• Marchand & Burch Villages Chardonnay 2017
  • Marchand & Burch Villages Chardonnay 2017
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Marchand & Burch xtrawine top

Marchand & Burch

Marchand & Burch Villages Chardonnay 2017

White still

  • Marchand & Burch Villages Chardonnay 2017
  • Marchand & Burch Villages Chardonnay 2017
1 2
Show more
Marchand & Burch xtrawine top
€31,00
€31,00
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Denomination N/A
Size 0,75 l
Alcohol content 13.0% by volume
Area South Australia (Australia)
Grape varieties 100% Chardonnay
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Details

Profumo

Perfume

White grapefruit, lemon blossom and lightly toasted nuts entice the nose, with an underlying floral perfume emerging with aeration.

Gusto

Taste

The palate displays refreshing, fine acidity so typical of Great Southern Chardonnay, with textural weight supporting the persistence of citrus and subtle white peach flavours, with accents of nutmeal, pear and fig.

Serve at:

12 - 14 °C.

Longevity:

05 - 10 years

Full Bodied and Aged White Wines

Pairings

Fish
Shellfish
Cheese
Matured cheese
White fish

Producer
Marchand & Burch
From this winery
It was 1990 when Jeff Burch crossed paths with Pascal Marchand in the cellars of Domaine Comte Armand in Pommard. A fast friendship quickly formed, with passion for Pinot Noir as its foundation. A decade later they embraced the possibilities of a unique collaboration, and began the Marchand & Burch Collection. Since 2007 Marchand & Burch has grown to represent a sophisticated expression of terroir through fine wines produced in Western Australia’s Great Southern region and the Côte d’Or in Burgundy, France. Three decades on, the friendship endures while the wines tell an exciting, evolving story. Read more
Production area: South Australia
South Australia
Marchand & Burch

Name Marchand & Burch Villages Chardonnay 2017
Type White still
Denomination N/A
Vintage 2017
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 100% Chardonnay
Country Australia
Region South Australia
Vendor Marchand & Burch
Harvest Handpicked
Wine making The individual parcels of grapes are cooled, hand sorted then whole bunch pressed to separate the finest free run juice. In addition a light pressing cuts is taken and made separately for later blending. After minimal settling, the juices are allowed to ferment naturally in 50 % older French oak and 50% stainless steel. The oak is composed of barriques, hogsheads and puncheons. Fermentation temperature is between 18 °C to 22 °C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel and tank for 10 months and a portion of each batch undergoes malolactic conversion.
Total acidity 7.11 gr/L
PH 3.24
Residual sugar 0.95 gr/L
Allergens Contains sulphites