Page 17 - Hamilton Cellar List_Neat

BURGUNDY, FRANCE

#2.LW1 2019 Domaine Bernard Defaix Chablis AC Chablis
Defaix’s Chablis villages is drawn from four parcels of mature, 30-plus-year-old vines situated around Milly and Poinchy, on the left bank of the Serein
River. The wine is fermented wild and aged on fine lees for ten months in glass-lined tanks. It’s a floral and detailed wine for the level, and there’s an
intriguing interplay of texture and palate-cleansing freshness. There is beautiful citric liveliness and vibrancy in the mouth, with succulent fruit flecked
with notes of greengage plum and a generous lick of oyster shell. So crisp, lemony and saline--so Defaix and so Chablis.

#3.LW1 2018 Domaine Bouchard Pere et Fils Les Clous Meursault
The “Clous” actually comes from the deformation of the word “Clos”, this village appellation terroir is actually located on the same soil as the Grand
Cru Corton Charlemagne. Plots of unparalleled quality deserving to be vinified separately. At the tasting, this Meursault has a nicely mineral nose with
an intense bouquet of fresh fruit accompanied by subtle floral notes. On the palate it is rich, full and tasty thanks to its clear toasted notes that progress
wonderfully on a well-structured and lingering finish...

“ The 2018 Meursault Les Clous is also showing very well, revealing aromas of citrus oil, crisp Anjou pear, white flowers and pastry cream. On the palate,
it’s medium to full-bodied, chiseled and tensile, with lively acids and a mineral finish. William Kelley

#3.LW1 2018 Domaine Pierre-Yves Colin-Morey Le Banc Saint-Aubin
Domaine Pierre-Yves Colin-Morey is relatively new on the scene, but the lineage is undeniably impressive: Winemaker Pierre-Yves Colin is son of
Marc Colin, and his wife, Caroline, is daughter to Jean-Marc Morey (both are highly regarded in the world of Burgundy). Pierre-Yves and Caroline
represent modern-day Burgundian royalty and their wines are just as regal. After studying enology in Beaune, Pierre-Yves worked for his father at
Domaine Marc Morey from 1994-2005, but he also learned under greats in the Nôrthern Rhone, Languedoc, and Loire Valley before setting up his
own shop in 2006. He was able to do so with income generated from he and Caroline’s small négociant business started in 2001. Additionally, Pierre-
Yves transferred vineyard holdings given to him by his father to help launch his new label. Since then, everything they’ve touched has turned to gold
and critics’ praise has followed.

As with all Pierre’s wines, the Le Banc displays that little bit extra richness and extract. From a 1 hectare parcel of vines above the village of St Aubin. The least
mineral of this release, but with lovely tension and acid cut. Certainly a rich, full bodied style of St Aubin with citrus, grapefruit, white flowers, and yellow
peach. The oak is usually spicy and adds a lovely layer of flavour and texture. Fabulous stuff.

*Chardonnay food pairings- While it beautifully matches almost all seafood, it makes for a particularly heavenly match with scallops and crabs.
Tarragon-flavoured preparations become tastier when enjoyed with Chardonnay. Drinking it with a creamy mustard and tarragon chicken is
amazing. If the chicken is hot off the grill, even better. Fish pie, caesar salad, grilled veal chops with mushrooms, pate or pumpkin ravioli are some
others.