Description
Jessica Litaud’s Saint-Véran Les Pommards comes from a 0.25-hectare plot of clay-limestone soil. A beautiful harmony between the ‘sun-kissed’ character and the mineral precision of this terroir. The palate is enveloped in aromas of orange and brown sugar, offering a lively, generous flavour. A delight when paired with a seafood risotto or pan-fried frogs’ legs.
About the Saint-Véran appellation
Location
At the southern tip of the Mâconnais vineyards, the Saint-Véran Appellation d’Origine Contrôlée (recognised in 1971) encircles Pouilly-Fuissé like a golden belt.
As is often the case in Burgundy, the AOC encompasses several villages: to the north of the Roche de Solutré, Prissé and Davayé; to the south, Leynes, Chasselas, Chânes, part of Solutré-Pouilly and, of course, Saint-Véran. This land, which is so well suited to Chardonnay, produces only white wine.
Terroirs
The Saint-Véran vineyard is divided into two separate plots, separated by its neighbour Pouilly-Fuissé. Both occupy the slopes of the Solutré ridge. The backbone of this ridge is formed of ‘entrochic limestone’ from the Middle Jurassic period. On the western slope of these rocks, in older terrain (Lias), the steep slopes are composed of grey marl (vineyards facing south and west in Chasselas and Leynes). On the gentle slopes of the eastern side of the rocks, marly limestone predominates (vineyards facing east in Prissé and Davayé). In Chânes and Prissé, on the left bank of the Petite Grosne, the vines are planted on entroque limestone, often covered with a layer of clay containing chailles (a type of flint).
(Source: Vins de Bourgogne)
What to eat with a Saint-Véran Les Pommards from Jessica Litaud?
- Pan-fried frogs
- Andouillette in white wine
- Pike-perch in beurre blanc
- Risottos with seafood and/or mushrooms
- Goat’s cheeses such as Mâconnais or Charolais
