St Veran, Julien Collovray 2019
Country
France
Region
Maconnais
Producer
Julien Collovray
Grape(s)
Chardonnay (100%)
Type
White
Style
Crisp
Oaked Style
Lightly oaked
Body Style
Medium bodied
Dry/Sweet Style
Dry
Alcohol Content
13.5%
Closure Style
Cork
Organic/Biodynamic
No
Sustainable
Yes-sustainable practices
Vegetarian/Vegan
Vegetarian
Yes
Vegan
Yes
Allergens
Sulphites
Yes
Milk
No
Egg
No
Region
The Mâconnais district lies in the south of the Burgundy wine region in France, west of the River Saône. It takes its name from the town of Mâcon. It is best known as a source of good value white wines made from the Chardonnay grape. The wines from Pouilly-Fuissé are particularly sought-after with 22 Premier Cru climats which all benefit from being planted on the Fuissé ampitheatre which gains the best sun and good soil drainage. Almost all the wine made in the Mâconnais is white wine. A little Pinot Noir is made into red Mâcon but only for local consumption.
Producer
This Domaine is among the largest and most progressive in the region, making white Burgundy of exceptional quality. The Grapes for this St Veran are sourced from some of the oldest vines in the Maconnais and some of these vineyards are now in conversion to organic farming. Julien Collovray joined the family business as winemaker in 2008, having studied wine agriculture and oenology at university, as well as law and economics. Before joining his familys`s domaine, he worked at vineyards in various French regions as well as in Virginia.
Tasting Notes
There is nothing shy about this St Véran it is a bright and lively white Burgundy. An expressive and fragrant nose with the aroma of hedgerow flowers, orange zest and elderflower. An elegant and complex palate combines white fleshed fruits with ripe and buttery notes from the well-integrated oak. Finely balanced with a grip of grapefruit acidity and a long and elegant finish.
Food
A perfect match for baked or grilled fish in butter including carp and sole and shellfish, lamb sweetbreads, veal or pork in white sauces and poulet de Bresse.
