Value for money white Burgundy? Yeah, it’s a ridiculous notion. No need to hang around any longer… Off you go…
*pours himself a glass of Premier Cru Montagny chardonnay*
Wow. There’s so much going on here. Regal, golden colour. Jasmine perfumes an almost minty-fresh nose. Peaches, apricots, honey, almonds, and hazelnuts on the palate, with a cool mineral freshness and acidity. It’s everything you’d hope a 1er cru would be. Sitting on the slopes of the Côte Chalonnaise, the vines are bathed in the dawn light, giving this an almost spiritual quality. There’s a reason Burgundy is such hallowed ground. It is simply perfect for making extraordinary wine.
Full price $44.00 from the winery on 29 July 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
This golden wine reveals aromas of white flowers and minty notes. With complex nuances of honey, almond and hazelnut. A very pure expression of Chardonnay.
Our intimate knowledge of the terroirs of Premiers Crus has allowed us to faithfully reflect the identity of this appellation. The vines are exposed to the rising sun and draw in marl-limestone soils, all the minerality that characterizes our Montagny 1er Cru.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 400g dried spaghettini pasta
- 1 bunch asparagus, trimmed, cut into 3cm pieces
- 2 medium zucchini, sliced
- 1 1/2 cups frozen peas
- 1/3 cup olive oil
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 cup finely grated parmesan cheese
- 1/2 cup small fresh mint leaves
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus and zucchini for the last 4 minutes of cooking time. Add peas for the last 1 minute of cooking time. Drain, reserving 1/4 cup cooking liquid. Return pasta mixture to pan.
- Meanwhile, combine oil, parsley, lemon rind and lemon juice in a jug. Add to pasta mixture. Add cheese, mint and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...