Your Cart is Empty
Sold Out
Burgundy, France
From 50 year old Chardonnay vines with a south east orientation at the foot of the rock of Vergisson. Farmed without chemicals and harvested by hand. The wine is fermented with Indigenous yeasts and then aged in stainless steel. Although considered 'minimal intervention' this is a lovely, clean expression of Chardonnay. The minerality is evident straight up, as is the juicy white stonefruit, a touch of baked apple and wonderful acidity, leading to a lovely saline, tart finish. Pair with pan-seared Snapper in a brown butter and caper sauce or soft cow's milk cheeses (Vacherin).
From 50 year old Chardonnay vines with a south east orientation at the foot of the rock of Vergisson. Farmed without chemicals and harvested by hand. The wine is fermented with Indigenous yeasts and then aged in stainless steel. Although considered 'minimal intervention' this is a lovely, clean expression of Chardonnay. The minerality is evident straight up, as is the juicy white stonefruit, a touch of baked apple and wonderful acidity, leading to a lovely saline, tart finish.
Pair with pan-seared Snapper in a brown butter and caper sauce or soft cow's milk cheeses (Vacherin).
Varietal / Blend: Chardonnay
Decant: Recommended
Closure: Cork
Farming Practices: Biodynamic
The Perraud’s, a sixth generation grower, are located in a small mountain village called Vauxrenard, just a few km’s west of Fleurie. This village is located at 500 metres above sea level and only a few brave vignerons remain, given the difficulty of farming such steep slopes. They have 8.5 hectares of vineyards which include village and three Cru’s, Moulin à Vent, Fleurie and Morgon.
They have been working without any herbicides and pesticides since 2002 after Bruno Perraud fell seriously ill due to extended pesticide exposure. It was at this point that they questioned the addition of these chemicals on their vineyards given the impact that they could have on human life. Since then all the vineyards have been farmed organically and many converted to full biodynamic practices. They are big believers in the positive benefits of bacterial life in the vineyards and surrounds.
The wines are made in a very simple manner. After handpicking the fruit they are whole bunch fermented in cement and matured in cement or a combination of old large format French oak and cement. No filtration and no sulphur additions occur either.
