
Taste
Great depth and breadth of flavour, Stunning balance and persistent richness
Aroma
Dried apricot with peach and candied citrus, Sophisticated
Description
From a ‘cru’ area of the Maconnais (since 1998), Domaine de la Verpaille’s Viré-Clessé ‘Harmonie’ is a beautifully expressive Mâconnais Chardonnay, offering ripe orchard fruit, white blossom and a gentle honeyed richness. Creamy in texture yet lifted by fresh limestone-driven acidity, it delivers both generosity and finesse, finishing long, rounded and subtly mineral. A classic, elegant Viré-Clessé with real charm and harmony that’s perfect with poultry, creamy fish dishes or soft cheeses.
About the Estate
Currently owned and run by Baptiste and Estelle Philippe, this fine organically-managed estate in the Maconnais can claim a long history spanning five generations. Situated within the 'cru' of Viré-Clessé, the tiny estate's prime focus is to allow its wines to express the authentic character of its precise origins. Baptiste emphasises "Our philosophy is to look for balance and biodiversity in our soils in order to get the finest grapes". In 2006 Baptiste and Estelle decided to convert their vineyard to organic cultivation. After the obligatory three years 'en conversion' the domaine was officially certified in 2009. The vineyards, in which many of the vines are over a hundred years old, are maintained by both ploughing and controlled natural grass cover. Only a limited use of sulphur and copper is necessary for treatments since the organic cultivation approach has helped to restore the vines' natural defences.
In the cellar, the aim is to be as sensitive to the grapes' natural flavour and personality by being as low-interventionist as possible. Hand picked grapes, harvested at optimum maturity in order to ensure both concentration and aromatic intensity, are pressed very gently. Long, cool fermentations in stainless steel tanks, using indigenous yeasts, take three to six months to complete. The wines maintain their freshness and are nourished by extended ageing on fine lees until bottling, often as much as a further six months later.








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