SAINT-VÉRAN LA GRANDE BRUYÈRE > BOUCHARD Ainé & Fils

SAINT-VÉRAN
LA GRANDE BRUYÈRE

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2022

Varietal

100% Chardonnay.

Tasting notes

Visual: Greeny-gold.

Nose: While young it has aromas of white fruits (peaches, pears), white and yellow flowers (acacia and honeysuckle, scotch broom). As it ages it becomes reminiscent of hazelnuts, grilled almonds, honey and gun-flint.

Palate: A dry wine which is also round, soft and fruity.

Food and wine pairing

Ideal as an aperitif, with hors-d’œuvres, delicate cooked meats, oysters, shellfish and fish.

Serving suggestions

Serve ideally between 10 and 12°C. / 50-54°F. As the wine gets older, the temperature of service will be slightly higher to enjoy all the aromas (not under 13°C. / 55°F.)

Ageing potential

Already very pleasant, this Burgundy white will keep for 5 to 8 years in the cellar.

Origins

This is the golden belt of the Pouilly-Fuissé vineyards, at the southern end of the Mâconnais. It is similar to Pouilly-Fuissé in its relief, production techniques and organoleptic qualities. The clay-limestone soils of the Jurassic period allow the Chardonnay grape to express itself well in the communes of the appellation area: Saint-Véran, Chânes, Chasselas, Leynes, Prissé and Davayé (plus a few plots in Saint Amour and Solutré).

The vineyards are planted on the middle Jurassic entrock limestone beds on the slopes of the Solutré range. It currently covers 420 hectares, with an average production of 25,000 hl. Steep slopes / East, south-east exposure / Altitude 200m to 350m.

"La Grande Bruyère" is located in the northern part of the appellation, in the commune of Davayé. The soil is marly limestone with siliceous stones, producing rich, powerful wines.

Vinification and maturing

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation. Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.