.

    Languedoc-Roussillon

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    An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

    Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

    International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

    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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    YNG567622_2013 Item# 140364