Chardonnay
Best known in Burgundy, Champagne, California
The world's most versatile white grape. Crisp, mineral and citrusy in cool places like Chablis; rich, creamy and toasty when oak-aged in warmer spots. It is also a key grape in Champagne.
Domaine de la Creuze NoireBurgundy, France
Domaine De la Creuze Noire Saint-Veran
£22.9575cl
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- CountryFrance
- RegionBurgundy
- GrapeChardonnay
- StyleDry & medium
- Alcohol13.0%
What it tastes like
Domaine de la Creuze Noire Saint Veran is a soft velvety smooth Burgundy from Saint-Véran in southern Burgundy next to Pouilly-Fuissé. Well rounded with a soft texture. White flowers, ripe peach, a touch of almonds, add to the citrus mineral qualities. A fine wine with a long complex finish. Serve with creamy poultry dishes or veal stew.
Light
Full
Lovely with
- Roast chickenSunday roast · Herb-stuffed thighs
- PoultryChristmas turkey · Guinea fowl · Poussin
- VealEscalope · Osso buco · Saltimbocca
The grape
Where it's from
Burgundy
France
The spiritual home of Chardonnay and Pinot Noir. Burgundy's genius is its obsession with place — every vineyard classified, every nuance of soil and slope mapped and celebrated. Wines of extraordinary elegance, often infuriating scarcity, and occasionally life-changing quality.
Meet the producer
Domaine de la Creuze Noire
Burgundy, France
Dominique Martin runs this family estate with his sons Loïc and Geoffrey. Their 28 hectares of vines surround the village of Leynes, at the southern end of the Mâconnais. Love Wine stocks their Mâcon-Villages, Saint-Véran and Coteaux Bourguignons.
More from Domaine de la Creuze Noire →The story behind it
Dominique Martin and his sons Loïc and Geoffrey happily run their family estate of 28 ha of vineyards around the village of Leynes in the Southern end of the Mâconnais area, just nearby Northen Beaujolais. Their estate is spread across many AOCs such as St-Véran, Mâcon-Villages, Pouilly-Fuissé, St-Amour, and Juliénas. Hand-harvested and sorted. The wine is 100% unoaked. Minimal use of industrial yeasts just to induce wild yeasts and start up fermenting. The fermentation process takes up to one month to complete in temperature controlled stainless steel vats at a temperature in between 16 and 24°C. Malolactic fermentation is then induced during winter. The wine is then left to mature on fine lees until spring for 6 to 8 months in stainless steel vat. It is fined with bentonite prior to a first and only racking just before preparing for bottling. It is finally slightly filtered with kieselghur prior to bottling.
What customers say
Delivery & collection
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