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Producer: Domaine Antoine OlivierGrape Varieties: 100% ChardonnayOptimum Drinking: Within 10 yearsWine Style: Rich balanced oaky whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: France
This cooler site is evident in the grapefruit and mineral flavours of this full-flavoured wine finishing on a long, saline note.
Domaine Antoine Olivier was founded at the end of the 1960s, from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier. Hervé began extending the estate by purchasing historic, old vineyards across Santenay, some of which had not been used for a century, paying particular attention to famous white wine vineyards. The quality of these soils is now recognised in a series of brilliant wines, in particular the exceptional white Santenay, something of a rarity in what is predominantly a red wine growing area. Today, Hervé’s grandson Antoine Olivier and his sister Rachel manage the estate. They are dedicated growers and follow organic practices in the vineyard. Their philosophy is to combine modernity with respect for the Burgundian soils and this stunning collection wines really showcases this.
The warm 2015 vintage saw excellent conditions throughout the growing cycle and resulted in healthy fruit with very good maturity levels and flavour concentration. “2015 is one of the best vintages since 2009, resulting in rich, delicate and elegant wines, with great acidity and minerality in the whites”, confirms Antoine.
The grapes come from 'Clos des Champs Carafe', a walled vineyard which is the highest in the village. As a result of the elevated site, the wines are always well balanced with a refreshing acidity. The vineyard is managed with respect for the unique attributes of each site’s terroir and is farmed sustainably and organically, although it is not certified. Some biodynamic philosophies are also followed. The grapes are hand-picked and carefully sorted prior to vinification.
The grapes were gently pressed and racked to barrel where fermentation took place using natural yeasts. The wine was kept on its fine lees and underwent bâtonnage to impart texture and complexity to the wine. Malolactic fermentation took place in barrel. The wine was 100% barrel aged for 12 months, in 350 litre barrels of which 25% were new oak. The wine was then transferred to tank where it spent a further six months, prior to being lightly fined, filtered and estate bottled.
A cool climate expression, with grapefruit and mineral flavours coming through on this full-flavoured wine finishing on a long, saline note.
Shellfish, scallops or grilled white fish in a delicate sauce.
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