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Talmard Macon Chardonnay 2015

Chardonnay from Maconnais, Burgundy, France
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    Winemaker Notes

    This wine is more mineral soils in the mouth because of the common Chardonnay differ slightly from those of Uchizy in the clay-limestone proportion. Always with a floral but more discreet nose, this wine will accompany your fish and seafood.

    Critical Acclaim

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    Talmard

    Talmard

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    Talmard, Maconnais, Burgundy, France
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    In the early 1970s, Philibert and his brother Paul took over the succession of their father Joseph and were the first to Vinify the appellations Macon-Uchizy and Macon-Chardonnay. These two wines have made the reputation of their field. The year 1975 was the first vintage of this collaboration.

    In 1997, in order to prepare for the future of their respective children, the vineyard is separated into two distinct entities. Philibert joins his son Gérald. The line continues in the transmission of know-how, with a continuous questioning of the mode of work.

    Their terroir gives them white wines of quality, supple and fruity. Their land is maintained and cared for to maintain this flavor that brighten your taste buds and accompanies your appetizers, meals and even some pasta cheeses cooked.

    Today, Gérald works on 30 hectares, distributed equally in the communes of Uchizy and ChardonnayY . Philibert, a young retiree, is still helping in the cellar. After 35 years of winemaking, it is impossible for him to stop completely. Their vineyard is cultivated respecting the environment, as well for the maintenance of the grounds as for the health of the plant.

    Their wines are elaborated as simply and as always, based on natural products (yeast, collage and filtration).

    Maconnais

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    These are the fun, fruit-driven and lively Chardonnays of white Burgundy, often offering some fantastic values and options that you don’t have to cellar. Flavors range from fresh green apple and lemon to melon or pineapple; some of the best are fleshy and mineral driven or balanced by a light touch of oak.

    Mâconnais Chardonnay may have the weight of their more serious Côte de Beaune sisters, but not quite the refinement. Still, this appellation is one of the best ways to jump from California Chardonnay to something new and begin to understand white Burgundy.

    The Mâconnais region is warmer and drier than the rest of Burgundy to its north (Côte d’Or) and has a landscape of rolling hills and farmland interspersed among vineyards. The region produces a lot of Chardonnay—Viré-Clessé and Pouilly-Fuisse are among the best—and a very small amount of red wine from Gamay and Pinot noir. The soils of Mâconnais remain limestone dominant like in the Côte d’Or, making it a wonderful spot for Chardonnay to thrive. Gamay's home of Beaujolais lies just to the south.

    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 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.

    REG011610715_2015 Item# 177497