| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | White |
| Vintage | 2010 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Unspecified |
| Classification | Premier Cru |
| Estate | Domaine S Comtes Lafon |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £546.00 |
|---|
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Youth
2010 - 2013
|
Maturity
2014 - 2017
|
Peak
2018 - 2024
|
Decline
2025 - 2034+
|
Domaine des Comtes Lafon is one of Burgundy’s most esteemed producers, recognised for crafting exceptional white wines with profound depth and longevity. The 2010 vintage, hailing from a Premier Cru parcel, exemplifies the estate's meticulous approach to Chardonnay. In this vintage, the grapes benefitted from optimal ripening conditions, resulting in a wine that balances vibrancy and richness. Vinification typically involves fermentation and élevage in French oak barrels, a proportion of which are new, conferring subtle notes of toast and almond without overwhelming the crystalline purity of the fruit. On the palate, expect layers of white peach, pear, citrus blossom and a mineral backbone, elegantly interwoven with hints of hazelnut and a racy acidity that promises graceful ageing.
Burgundy, particularly the Côte de Beaune where Domaine des Comtes Lafon is based, is renowned for its calcareous clay-limestone soils. These terroirs, coupled with Burgundy’s continental climatic influences, create a precise tension and complexity in Chardonnay wines, expressing both power and finesse. The region’s ancient winemaking traditions and fragmented vineyards encourage producers to focus intently on terroir expression. 2010 was a classic vintage, marked by a cool growing season that retained the essential acidity while allowing ripeness to emerge, contributing to a refined, long-lived style.
A wine of such pedigree calls for complementary cuisine. Enjoy it with refined seafood dishes like scallops in beurre blanc, or turbot accompanied by a creamy morel sauce. Poultry in a mild mushroom or tarragon cream sauce, such as poulet de Bresse, would also be a superb pairing. For cheese, choose aged Comté or a mild goat’s cheese to highlight the wine’s delicate minerality.
For optimal appreciation, serve this Burgundy at 12-14°C to allow its vibrant aromatics and nuanced palate to unfold. Decanting for thirty minutes before serving can also help reveal the wine’s complexity and subtlety, especially as it enters its prime drinking window.
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