Horizon de Bichot Chardonnay 2017, Vin de France

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Horizon de Bichot Chardonnay 2017, Vin de France
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Albert Bichot began touting his new Burgundian wines around the world back in 1831. So, it seemed fitting that today's guardians of that tradition also looked to new horizons for a new venture.

Finding four areas around the Limoux wine region where classic Burgundy grape varieties Chardonnay and Pinot Noir thrive. Of course, mixing grapes from these distinct terroirs meant it has to be a Vin de France.

Bichot was looking for the perfect synergy between energy, subtlety, power, and generosity. With its bright yellow hue, white flower, peach and hazelnut aromas, and the smorgasbord of fresh almonds, grapefruit zest and vanilla on the palate, they've hit a home run with this wine.

Take a renowned producer of exquisite Burgundy wines, let them loose in new territories, and what do you get? The Horizon de Bichot wines. Very smart French Chardonnay and Pinot Noir (sticking to their strengths) from the south-west of France. Not Burgundy, but every bit as spellbinding. As is the remarkably reasonable price
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Regular Price: £14.99

Special Price £10.99

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Percentage Alcohol

13.0

Region

Vin de France

Grape Variety

Chardonnay

Country

France

Style

ArrayCrisp Dry White, Oaked White

Vintage

2017

Food Match

ArrayGame Bird, Goats' Cheese, Shellfish

Regular Price: £14.99

Special Price £10.99

  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

The Bichot family settled in the Chateau of Châteauneuf-en-Auxois, Burgundy in 1350. The family’s coat of arms has not changed since nor has its symbol, a doe, or biche in French. Their wine heritage started in 1831 with Bernard who was a wine trader. It was his son, Hippolyte, who brought the first vines in Volnay and grandson, Albert, who rooted the Bichot name in Beaune from which the family business escalated. Since 1996 Bichot has been under Albéric Bichot who is completely focused on developing the future of the company without compromising family tradition or quality.
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The Winemaker

The winemakers of Albert Bichot are world renowned. They were awarded 'Red Winemaker of the Year' in 2004 and 'White Winemaker of the Year' 2011. The team have recently been awarded the title of 'Red Winemaker of the Year' 2017 at the International Wine Challenge 2017. This new recognition rewards their teams’ daily efforts and the continuous attention paid to every detail from vine to finished wine and uncompromising choices in terms of quality.

The Region

Bichot's quest to discover new lands and take their historic winemaking skills to other areas of France lead them to Limoux in the south of France. The varied soil, climate and diversity of the surrounding area drew them in. The region can be divided into four 'terroir'. To the west is their 'Oceanic Terroir', it's known to add elegance to the wine due to the alternation of wet and dry periods. The south is the 'Upper Valley Terroir' and adds subtlety, these vineyards average 380m altitude so it's the coolest and latest-ripening region. The north-east 'Mediterranean Terroir' faces the Mediterranean sea and is a hot climate this adds power and fruit intensity to the wine. Finally, the central region, the 'Autan Terroir', also a hot region but without the sea breeze, these grapes add rich unctuous flavours.
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Pea And Goats Cheese Risotto

Risottos pair well with both reds and whites so consider the other ingredients when choosing a wine match - the combination of sweet peas and salty goats cheese call for a vibrant white with lots of fruit flavour - the Horizon de Bichot Chardonnay.
Full recipe

Moules Marinieres

A classic French dish which is surprisingly versatile with many styles of wine - we'd stay classic with a French Chardonnay by Albert Bichot.
Full recipe

Roasted Quail Wrapped in Prosciutto

The classic gamey flavours of quail combined with salty ham call for a rich, decadent, earthy red wine with a liberal dash of spice or a fuller style of white so head for a Chardonnay or Viognier with a touch of oak ageing.
Full recipe


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