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Producer: Domaine FerrandGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: Elegant textural whiteAlcohol by Volume: 13.5%Closure: Natural CorkCountry: France
This is a refreshing, complex and velvety white from Saint Véran. Ripe fruit flavours of juicy white pear combine with delicate notes of zesty lemon. Softly textured, with a harmonious balance between refreshing acidity and fruitiness, this shows great finesse on the finish.
Domaine Ferrand is run by Nadine Ferrand who has managed the estate since 1984. Through her courage, determination and intuition she has developed and transformed the vineyard into 10.5 hectares in the heart of the Pouilly Fuissé. In 2012, Nadine was joined by her eldest daughter Marine, the fourth generation to work in the family business. Having worked in sales and marketing in the wine industry in the United States, Marine has brought with her innovative ideas while continuing the family philosophy of “expressing Chardonnay with a feminine touch”. Their wines are characterised by lovely balance and elegant flavours of fresh butter combined with a typical minerality.
2018 was a good quality vintage with yields significantly up in the Mâconnais region. Despite the warm conditions during the summer months and the early start to the harvest, three months of heavy rain from February to April ensured there were plenty of soil water reserves and no hydric stress. The wines have delicate acidity, complexity and finesse
Saint Véran is an appellation for dry white wines made from Chardonnay, which is situated in southern half of the Mâconnais subregion of Burgundy. The Domaine Ferrand vineyard is situated in the village of Solutré Pouilly, on eastern and south eastern facing sunny slopes at an altitude of 250 to 300 metres above sea level. The vines have an average age of 50 years, with deep root systems penetrating the layers of soil, imparting complexity to the resulting wine. The soils are clay and chalk from the Jurassic period.
The grapes were harvested by hand and carefully sorted. Traditional vinification followed: the grapes were pneumatically pressed and fermented in stainless steel at controlled low temperatures. The wine was made in an unoaked style to express the terroir and purity of fruit. Once fermentation was complete, the wine was racked, blended and bottled between April and September, in order to retain the fresh style.
Grilled fish, fresh shellfish, poultry in a delicate sauce or goat’s cheese.
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