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Vines Chardonnay ( %)

Color: Intense straw yellow with golden hues.
Smell: The nose is rich and elegant with notes of yellow pulp and exotic fruit when ripe, white flowers, hints of hazelnut and vanilla.
Taste: On the palate it is round, soft and fresh, with great balance and harmony. Very persistent sip stretching with creamy vanilla with citrus aromas in the final.
Food pairing: Perfect for dishes based on white meats, rabbit and poultry, aged cheeses, structured dishes based on fish and shellfish.

Domaine Jacques Prieur

The mythical story of Domaine Jacques Prieur begins on February 24, 1868, with the marriage, a Bligny-les-Beaune, of Claude Duvergey (22 years old) and Marie Taboureau (19 years old). Marie was born in Bligny in 1848 and Claude in Meursault in 1845. Their parents were winemakers. Claude founded Duvergey-Taboureau House and thrived in the wine and spirits trade, without initially investing directly in viticulture. In 1879, he acquired the property of "Les Herbeux" in Meursault, currently the heart of the Domaine Jacques Prieur ... and started buying vineyards. He therefore made a risky bet with the arrival of the terrible phylloxera in the Gold Coast. However, his choices finally made him a visionary thanks to the use of American plants as a cure. In 1889 he acquired the famous Clos de Mazeray Monopole (Meursault), a parcel of Volnay Santenots, 4.5 ha (11 ac) of Clos Vougeot and 2 lots in Chambolle-Musigny. In 1890 he became the owner of the prestigious Clos des Santenots of Volnay, 1.5 hectares (3.7 ac) of Puligny-Montrachet Les Combettes and 0.45 hectares (1.1 ac) of the legendary Montrachet (in particular supplemented by the "Dent" parcels). de Chien "in 1891 and 1892). He then ran his business in Bligny castle, purchased in 1890 for his wife. Without any direct heir, both spouses turned to the Taboureau family. So he married in 1891 Hélène Taboureau (Marie's granddaughter) and a young born in Beaune, Henri Prieur (street vendor). They benefited from a very advantageous marriage contract which includes some assets, but above all the promise of profit sharing in the Duvergey-Taboureau trade. Jacques Prieur was born on January 31, 1893 from the union of Hélène and Henri. The estate continued to grow in 1895 with new research in Musigny and an exchange between a land of Clos Vougeot and parcels of Chambertin and Chambertin Clos-de-Bèze. In 1899 Claude Duvergey added Volnay Champans to his collection and in 1907 Chevalier-Montrachet. He died on March 9, 1920 and bequeathed all his properties to Jacques Prieur (his wife remained the interested party). Shortly thereafter, he married Madeleine Darnat, daughter of Lyons sheet merchants. In 1924, Jacques Prieur and Count Jules Lafon established the famous "Paulée de Meursault" to celebrate the end of the harvests with all the winemakers in the village. Marie Duvergey-Taboureau died in 1935 and definitively left the estate to Jacques Prieur. Co-founder of the legendary Chevaliers du Tastevin, he gave his name to the estate in 1956. He died in 1965 and his wife in 1974, sent to their 6 children. In 1988, to avoid selling the winery to foreign shareholders, 5 important French families joined, including the Labruyère family, wine growers and entrepreneurs from southern Burgundy. In the 90s the Grands Crus of Corton-Bressandes and Corton-Charlemagne enriched the mosaic of the estate's terroirs. Today at the helm of this Burgundian jewel, the Labruyère family, supported by the heirs of the Prieur family, promotes and defends, every day, the great terroirs of Burgundy, all over the world. Established in Meursault since the 19th century, today the Domaine Jacques Prieur included 21 hectares (52 acres) of vineyards (11ha / 27ac in Pinot Noir and 10ha / 25ac in Chardonnay). The property has almost a third of all Burgundian Grands Crus denominations: Montrachet, Chevalier-Montrachet, Corton-Charlemagne, Corton-Bressandes, Echézeaux, Clos Vougeot, Musigny, Chambertin and Chambertin Clos de Bèze. 14 Premiers Crus complete this collection: Puligny-Montrachet Les Combettes, Meursault Perrières, Meursault Charmes, Meursault Santenots, Volnay Clos des Santenots (Monopole), Volnay Champans, Pommard Les Charmots, Beaune Champs Pimont (Chardonnay & Pinot Noir), Beaune Clos de la Féguine (Monopole, Chardonnay and Pinot Noir), Beaune Grèves (Chardonnay and Pinot Noir) and Chambolle-Musigny Combe d'Orveau. Finally, also owners also 1 iconic village denomination: Meursault Clos de Mazeray (Monopole). Led by Daniel Godefroy, director of the vineyard, the estate follows many years of sustained methods: inputs have been drastically reduced, soil tillage has replaced chemicals, some activities respect the lunar calendar, etc. The ferocious will of the Labruyère family to bequeath terroir to future alternatives and respect for the unique identity of each parcel has strengthened the habit of this "high fashion" and sustainable viticulture. Harvesting is done manually using 15 kg crates in order to preserve the quality of the grapes. Every year the data of the beginning of the collection are carefully chosen on the basis of sugar and phenolic maturity. The grapes then go through a double selection table to preserve only the best fruits. Pinot noir: thinning out 100% is the rule, but now we use more and more whole bunches according to the vintages and packages. Maceration lasts on average 20 days in open temperature controlled wooden vats. Generally we do 2 trampling a day during alcoholic fermentation. We process 100% of malolactic fermentations. Maturation generally takes place in oak barrels, between 50 and 80% new for Grands Crus, often 30% for Premiers Crus and sometimes in large oak barrels from 25 to 35 hl. The choice of barrels (using different suppliers) depends on the terroir and the vintages. The maturation period is highly variable but often approaches 20 months. Chardonnay: whole bunches are squeezed into a pneumatic press. The juice then settles for 12-14 hours. Alcoholic fermentation and maturation both take place in oak barrels. As for the reds, the choice of barrels varies greatly depending on the vintages and terroirs. Malolactic fermentation is 100% complete on all wines. The aging period will also depend on the unique characteristics of each wine, but is often close to 20 months.

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