Wine of the Week – 1/12/2013
A quality white Burgundy that is not all Chardonnay but contains a proportion of Pinot Blanc too, and is non-vintage, made by blending the wines of more than one harvest. According to the back label, Averys have worked with vignerons in Burgundy to replicate a traditional style known as ‘La Bouette’, where small amounts – odds and ends – of wines from some of their best parcels were blended together in barrels to create a ‘house wine’ which the vignerons themselves would then drink throughout the year. The wines were often of really good quality, and sourced from top sites, in this case that includes Meursault and Fixin. It has a note of gently nutty oxidation and of creamy, cashew from the barrels, as well as quite fat, waxy apple and lemon fruit and a touch of minerality. On the palate the fruit is clean and clear, again that little nutty note which is lovely in this context, but driven by fresh acidity and its background of buttery and creamy qualities. More details and food matching ideas in the video. 13.99, Averys, Averys.com.
