This 100% Chardonnay is fermented in wooden vats and matured in oak barrels. The Premier Cru Le Porusot covers about 10 hectares and enjoys a south-eastern exposure, which is perfect for a maximum amount of sunlight. The name Porusot comes from the very nature of the soil; indeed, the word is a regional way of naming a place covered with rocks. It is the diminutive of Porroux which finds its origin in the latin word Petrosa (stony place).
Almaden Mountain Burgundy is an exceptional wine with its rich ruby-purple color and complex fruit and herbal character. The aromas of raspberry and black currant are balanced with a bouquet of herbal, spice and oak nuances.
A robust, full-bodied red wine with a distinctly fruity character. Serve at room temperature or slightly chilled.
An attractive purple robe of medium intensity, brilliant. The first nose is discreet, slightly wooded, opening into quite powerful kirsch-like aromas. In the mouth the wine very much reflects its terroir, and is both powerful and firm. There are aromas of cherry and kirsch reminiscent of the nose. The finish is long with fine tannins that are at present firm, but will soften over time.
This Chassagne Montrachet displays golden yellow color in the glass with aromas of white-flesh fruit and white flowers with nuances of toast and lightly mineral. Supple structured wine with a fine acidity, finishing with a persistence of white-flesh fruit.
Pale gold in colour. To the nose, the full extent of its aromatic potential is not instantly apparent. It needs a little airing. This is a wine with good aging potential (5 or sometimes up to 10 years). The wine is well-built and long in the mouth. The Premier Cru Vaillons Chablis wine beguile the palate, whether mineral and tight in their youth or flowery and developing delicate and subtle aromas with age.
Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Les Clos Grand Cru displays a very mineral bouquet, with an elegant fineness and impressive length on the palate. Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.