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Verget Saint-Veran Clos de Poncetys 2007

Chardonnay from St-Veran, Maconnais, Burgundy, France
  • BH92
0% ABV
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Winemaker Notes

This wine comes from a parcel located behind the agricultural high-school of Davaye, with a very stony and chalky soil and a southern exposure. It is certainly one of the finest terroirs in Davaye. This gives a well-balanced wine with great density and a fine minerality.

Critical Acclaim

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BH 92
Burghound.com
The most elegant of this St. Véran group, delivering an aromatic profile of fresh, bright and quite pure nose of white peach, citrus and acacia blossom notes that complement perfectly the rich, full and detailed flavors brimming with dry extract and culminating in a beautifully intense and long finish. Terrific quality.
Barrel Sample: 90-92
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Verget

Verget

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Verget, St-Veran, Maconnais, Burgundy, France
By creating Verget in 1990, Jean-Marie Guffens shown the same requirement as for his personal production. The philosophy of the house can be summed up in one simple sentence: "the best wine is made using the best grapes." This adage quasi Basic is the keystone of Verget. Thus, whether in the Mâconnais, Chablis or Cote d'Or, what are the best vineyards and the best terroirs who are wanted for producing quality wines.

St-Véran

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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.

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.

STC751788_2007 Item# 119512