It’s no secret my propensity for White Burgundy. So when a recent recipe I was trying out called for a crisp, full bodied white wine like Chablis to pair with the mustard roast chicken, I was happy to oblige.
Domaine Garnier et Fils is a family run operation, brothers Xavier and Jérôme decided to start making their own wine in 1996 after decades of selling the grapes grown on their 57 acre property. They offer a range of wine, from an entry price Chablis Village to the Grand Cru I tried.
The 2012 “Les Clos” Grand Cru Chablis was a beautiful golden hue. The wine was aged for 12 months in neutral oak, giving it an aroma of sweet almonds, fresh baked bread and vanilla. 100% malolactic fermentation provided a perfect rich, roundness in the mouth, which was nicely balanced by an underlying minerality and slightly salty finish.
Wine: 2012 Garnier et Fils “Les Clos” Grand Cru Chablis
Purchased: Chelsea Wine Vault
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