Wines Unspecified Domaine S Comtes Lafon - 2010

Viniou Reviews

Domaine S Comtes Lafon is one of the most respected producers in Burgundy, renowned for crafting exceptional white wines predominantly from Chardonnay. The 2010 vintage, recognised as a Premier Cru, stands out for its finesse and aging potential. The wine is typically sourced from vineyards with limestone-rich soils, which lend a pronounced minerality and elegance. The 2010 season in Burgundy was marked by a cool, slow-ripening period, which often results in wines of remarkable acidity, tension, and aromatic purity. Gentle pressing, fermentation in oak barrels (with a judicious use of new wood), and patient bâtonnage during aging are hallmarks of vinification at Domaine des Comtes Lafon, all contributing to the wine’s layered complexity, creamy texture, and long finish.

Burgundy itself is famed for its patchwork of terroirs, where subtle differences in soil composition and microclimate produce wines of remarkable distinction. The region’s predominantly continental climate with cold winters and warm summers allows Chardonnay to ripen slowly, preserving natural acidity and aromatic nuance. Limestone and marl soils are particularly valued, providing the backbone for the region's most lauded white wines. Burgundy’s winemaking tradition dates back to the Middle Ages, with centuries of refinement and classification underpinning its world-class reputation. It is within this rich viticultural context that Domaine S Comtes Lafon thrives, blending heritage and innovation.

As for food pairings, this refined white Burgundy shines with dishes that highlight its depth and finesse. Classics such as scallops in a saffron cream, turbot with beurre blanc, or simply roast chicken with morel mushrooms would be sublime choices. For a regional touch, consider serving with gougères or a silky Comté cheese. The wine’s vivacity and richness also make it a stellar companion to poultry in a light truffle sauce or lobster gratin.

For optimal enjoyment, this Premier Cru white should be served slightly cool, ideally between 12 and 14°C. Decanting for 30 minutes can further reveal its aromatic complexity. Allow the wine to breathe gently in a large glass, and savour its evolving character over the course of your meal.