Fresh and floral nose. 

Mineral and subtle green apple notes. 

Light and delicate wine, dominated in the middle of the mouth by the vivacity of citrus fruits.

Domain:

Domain Jean Pierre & Alexandre Ellevin is located 4km outside of Chablis in Burgundy and it is composed of a total of 13 ha. that includes wines from the following appellations: Petit Chablis, Chablis and Premier Cru Vaucoupin and Vosgros. 

It is a family owned Domaine in which the father Jean Pierre (head winemaker since 1975) and son Alexandre (in the winery since 2004) work the family soil together. Domaine Ellevin practices sustainable viticulture listening to the vines and finding the “terroir” expression.

Typical Sancerre wine with a great liveliness.

100% Sauvignon.

Food pairing:  Roasted poultry, fish, goat cheese, fruit salad…

Serving temperature: 10°C 

Food pairing:  Aperitif, starters, fish and shellfish, risoto, blue cheese.

Serving temperature: 9°C-11°C 

Tasting notes:

The color is a very light yellow, brilliant, crystalline, pale gold. 

On the nose, subtle aromas of fruit (peach, pear) or acacia, honeysuckle, fern develop, on frequent notes of fresh almond, hazelnut, cinnamon, butter and sometimes honey. 

The exotic fruit appears from time to time, as do citrus fruits (orange peel). 

On the palate, a dry and round wine, often mineral (flint, flint), lively in heat from the start. 

The acidity and fat then complement each other with a crescendo: a harmonious and fresh structure, round and vinous.

Domain:

Saint Veran is a Village appellation of the Mâconnais vineyard in Saône-et-Loire.

Located near the Pouilly-Fuissé appellation, it encompasses the communes of Prissé and Davayé (north of the famous Roche de Solutré), Leynes, Chasselas, Chânes, part of Solutré-Pouilly and of course Saint-Véran.

Winemaking:

This 100% Chardonnay is produced from manually harvested vines.

Fermentation is done on indigenous yeasts and aging on lees in vats and barrels.

]]> https://www.fdh.com.sg/product/french-wine-white-saint-veran/feed/ 0 https://www.fdh.com.sg/product/french-wine-white-bourgogne-rochebin/ https://www.fdh.com.sg/product/french-wine-white-bourgogne-rochebin/#respond Fri, 25 Apr 2025 04:01:36 +0000 https://fdh.sgx7.com/?post_type=product&p=47014 Rich and round with an aromatic freshness and a long and full finish.

Aromas of white flowers in mouth (100% Chardonnay).

Food pairing:  White meat, seafood, fish, cheese…

Serving temperature: 14°C 

Tasting notes: 

Pale golden color with green highlights.

Subtle floral scents with white fruits aromas like white peach, opening up to subtle notes of wood and roasted coffee.

With its nice aromatic freshness, this wine is rich and round. 

The finish is long and full, thanks to the oak aging.

Domain:

“Combe St. Jean” is a tribute to those cold and narrow valleys (« Combes ») which hollow the gentle limestone slopes of the best terroirs of Burgundy. 

The vineyards surrounding these Combes often show the best conditions for growing Pinot Noir or Chardonnay, the two main grape varieties of Burgundy.

Our wines are a selection of individual barrels carefully picked in the cellars of some of the best producers of the region, by our experienced Burgundian winemaker, Laurent Delaunay.

Winemaker:

Laurent Delaunay represents the 5th generation of a well known vine-growers and family of negociants in Burgundy. 

His family own more than 50 hectares of vineyards all over the region.

Laurent lives in his family’s 19th century château in the heart of the Hautes-Côtes de Nuits, between Nuits-Saint-Georges and Gevrey-Chambertin.

Region: 

Burgundy, at the South-East of Paris and centered around the culinary icon of Dijon, is one of France’s most famous and visited wine regions. 

This is due to dazzling array of history, architecture and a reputation for producing the world’s finest Chardonnay and Pinot Noir.

The vineyards: 

10 % from the Côte de Nuits, 20% from the Hautes-Côtes de Nuits, 70% from the region of Beaune.

Vinification: 

Burgundy traditional winemaking with fermentation in vats at temperatures maintained below 18°C for 10 days. 

At mid-fermentation, half the blend is transferred into French oak barrels coming from the Allier forest (with 30% new oak).

Cellaring potential : 3-5 years.

Alc. : 13,5%vol.

Serving temperature:  5-7°C 

Tasting notes:

Lemon golden color with a dense but not persistent sparkle.

The bouquet combines the white flowers fineness with the sweetness of the frangipane and brioche aromas.

]]> https://www.fdh.com.sg/product/french-wine-cremant-alsace-brut/feed/ 0 https://www.fdh.com.sg/product/french-wine-white-heritage-de-carillan-viognier/ https://www.fdh.com.sg/product/french-wine-white-heritage-de-carillan-viognier/#respond Thu, 22 Oct 2020 10:51:54 +0000 https://fdh.sgx7.com/shop/french-wine-white/french-wine-white-cour-des-dames-viognier/ One of the sexiest white grape varieties in the world!

100% Viognier

Food pairing:  Aperitif, seafood, fish, asparagus, fruit tarts…

Serving temperature:  9-11°C

Tasting notes:

This Viognier has a lovely pale gold colour. 

It is a rich and very aromatic wine with lots of characteristic fruity scents (apricots, fresh peaches). 

It also displays floral nuances of acacia flowers, lilies and, «blue lavender», together with hints of fresh bananas. 

Round and syrupy on the palate, it is fresh and well-balanced between richness and acidity, with a honeyed finish.

Soil: 

This Viognier comes from the Hérault département and the Aude Valley which benefit from a sunny climate, enough rainfall and cool nights. 

The 10-year old vines grow on slopes at an average altitude of 150 to 200m and are pruned according to the «Guyot» (trellised) method on limestone and pebbles soils.

The yields are low (around 40 hl/ha).

Winemaking:

The grapes are harvested early. 

The alcoholic fermentation is made in temperature-controlled stainless steel vats (15 to 18°C). 

The wine is aged for several months in vats on its lees. 

There is no malolactic fermentation.

Intense and complex nose of peach aromas, honey and candied white fruits. 

The mouth is round and rich. 

The fresh lemoned fruit blend with roasted aromas.

Food pairing:  Aperitifs, foie gras, blue cheese, dessert and fruit salad.

Serving temperature: 8-10°C

Storage: 5-10 years

Food pairing:  Aperitif, exotic cuisine, sweet&sour dish, fish in sauce, dessert, strong cheese…

Serving temperature: 11-12°C

Tasting notes:

100% Chardonnay from 50+ years old grapes.

Food pairing:  Aperitif (Kir), shellfish, grilled fish, white meat, cheese…

Serving temperature: 8-10°C 

Tasting notes:

Pretty, sustained yellow hue with green tints, nice ripe aromas of citrus (grapefruit) and hazelnut on the noce, fresh on the palate, with lovely long lasting flavours.

Domain:  

Located in the heart of the Mâcon wine region, the Domaine is situated at an altitude of 450m, on a hilltop overlooking the Saône plain, close to Azé.

This village is known for its prehistoric caves.

The domaine was created in 1921, but was only dedicated exclusively to viticulture from 1972.

The vineyards (46 hectares), most of which used to be part of the estate of the Abbey of Cluny, are managed according to the principles of sustainable viticulture, with grass covering plots.

The diversity of the terroir allows the Domain to grow the 4 Burgundy grape varieties:

Pinot Noir, Chardonnay, Aligoté and Gamay.

Winemaking: 

15 days of fermentation in temperature controlled stainless steel vats.

Stopped malolactic fermentation, ageing on the fine lees for 4-5 months, followed by racking and fining.

100% Chardonnay

Food pairing:  Aperitif, seafood, fish or cold cuts.

Serving temperature: 12°C 

Tasting notes:

With its clear and limpid lovely golden color, this wine has fruity aromas of apple and apricot, white flowers and hazelnut, with a slightly buttery finish and subtle vanilla hints.

Soil:

This wine is produced from Chardonnay grape variety grown in different terroirs of the Pays d’Oc region.

– 15% of the blend comes from the foothills of the Cévennes at an altitude of 400m: 

Clay-limestone and basaltic soils giving freshness and acidity to the wine.

– 25% comes from the Hérault plain: 

Rich stony clay giving rich round wines.

– 35% comes from the Aude Valley: 

Clay-limestone soils of the Minervois region giving fruity wines.

– 25% comes from the Limoux region.

The average age of the vineyard is 15 years. The vines are grown on terraces at altitudes of 150 to 400m. 

“Cordon de Royat” pruning method (trellised) is used. 

The yields are low: around 45 hl/ha.

Vinification:

35% of the final blend is fermented in new and one-year-old oak barrels. 

The barrels are filled with must before the alcoholic fermentation begins (lasting about 3 weeks). 

The wine is aged for 9 months in oak barrels with lees stirring, where the malolactic fermentation takes place.

65% of the juice are fermented in stainless steel vats at 18°-20°C. 

The malolactic fermentation is blocked to preserve freshness.

Final blending before bottling.

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