Domaine Larue St Aubin 1er Cru ‘La Ruche Dumay’
Saint-Aubin is a small village about 10 minutes west of Puligny-Montrachet. It’s not as famous as some of its neighbours like Meursault and Chassagne-Montrachet but the wines coming out of there are just as epic. This is a stunning chardonnay, crisp and beautifully oaked, matured in 20% new oak, which is where the vanilla and toasty character comes from. This is pretty typical of the region, as Burgundy is known for its slightly more restrained chardonnay, compared to the butter-bombs of the new world. The wine also undergoes a process called Malolactic Fermentation (explainer below) Very complex, citrus notes, apple, pear a bit of apricot, buttery, toasty and great acidity!
Food Pairing – anything with a buttery sauce whether it’s chicken, fish, scallops, crab or lobster. It’s also a great match for mushrooms on toast too.
What is Malolactic fermentation?
This is a type of fermentation that adds a buttery characteristic to white wine. It can either happen naturally, or it can be artificially encouraged or indeed stopped by the winemaker. Not all grape varieties are suitable for MLF (Malolactic Fermentation), such as Sauvignon Blanc. A variety that is prized for its fruity characteristics would not benefit from a process that would reduce its fruitiness and its acidity. White wines that have undergone this process tend to feel rounder and more full bodied.