My desert island wine – amongst the whites anyway - is white Burgundy in its several guises but very much like this with its extra dimension of southern ripeness and honey, the underpinning on crisp acidity and distinct minerality, and the toasty, almost smoky finish. There’s even a hint of toasted hazelnut which suggests a much posher origin.
It’s from a small domaine, some 5 hectares divided into small parcels (hence some of the complexity, I suppose), centred about 5km from the Roche de Solutré. They practice viticulture durable which sounds so much better than “sustainable” and the wine spends 4 to 5 months in oak, stirred lightly on the lees to get that buttery quality.
This is part of Aldi’s French wine sale and it won’t be around for ever. It’s the best value white Burgundy in Ireland at the time of writing (September 2015), so carpe diem!