Beaujolais blanc

Surface of production: 3.05 ha (7.54 acres)

Exposition: South, South – East

Soil: Sandy-clay with veins of chalk

Average age of vines : 20 years

Grape variety : Chardonnay

Pruning: Guyot pruning

Harvest: Hand harvested

Yield: 55Hl/ha (2.9 tons/acre)

Serving temperature: 9°-12° C (48°-54°F)

Aging potential: 5 years or more


The hand picked grapes were whole-cluster pressed in a gentle pneumatic press and gravity fed to the tank to be cold settled. Separated from the heavy lees by racking, the must ferments at a low temperature in tank to preserve the fruity aromas. The wine remained on its fine lees, finished malo-lactic conversion and has been aged for 5 months before it was estate bottled.

Tasting Notes:

This Beaujolais Blanc is a wine for those in search of immediate pleasure. Fragrant white flowers, full of juicy white fruits, laced with a mineral edge, and balanced by a gossamer acid finish that bewitches and beguiles one’s reason. An untamed dance of seven veils whirls across the palate revealingly and ends with slaked desire.

Food pairing:

Salmon, risotto, lobster, Roquefort, soft mild cheese, Caesar salad, Caribbean cuisine, chicken or pork in cream sauce, stuffed clams, oysters.

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