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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.
"High quality cuvee.
The vineyard, facing the sun due south, starts in the village of Chasselas.
Average altitude: 358m.
Soils: originally limestone with “entroque” limestone (Bajocian period), loamy clay, as well as less limestone with rocky bands below 50cm.
Tasting: This wine offers a bouquet that is the perfect marriage between the wood used in the ageing process (toasted bread) and the aromas of the grape variety (pear and lemon). It pleasantly stimulates the nose with its aromatic complexity: hawthorn, chalk, lemon and a slight touch of hazelnut.
The palate is generous, crisp, with an undercurrent of gentle acidity frame that flatters the taste buds. An ample and powerful attack opens on to a dense palate, perfectly balanced by a very fine slightly saline minerality. The elegant, yet structured, finish adds a noble touch to this great Saint-Véran.
A hardy and well-designed bottle, made for long-term storing.
Vinification and ageing: 18 to 22 months, in barrels for 11 months and then in stainless steel vats for 11 months with little or no filtration when bottled.
Suggested ageing before drinking: 6 to 7 years."
Perhaps more opulent than you might expect for its age, this Burgundy was the highlight of a recent trip to Domaine Thibert. It drinks well on its own and will pair well with a wide range of quite rich food given its structure and its elegance. A-mazing!