Maison Matisco Saint-Veran 2015
This is Maison Matisco’s star wine, with a beautiful pale yellow color and hints of white gold. In the nose, it offers subtle orchard fruit aromas (peach, pear), as well as exotic fruit, wildflowers and a touch of hazelnut. The acidity and the rich texture work together exceptionally well, providing a harmonious, fresh and generous structure.
Thanks to those fruity and floral notes, this Saint-Véran will be phenomenal with a seafood platter, monkfish cheeks with saffron, seared scallops or even grilled veal chops.
Critical AcclaimAll Vintages
Inviting and open-textured, delivering peach, apple, lemon cake and spice aromas and flavors, offset nicely by lively acidity, keeping this defined and long. Drink now through 2021.
This wine’s warm apple flavors point up its mineral acidity, finishing clean, with a soft landing. The flavors are fresh and saturated enough to stand up to an herb-roasted chicken or braised rabbit.
Maison Matisco’s name pays tribute to its historical roots, as the city of Macon was called "Matisco" in the 2nd century BC and functioned as an active river port where boats traveled to and from Rome carrying amphorae of wine.
Today, owners, winemakers and brothers, Richard and Stephane Martin carry on the family business that their father, Maurice, started 50 years ago, founding the family estate, Domaine de la Croix Senaillet in 1969. The winery has been certified organic "Agriculture Biologique", since 2005. In 1992 Richard and Stephane took over, bringing new ideas to the forefront but continuing their father’s work, maintaining the same legacy of passion for Burgundy and Chardonnay that the family has always encompassed.
Maison Matisco is Richard's and Stephane's new venture which has allowed them to broaden their selections and offer Burgundy wines from areas outside of Saint-Veran and Pouilly-Fuisse. This has enabled the introduction of diversity but still ensures the same level of expertise that fans have long become accustomed to. The Martins recognize that in the growing prestige and increased global interest in the white wines of Burgundy, some have a strong preference for specific terroirs or fidelity to a particular style of wine. They have founded Maison Matisco to meet this demand. Quality and consistency are notions that have led their journey so far and will continue to do so, crafting wines that are expressive of their terroir, allowing devotees to buy with confidence.
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 Charodnnay) 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.
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.
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.
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.