Vallet Freres Marsannay Blanc 2013

Traditional practices have remained relatively unchanged both in the vineyard and cellar since Vallet-Frères formation in 1864. Very low yeilds are controlled by strict pruning practices. Limestone/clay soils are ploughed, and the grapes are hand harvested. Rigorous grape selection and no destemming (Vallet, like Domaine de la Romanee-Conti are just one of a number of producers who still favour this technique). Grapes undergo immediate pneumatic pressing (to avoid oxidization) and fermentation in oak barrels with "batonnage" every day. Barrels are rolled to gently combine the lees and wine. After 14-16 months in cask the wine is bottled following a light filtration.

Creamy oak notes on the distinctive Vallet nose are overlaid with lemons and hints of cloves and vanilla. Surprisingly but pleasantly taught and savoury on the palate; the lemon zings through and the acidity is well judged.

Of course match with classic Burgundian chicken dishes, such as Poulet de Gaston Gerard (plump chicken in a mustard sauce), but this Marsannay can be matched to sushi when drunk young, and the lemony notes would suit a grilled sea bass. If you decide to cellar it, then try with a regional cheese such as Epoisses.