May 24: Chardonnay under the spotlight again — on social networks and in its native Burgundy!
On Chardonnay Day — dreamt up in California eight years ago — everyone is invited to share their experiences of the eponymous grape variety on social networks using the #ChardonnayDay and #Burgundy hashtags. This annual event has now spread far beyond the borders of California, and is celebrated in all four corners of the globe. If you want to take part in Chardonnay mania, go online on May 24!
If the world of virtual reality isn’t your thing, head for the village of Chardonnay — where else? — in Burgundy, the venue for the special day’s festivities. The programme, which will be very convivial, includes meetings with winegrowers, some gastronomic cooking and a bit of music. Chardonnay will, of course, be the star of the evening, with tastings beginning at 6 pm on the Place du Millénaire!
HERE’S A BIT MORE ABOUT ONE OF THE DELICIOUS CHARDONNAY WINES WE OFFER IN THE GALLERY
Maison Ambroise Lettre d’Eloise – Coteaux Bourguignons Chardonnay
Maison Ambroise is a long established, small négociant house, who operates on 21 hectares of their own vineyards and purchase grapes from another 3. They own vines in Prémeaux, Nuits-St-Georges, Ladoix, Meursault, the hill of Corton, Vosne-Romanée (with some Grand Cru Echezeaux!), Gevrey-Chambertin, Vougeot, Beaune and as far as Saint-Romain. As always with similarly parcelled estates in Burgundy, logistic is key.
Bertrand Ambroise was recently joined by his son Francois and daughter Ludivine, they received their organic certification in 2013. Ludivine explained the move to organic viticulture is one of true belief as she lost her grand-father due to illness caused by chemicals used in the fields.
Harvested manually, neither filtered nor fined, the wines are classic and expressive with distinct terroir-influenced personalities.
The grapes for Lettre d’Eloise white come from young Chardonnay vines planted on clay and silex soils in Prémeaux-Prissey. The wine is fermented in 1-, 2- and 3-year-old 400-l oak barrels, where it stays for a period of 10 months. The wine is not fined and only lightly filtered. This is a wine of wonderful quality, showing citrus and acacia in abundance, framed with a delicate vein of acidity. A real roundness captures the freshness of barrel-fermented fruit.