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Sophie Cinier Saint Véran à la Côte 2019

Aromatic, with richness but not too powerful. Fine acidity and expressive white/green fruit dominating. Perfect match to light fish dishes.

Origin:

Burgundy, France

Grape:

100% Chardonnay

ABV:

12.5%

Producer Profile

Sophie’s tiny estate produced its first wines only in 2000, though on her mother’s side the family has lived in Fuissé and been involved in wine production since at least the time of her grandfather. Vines he planted in 1941 came back under Sophie’s control when she returned in 1998, and there is a lovely range of different styles from this tiny domaine.

Grape

Saint-Véran is an appellation for dry white wines produced in the southern half of the Mâconnais sub-region of Burgundy. The appellation is split into two sections by the vineyards of Pouilly-Fuissé. Both lie in the chain of hills in which the much-photographed Rock of Solutré is situated. As the southernmost appellation of Burgundy, Saint-Véran overlaps slightly with the northern edge of Beaujolais. The commune of Saint-Amour, for example, produces white wines labeled as Saint-Véran alongside the fine red Beaujolais Cru wines for which it is more widely known.

Region

Best-known as the white grape of Burgundy and cornerstone of Champagne, Chardonnay is the world's most famous white-wine variety and also one of the most widely planted. Made in a variety of styles, Chardonnay wines can show fruit notes that run from citrusy and mineral to exotic and toasty.

Viticulture

The vineyard area has recently expanded to a massive four hectares (just under). She bought a new vineyard of 1.2 hectares in Igé, 10 miles north of her home in Fuissé. It’s planted with a hectare of Chardonnay for two new wines, a Bourgogne Blanc and a Mâcon Villages Le Clos, and 0.2 ha is planted to pinot noir. In addition to the grapes supplied by her own vineyards there are a few wines which come from purchased grapes. So her St Véran A la Côte is technically a negociant wine. Unlike large parts of the Mâconnais where machine harvesting is the norm, Sophie’s vineyard work is entirely manual, and she does not own a tractor, apart from the old one, rusting in her yard. But these extra vines need more hands in the vineyards, so her partner, Alain, has joined the business payroll. The plan is to turn the vineyards fully organic.

Vinification

Hand harvested grapes. Barrel fermented and aged in old oak (5-10 years old) for 12 months on fine lees. Wine underwent malolact conversion to create creamy soft acidity.

Food matching ideas:

Seafood, herb roasted chicken, creamy pasta

Try it with:

Sole Meuniere
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