Domaine de la Verpailles Vire Clesse Harmonie
Brilliant gold in colour with flavours of peach, pineapple and quince and with upfront aromas of honeysuckle, may flowers & broom.
From a ‘cru’ area of the Maconnais (since 1998), made solely from Chardonnay, in the driest style, though with the incredibly intense fruit on offer, you wouldn’t think so! Brilliant gold in colour with flavours of peach, pineapple and quince and with upfront aromas of honeysuckle, may flowers and broom.
Tropical fruit on the nose. Honeycomb, butteriness on the palate but backed up by a freshness and acidity!
Country | France |
Region | Maconnais |
Grape | Chardonnay |
ABV | 13% |
Vintage | 2020 |
Size | 75cl |
Type / Colour | White |
Style | Dry |
Vegetarian | Yes |
Vegan | Yes |
Organic | Yes |
Low Sulphur | Yes |
Country, France
Region, Maconnais
Grape,
- Chardonnay
BREAK;
Style, Dry
ABV %, 13%
Vintage, 2020
Biodynamic,
Low Sulphur, Yes
Low Intervention & Natural,
Organic, Yes
Vegan, Yes
Food pairing, Aperitif, seafood, fish, vegetables, deli meats, poultry, spicy dishes
Ratings & Awards,
The Vineyard
Currently owned and run by Baptiste and Estelle Philippe, this fine organically-managed estate in the Maconnais can claim a long history spanning five generations. Situated within the 'cru' of Viré-Clessé, the tiny estate's prime focus is to allow its wines to express the authentic character of its precise origins. Baptiste emphasises "Our philosophy is to look for balance and biodiversity in our soils in order to get the finest grapes". In 2006 Baptiste and Estelle decided to convert their vineyard to organic cultivation. After the obligatory three years 'en conversion' the domaine was officially certified in 2009. The vineyards, in which many of the vines are over a hundred years old, are maintained by both ploughing and controlled natural grass cover. Only a limited use of sulphur and copper is necessary for treatments since the organic cultivation approach has helped to restore the vines' natural defences. In the cellar, the aim is to be as sensitive to the grapes' natural flavour and personality by being as low-interventionist as possible. Hand picked grapes, harvested at optimum maturity in order to ensure both concentration and aromatic intensity, are pressed very gently. Long, cool fermentations in stainless steel tanks, using indigenous yeasts, take three to six months to complete. The wines maintain their freshness and are nourished by extended ageing on fine lees until bottling, often as much as a further six months later.
Delivery
UK Mainland
- UK Mainland Delivery is £8.95. For orders over £125 delivery is free.
- 1 Bottle Delivery is £5.95.
- Saturday delivery is available to UK Mainland only: £25.00 (please contact us to arrange).
Local Delivery SA1 - SA7 Postcodes
- Free delivery is available to all those in SA1-SA7 postcodes of orders over £40.
- For orders under £40 local delivery is £8.95.
- Deliveries will typically be on a Next Day Service but longer if items are out of stock.
Non-UK Mainland
For non-Mainland UK delivery, prices are as follows:
- Isle of Man - £15.95
- Highlands and Islands of Scotland - £14.95
- Northern Ireland - £12.95
- Jersey and Guernsey - £24.95
- Isle of Wight - £8.95
Republic of Ireland (Southern Ireland) - We are unable to deliver to the Republic of Ireland without making prior enquiries. Apologies for any
inconvenience.
We've tasted this:
Tropical fruit on the nose. Honeycomb, butteriness on the palate but backed up by a freshness and acidity.
Currently owned and run by Baptiste and Estelle Philippe, this fine organically-managed estate in the Maconnais can claim a long history spanning five generations. Situated within the 'cru' of Viré-Clessé, the tiny estate's prime focus is to allow its wines to express the authentic character of its precise origins. Baptiste emphasises "Our philosophy is to look for balance and biodiversity in our soils in order to get the finest grapes". In 2006 Baptiste and Estelle decided to convert their vineyard to organic cultivation. After the obligatory three years 'en conversion' the domaine was officially certified in 2009. The vineyards, in which many of the vines are over a hundred years old, are maintained by both ploughing and controlled natural grass cover. Only a limited use of sulphur and copper is necessary for treatments since the organic cultivation approach has helped to restore the vines' natural defences. In the cellar, the aim is to be as sensitive to the grapes' natural flavour and personality by being as low-interventionist as possible. Hand picked grapes, harvested at optimum maturity in order to ensure both concentration and aromatic intensity, are pressed very gently. Long, cool fermentations in stainless steel tanks, using indigenous yeasts, take three to six months to complete. The wines maintain their freshness and are nourished by extended ageing on fine lees until bottling, often as much as a further six months later.