The vineyards overlook the Limoux and are planted facing south. This allows the bunches to receive ample sunshine and ripen very evenly. The fresh breeze blowing through the vineyards provides the necessary cooling for the harvest, resulting in a long growing season. The ancient soil, where wine has been grown for hundreds of years, uniquely contributes to this Big Fat Buttery Chardonnay. The gravel, clay, and limestone give the harvest great strength and richness. Once the Chardonnay bunches have reached full ripeness, they are harvested by hand and rigorously inspected under the supervision of winemaker Luc. After this, the entire wine is fully aged in oak for 6 to 7 months. This gives it its characteristic "buttery" quality.
As soon as we open the beautiful bottle, we smell the oak-aged Chardonnay: lovely aromas of vanilla, apricot, and cedar. In the glass, it erupts into a golden yellow, almost dark yellow, with a faint shimmer of ochre. Its aroma is full of character, with a beautiful presence of cedar, vanilla, and spice combined with peach and apricot. We can't wait to take a sip, and the palate is caressed by hints of butter, vanilla, and yellow fruit. The thick texture creates a warm and unctuous sensation. Deep flavors of apricot, a hint of citrus, and plum complete the experience. It's no wonder this Big Fat Buttery Chardonnay is always sold out; it's a great wine at this price point! We don't find that often.
