(Please note this wine will not ship until next Tuesday, April 7th)
In the summer of 2009, Sophie and Fabrice Laronze decided to risk everything and start their own Domaine in Burgundy. This is rarely done as most Burgundian winery owners are born into the role of winemaker after many generations in the family. Fabrice worked under the Negociant Alex Gambal for about a decade and developed a passion for the region, eventually developing a desire to work directly with the land on his own. He and his wife began looking an area to curb their passion and discovered an old mill on a beautiful creek in Auxey-Duresses with old vineyards that they turned it into a working winery. They also acquired numerous desirable vineyard parcels and began to work towards their dream right away. Their vision was simple: revitalize and plow the soil, restore biodiversity in the vineyards, cease the use of chemicals and farm organically. These decisions quickly improved the quality of the fruit and gave the vineyards a chance to express their potential in the glass. A large portion of Terres de Velle's vines sit in the region of Burgundy that was plagued by hail in both 2014 and 2013. Their first vintage was 2009, and 3 of their first 5 vintages have lost 30-50% of their harvest. That is a huge loss for any Domaine to handle in any year, let alone 3 consecutive years, and especially for a Domaine that is just starting out and doesn't have the "fat" of some of the more established domaines to help cushion these financial blows. Through all of this hardship, this new, struggling domaine has consistently put out extremely high quality, well made wines.
Some information about the 2013 Bourgogne Blanc written by the Domaine:
“One third of the grapes used for this cuvée is coming from in “Corpeau,” in the plains below Puligny-Montrachet. The clay soil there generally gives a fruity wine. The two other thirds are harvested in Meursault, where the vines are about thirty years old and are beginning to show all the potential of this soil. It is interesting to note that part of “Les Pellans” has been classified in Meursault Village…..For this wine, we use approximately 10 % of new oak barrels. Following the Burgundian tradition, the alcoholic and malolactic fermentations are let to occur naturally in their barrels. During the maturing process, we will stir to extract the complex flavours from the fine lees, but always according to our tasting analysis. After 12 months, this wine is ready for bottling which is done without filtration and according to the favorable period of the lunar calendar.”
The 2013 Bourgogne Blanc has a light golden straw yellow with green hues on the rim. The nose is floral, mineral and intense showing notes of fresh yellow apple, lemon blossoms, acacia flowers fresh white peach skin, oyster shells, crushed chalk and a touch of baking spice. The palate is medium bodied, slightly creamy and mineral driven with an incredibly long and thirst quenching finish. It is almost impossible to stop drinking. This wine benefits from a brief decant, 30-45 minutes, then served into large Burgundy stems at about 50 degrees. As with all good White Burgundy, as the wine rises above cellar temperature the true personality and texture of the wine are revealed. Follow this Crispy Pan Roasted Chicken recipe
by the team of Chefs at Blue Apron for an ideal pairing. Enjoy!