Deux Roches 'Rives De Longsault' Saint-Veran 2015
We brought over some magnums of this chardy and the mofos confirmed unequivocally that bigger is better. But just because these are, well, smaller, doesn’t mean they’re not equally as delicious. I guess we’ve matured: maybe size doesn’t matter after all.
This little sibling is no different from its 95 point older brother, nor its bigger magnum bro. Filled with stone fruits and citrus, it’s a gold medal winner produced by two winemakers recently hailed as the best in Burgundy. And really, six bottles from the best winemakers in Burgundy are better than one, no matter how big it is.
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
‘Rives de Longsault' is a beautiful gold wine with an aroma of stone fruits, citrus, and flowers. On the palate this ample bodied wine is rich and well-structured. The nose has a delicate mineral and citrus finish.
Saint-Véran lies between the escarpments of Solutré and Vergisson (from which the Domaine des Deux Roches takes its name), on the southernmost slopes of a of a 250 km long and 5-6 km wide prehistoric limestone ridge that runs through the valleys carved out by the river Soâne. Its vineyards are among the few in Burgundy with a south/south-easterly aspect, which exposes the vines to maximum sunlight and warmth, as well as winds that help to moderate their temperature and stimulate photosynthesis. This allows Chardonnay to develop physiological ripeness quickly, under stress, in a precarious continental climate. ‘Rives de Longsault' is made from parcels of vines that are 30 to 40 years old, and benefit from six different terroirs: Maillettes, Pommards, Roncevaux, Carette, Péguins and Jonchet.
The grapes are pressed slowly in a pneumatic press. The free-run juice is then drained and left to settle at low temperatures (no higher than 18˚C) before it is transferred into steel vats (70%) and oak barrels (30%) to undergo alcoholic fermentation. After alcoholic fermentation the wine is left on the lees to undergo malolactic fermentation. The wine is then left to age, on the lees, in steel vats (70%) and under oak (30%), until the following spring (April/May). Lees stirring takes place throughout the maturation period
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lime and cumin chargrilled chicken with mango chilli salsa
- 1 cup basil leaves
- 1 large Coles RSPCA Approved whole chicken, cut into 4 pieces
- 1 tbsp cumin seeds, toasted
- 2 garlic cloves, crushed
- Juice of 1 lime
- Grated zest of 2 limes
- 2 mangoes, sliced
- 1 cup mint leaves
- 1 tbsp olive oil
- 1 long red chilli, thinly sliced
- 1/4 tsp salt
- Preheat oven to 210°C or 190°C fan. Use a mortar and pestle to pound garlic, cumin seeds and salt until a coarse paste forms. Stir in lime zest, lime juice and oil. Rub all over chicken.
- Preheat an ovenproof chargrill pan on high. Cook the chicken, skin-side down until charred. Turn and cook for 1 min to seal. Place pan in oven and bake for 30 mins.
- Combine the mango, chilli, basil and mint in a bowl. Cut the chicken into smaller pieces and transfer to a platter. Drizzle over the pan juices and serve with the salsa.