BOURGOGNE CHARDONNAY > MORIN Père et Fils

Tasting notes

Color: Pale gold with slight bright green reflections, limpid.

Nose: A bouquet of fruit aromas (grapefruit, pineapple, mango...) and the scents of great white Burgundy wines (mocha, toasted bread...).

Palate: Balanced, fresh and harmonious, racy with a good persistence.

Food and wine pairing

Its sprightliness makes it a delicate and tasty pre-dinner drink while its wide-ranging and persistent aromatic spectrum makes it a team player in the kitchen, especially with fish and shellfish. Its native power enables it to prevail over a wide variety of soft and hard cheeses.

Serving suggestions

Best served at a temperature of 13 to 14°C.

Grape varietals

Chardonnay

Origins

The Burgundy Appellation covers 384 villages in the departments of Yonne, Côte-d'Or, and Saône-et-Loire. Starting in the North, from the Chablis and Auxerrois regions, to the South to the Mâconnais region, passing through the Côte d'Or and the Côte Chalonnaise, Burgundy wines come from a great diversity of terroirs. The Chardonnay grape (which makes up 48% of the total plantings in Bourgogne) yields handsome bunches of small, golden, elongated grapes, rich in white, deliciously sweet juice. This famous grape variety gives birth to all of Bourgogne’s great white wines.

Vinification and maturing

The harvest is done in the great Burgundian tradition, by hand, in small pierced crates with a double sorting at the time of picking and receiving the grapes at the winery. The pressing is carried out immediately to keep the Chardonnay as fresh as possible. The vinification of each vat is particular, using different selected yeasts, thus developing a rich and varied aromatic palette. After maturing, the wine is bottled before spring to keep the Chardonnay fresh.