White Beaujolais: the pearl in the estate’s crown
White Beaujolais crafted using Chardonnay grapes from vines on limestone soil.
A lovely golden robe full of light. The nose is of fleshy fruit (pear), fresh almond and blossom. The mouthfeel is rounded and balanced. A fresh, refreshing and fruity wine.
True to type enjoy at 8 to 10 °C (46 to 50°F) as an aperitif as well as with oysters, seafood and fish, chicken in cream sauce and toasted goat’s cheese salad.
Oak barrel matured cuvée
Acacia barrel matured cuvée
This is a rarely-used maturing technique, as acacia barrels are hard to get. Spending time in these barrels gives the Chardonnay light vanilla aromas and a lovely chestnut flavour that melds with blossom.
Serve with crustacean.
Serve at the Jean Brouilly’s restaurant, cooking chef Eric Lambolez