Pascal Maillard is one of Burgundy’s friendliest and most down-to-earth winemakers. He crafts particularly well-priced wines with juicy, fruit-forward personalities from his 20-hectare domaine in Chorey-lès-Beaune. Pascal is expert at bringing charm and appeal to an appellation with a reputation for hardness.
The grapes are harvested manually and rigorous selection of the best grapes takes place in the vineyard so that only the best bunches are used to make the wine. The bunches are gently pressed using a pneumatic press. After fermentation in wood, the wine is allowed to rest in wooden barrels (a selection of old and new barrels are used) for between 12 and 18 months - it spends this time on its fine lees to give the wine roundness and body.
Upfront vanilla, creamy butter, nougat, macadamia and toasted almonds are intertwined with opulent tropical fruits and spices on the nose. The palate is packed with racy minerals, peaches, apples and tropical fruits, nutty, fresh baked bread and buttery oak influenced structure. Balancing, rounded acidity draws out the finish into a persistant length that makes for an addictive combination.
This particularly fine white will accompany many full flavoured fish dishes (including those of Japanese and Thai origin), poultry and white meat with rich sauces or mild, soft cheese.