Bourgogne Côte d'Or Chardonnay Fabien Coche

Fabien Coche farms a handful of plots just outside Meursault, and you can taste that address straight away. The 2023 gives you ripe white peach and citrus, a touch of hazelnut, and that gentle chalky lift you only get from Côte d'Or limestone. Old vines, hand-picked fruit, a slow press and ageing in barrel (very little new oak) keep everything fresh rather than heavy. It's rounded and generous, yet finishes clean and bright. Pour it with roast chicken, creamy risotto or a plate of goat's cheese. Honestly, it drinks like a village wine at a far friendlier price. Drink now or keep three years.
29.75 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: Bourgogne Côte d'Or Chardonnay

Vintage: 2023

Producer: Domaine Fabien Coche, Meursault

Grape varieties: Chardonnay 100%

Region: Burgundy, Côte de Beaune

Appellation: Bourgogne Côte d'Or AOC (white)

Vinification method: Hand-harvested fruit, whole-bunch pneumatic pressing, overnight settling, alcoholic fermentation with indigenous yeasts in oak barrels (a small share of new wood, mostly one to several wines old), ageing on fine lees for around 11 to 12 months with occasional bâtonnage, full malolactic fermentation, light fining and filtration before bottling

Maceration: None, direct pressing of whole clusters with a short period of skin contact limited to the press cycle

Colour: Bright pale gold with green highlights and a clear, shining rim

Bouquet: White peach, citrus zest and acacia blossom, with discreet hazelnut, fresh butter and a touch of flint

Palate: Fresh and precise attack, rounded mid-palate with ripe orchard fruit and subtle creamy oak, saline, clean finish of good length

Alcohol content: 13% vol.

Soils: Clay-limestone with marl and stony surface layers on the lower slopes of the Côte de Beaune, around Meursault, Auxey-Duresses and Monthelie

Farming: Sustainable viticulture (lutte raisonnée), ploughed soils, grassing between rows, manual harvest, low yields

Ageing potential: 3 to 6 years from the vintage

Food pairing: Roast poultry with cream sauce, grilled fish, scallops, goat's cheese, soft-ripened cheeses, veal, mushroom risotto

Serving temperature: 11 to 12 °C