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captwine · 7 years ago

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Château de la Charrière Santenay 1er Cru Cuvée Beauregard 2014

https://www.saq.com/page/fr/saqcom/vin-blanc/chateau-de-la-charriere-santenay-1er-cr-2014/13384381?selectedIndex=1&searchContextId=225775501395356618

Why did I buy it?

I initially bought it following a wine tasting in the SAQ tasting fountains. I rated it a 5/5 and impulse bought the bottle

My comments were “ Fantastic white. Complex, balanced, a bit off kilter, comes at you from a different direction. Tropical fruit, lemon peel, good acidity. Would buy again and drink it with friends”

Drank it with friends and enjoyed it so much I bought a bottle to hold in case I needed to bring something nice somewhere

At 48.50$, its not a cheap bottle but for the quality its pretty affordable!

Good option for a classy chard to bring somewhere that won’t ruin you but that’s not cheap

The year

Parker: Ohboy. 97E for white burgundy (extraordinary, early maturing and accessible)

Wine Spectator: 96 for burgundy white An excellent vintage, showing great potential; wines are rich and ripe, with density and concentration

Jancisrobinson: Burgundy white 2014 Rather promising wines have emerged from a season that started unusually early after a mild winter and usefully wet early March followed by a very dry spring. Weather during flowering was almost too hot and dry. A cool, damp summer slowed ripening so that a fair quantity of grapes with good acid levels were picked at the usual time.

Cepage

100% Chardonnais

Sugar

N/A

Alcohol

13%

Terroir:

Soil : Limestone and Clay

Premier Cru Appellation

Plantation density : 10 000 vine stocks/hectare

Sustained vine growing

Average vine age : 30 years

Vinification and aging:

Harvest hand picked

Sorting in the vineyard et in the winery

Direct pressing / Cold must settling between 24 h and 36 h

Aged on fine lees

French oak barrels (30 % in new oak)

Length : 10 to 12 months

Fining and light filtration

Bottling in the downward moon

Serving instructions (when provided by producer)

Temperature : 12°C / 13°C

Gastronomy : White meat, fish

Cellaring: 2 to 4 years if the preservation conditions are good (constant temperature and rather important humidity)

Organic?

Agriculture raisonnée mais pas organique

What does Chardonnay taste like?

Two Primary Chardonnay Tastes

If you like the idea of butter in your glass, you’ll love the classic style of oak-aged Chardonnay wine. On the other hand, if words like “Pinot Grigio” make you feel woozy with love, then your perfect Chardonnay is the unoaked kind. How can a single grape offer such a variety of flavors? Well, in addition to the difference in winemaking (oak vs. no oak), ripeness has a lot to do with flavor.

A Note About Ripeness and Chardonnay Wine

A very ripe Chardonnay will have flavors more towards tropical fruits like pineapple, guava and mango. A barely ripe Chardonnay will have green apple and lemon flavors.

Chardonnay Wine Taste Profile

FRUIT FLAVORS (berries, fruit, citrus)

Lemon

Apple

Pear

Pineapple

Jackfruit

Passionfruit

Peach

Fig

OTHER (herb, spice, flower, mineral, earth, other)

Apple Blossom

Lemon Zest

Citrus Peel

Celery leaf

Beeswax

Lemon balm

Honeysuckle

Wet flint rocks

Saline Solution

Vanilla Bean

Almond

Jasmine

OAK FLAVORS (flavors added with oak aging)

Vanilla

Baked Tart

Butter

Pie Crust

Caramelized Sugar

Creme Brulee

Dill

Coconut

Praline

CHARDONNAY SERVING TEMPERATURE

Unoaked: 48 ºF (9 ºC)

Oaked: 54 ºF (12 ºC)

ACIDITY

Medium Low (oaked warm climate) – Medium High (unoaked cool climate)

SIMILAR VARIETIES

Marsanne

Roussanne

Viognier

Semillon

Fiano (Italy)

Antão Vaz (Portugal)

Why do some Chardonnays taste creamy?

The smell of vanilla, butter, coconut and dill are all attributes of oak-aging. However, the texture that some Chardonnays have that can be described as Oily, Creamy, Smooth or Waxy are from a special kind of fermentation.

What is Malolactic Fermentation?

After the wine is fermented, an additional fermentation called Malolactic Fermentation (MLF) will give wine an oily texture. MLF turns tart malic acid (the acid in apples) to smooth lactic acid (the acid in milk). A malolactic fermentation involves a different kind of yeast that gobbles up malic acid and poops out lactic acid. If you want a rounder, more creamy-feeling wine, look for wines that have gone through MLF.

Meat Pairings

Chicken Breast

Turkey Breast

Pork Loin

Halibut

Trout

Cod

Sturgeon

Oily Flaky Fish

Atlantic Salmon

Lobster, Crab

Scallops

Shrimp

Clams

Oysters (unoaked)

Spices and Herbs

Tarragon

Parsley

Thyme

Lemon Zest

Marjoram

White Pepper

Shallots

Poultry Seasoning

Cheese Pairings

Soft – Semi Soft Cow’s Milk Cheese and Goat Cheese.

Vegetables & Vegetarian Fare

Yellow Squash

Peas

Zucchini

Asparagus

Sun Chokes

Seitan

White Mushrooms

Truffles

Chanterelles

Almonds

Unoaked Chardonnay

Unoaked Chardonnay is far closer to the zesty style of Pinot Gris or Sauvignon Blanc. Chardonnay wine tends to have less ‘green flavors’ than Sauvignon Blanc. Depending on how ripe the grapes were when picked, the flavor ranges from lemon and green apple (less ripe) to pineapple and figs (very ripe)

Buttery Chardonnay

Oaked Chardonnays are rich, full-bodied and have additional flavors of vanilla, butter and even caramel from the oak. A cool climate, buttery Chardonnay will have more citrus flavors versus a warm climate Chardonnay, which will have more tropical fruit flavors.

http://winefolly.com/review/chardonnay-wine-guide/

Producer’s note:

The GIRARDIN family have cultivated the vine for 13 generations, and the domaine developed in the sixties thanks to Jean GIRARDIN, notably with the acquisition of Château de la Charrière. Having passed his childhood amongst the vines and in the cellar, Yves developed a passion for all aspects of wine and its culture.

In 1981 the family holding of 12 hectares was divided, and Yves found himself at the head of 3 hectares. Wishing to grow and diversify his range of appellations, he bought vines at Chassagne-Montrachet and Pommard and today holds 21.50 hectares.

In 2003 Yves acquired Château de la Charrière, the family property, and developed the Domaine with the construction of a new cellar. In 2011 Benoît returned to the Domaine after studying at Beaune and Bordeaux in order to perpetuate the family skills.

We grow our vineyard of 21.50 hectares with the help of three permanent employees and seasonal workers during the summer.

The Chardonnay is pruned using the Guyot simple method, and for the Pinot Noir we use a combination of Guyot simple and Cordon de Royat. All the parcels are ploughed in the spring to encourage the vines’ root development and thus bring out the expression of the terroir.

Work such as debudding, trellissing and leaf thinning, which is all carried out by hand, allows us to control yields and create air around the bunches of grapes in order to prevent disease and obtain perfectly healthy grapes.

The vines are managed using reasoned agricultural methods, where keen observation of the vegetation and control of its development permit treatment products to be kept to a minimum.

The bunches of grapes are picked and sorted by hand, with a first sort in the vineyard and a second using a sorting table in the grape reception area of the winery. Since 2003 we have benefited from the professional advice of an oenologist, who brings us his vision of the vintage in order to obtain the maximum potential from our grapes.

Parker review for 2016

Not rated

Wine spectator review for 2012 (not the same year as my bottle)

Rating: 91

Round, with complex aromas and flavors of lanolin, roasted almond, honey and apple pie. A mineral element emerges as this glides to a long, toasty, nutty aftertaste. Drink now through 2020. 50 cases imported.

Jancis Robinson

Not rated

#santenay burgundy wine

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