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Domaine Thibert, run by brother and sister, Christophe and Sandrine Thibert, practises organic viticulture and minimum intervention preferring to let the "terroir" and the oak ageing show through in its wines. Read more about Domaine Thibert in my featured winery blog.
If served too cold, you will miss all the beautiful flavours. Be careful pouring the last few drops as sometimes there may be a deposit which is harmless and a natural consequence of minimum or no filtration, ensuring, in Domaine Thibert's words, "full aromatic expression and richness of flavour."
Recommended for drinking with fish, seafood including scallops, foie gras, roast chicken, ham, pork, veal, creamy sauces, parmesan cheese, mushrooms, truffle. Generally it is not so good with other cheeses, tomato-based sauces, Chinese food, Thai food and, though it has the body to stand up to many of them, curries.
"The vineyard, in the village of Verzé, features a well-drained slope with a slight gradient. Soils: Dark browns developed in chalky white limestone (Jurassic period). Slight to medium depths of clay and very calcareous (limestone) soils.
Tasting: a very fine wine featuring ripe citrus and fresh fruit aromas. The rich well-rounded palate is balanced by a fine mineral undertone.
Vinification and ageing: aged 10% in barrels and 90% in stainless steel vats for 9 to 11 months, with light filtering when bottled.
Suggested ageing before drinking: 3 to 5 years."
This is no ordinary Macon villages wine; it is more complex than you might expect as it has seen some oak during the ageing process. Lovely and fresh, it has citrus, quince, almonds and honey on the nose and palate. A beautiful Burgundy