Great old world chardy always seems to carry an air of nobility, for me. It’s not the golden hue – though this has it, so do many others. It’s not the 30% new oak either. If it were just about oak then it’s been outgunned many times. I think it’s the regal bearing; the way it carries itself. The palate shows awesome balance of citrus and stonefruit, with well-judged lees work that gives it a creamy nuttiness. It’s rich, but also structured, like some old palace perched on a hill. It’s a luxurious style, but not obnoxiously so. Think classic French cooking with this one (i.e. buttery leeks galore)!
International Wine Challenge
“Opulent and expressive nose, a good structure with a full, concentrated mid-palate and ripe apple.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
'Rives de Longsault' is a beautiful gold wine with an aroma of stone fruits, citrus, and flowers. On the palate this ample bodied wine is rich and well-structured. The nose has a delicate mineral and citrus finish.
Saint-Véran lies between the escarpments of Solutré and Vergisson (from which the Domaine des Deux Roches takes its name), on the southernmost slopes of a of a 250 km long and 5-6 km wide prehistoric limestone ridge that runs through the valleys carved out by the river Soâne. Its vineyards are among the few in Burgundy with a south/south-easterly aspect, which exposes the vines to maximum sunlight and warmth, as well as winds that help to moderate their temperature and stimulate photosynthesis. This allows Chardonnay to develop physiological ripeness quickly, under stress, in a precarious continental climate. 'Rives de Longsault' is made from parcels of vines that are 30 to 40 years old, and benefit from six different terroirs: Maillettes, Pommards, Roncevaux, Carette, Péguins and Jonchet.
The grapes are pressed slowly in a pneumatic press. The free-run juice is then drained and left to settle at low temperatures (no higher than 18˚C) before it is transferred into steel vats (70%) and oak barrels (30%) to undergo alcoholic fermentation. After alcoholic fermentation the wine is left on the lees to undergo malolactic fermentation. The wine is then left to age, on the lees, in steel vats (70%) and under oak (30%), until the following spring (April/May). Lees stirring takes place throughout the maturation period.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Prawn, Mint & Lemon skewers
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, finely chopped
- 1 tbs chopped fresh mint
- 1 tbs finely grated lemon rind
- 1 tbs olive oil
- 2 tsp fresh lemon juice
- 900g large green prawns, peeled leaving tails intact, deveined
- Olive oil spray
- Fresh mint leaves, to serve
- Lemon wedges, to serve
- CAPSICUM MAYONNAISE
- 235g (1 cup) whole-egg mayonnaise (see note)
- 2 tbs Always Fresh Fusions Red Pepper Tapenade
- 2 tsp fresh lemon juice
- To make the capsicum mayonnaise, process the mayonnaise, tapenade and lemon juice in a food processor until smooth.
- Combine the garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Place in the fridge for 10 minutes to marinate.
- Thread prawns onto skewers. season with salt and pepper. Heat a barbecue grill or chargrill on high. spray the skewers with oil. Cook for 2-3 minutes each side or until golden. Top with mint. Serve with the capsicum mayonnaise and lemon wedges.