Description
The nose of this Viré-Clessé Chazelles from Jean-Marie Chaland reveals aromas of peach, apricot, almond and pepper. On the palate, it is structured, full-bodied and well-balanced, with a finely crafted finish featuring notes of white pepper.
In the vineyard, in the cellar
- Harvest: grapes picked by hand.
- Farming method: certified organic by Ecocert since 2003.
- Vinification: indigenous yeasts, fermentation in vats (70%) and barrels (30%) without chaptalisation or acidification, aged on fine lees for 10 to 15 months and bottled by us.
- Alcohol content: 13.5% ABV.
- Grape variety: Chardonnay.
- Age of vines: 65 years.
- Soil and subsoil type: humus-rich brown soil at the foot of the hillside, salmon-coloured marl on the mid-slope and oolitic limestone at the top of the hillside, located south of Viré, near Quintaine.
- Climate: semi-continental, shaped by the milder winds of the Saône valley.
- Yield: 50 hectolitres per hectare.
The Guide to the Best Wines of France
NEW ESTATE IN THE 2023 GUIDE
. Jean-Marie Chaland’s estate covers 9 hectares, mainly planted with Chardonnay, spread across 23 plots in Viré, Montbellet and Burgy. The vines are organically farmed, certified since 2003, with an average age of over 50 years. We have been following this estate for several vintages; it is one of the artisan winemakers of southern Burgundy. The range is consistent, without any artificial enhancements or sophisticated ageing; the wines bear the hallmark of the terroir, offering an elegant, fresh and delicate expression of Chardonnay, with a maturity that is always perfectly balanced, without excess. Their very elegant Gamay, with its sparkling fruit, is also a fine addition for wine lovers.
What to eat with a Viré-Clessé Chazelles from Jean-Marie Chaland?
- Fish (pike in white butter sauce, pikeperch fillet in cream sauce, salmon)
- Scallops
- Roast Bresse chicken or chicken in cream sauce
- Gratins
- Snails
- Frogs
- Goat’s cheese from the Mâconnais
