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Discover our beautiful selection of Burgundy white wines. We propose wines from both small and the more well known producers. Our sommeliers have carefully tasted and selected each reference proposed.

Burgundy enjoys a northern continental climate with severe winters and hot summers. The biggest threats for the wine growing in Burgundy are spring frosts, particularly in the Chablis region, and summer hailstorms. In Burgundy the best suited soils for the white wines are calcareous clayey soils. The best sites, Premiers and Grands Crus, are found in the mid-slopes of the Côte d'Or region. The main white wine variety is Chardonnay, that provides all the great white wines of Burgundy. It is fairly easy grape to grow as it adapts to almost all weather conditions while maintaining its finesse and freshness. Chardonnay produces wines that are very representative of their terroir. Other two common white varieties are Aligoté and Sauvignon Blanc. Bouzeron, found in the subregion Côte Chalonnaise, is an appellation famous for its white wines made of 100% Aligoté. The Aligoté variety has also a key role in many of the Crémant de Bourgogne sparkling wines. Aligoté used to be the most planted white variety in Burgundy before the phylloxera outbreak, an insect pest that wiped out most vineyards in France during the late 19th century. After the phylloxera outbreak Aligoté was replaced by Chardonnay variety as it was more productive and an easier grape to grow. When grown in the best sites Aligoté can produce some amazing white wines with a great ability to age. Wines made of 100% Sauvignon Blanc can be found in the northern Saint-Bris appellation.

Learn more about Burgundy wines...

Carte Chablis


Burgundy White Wine Selections

Choose by appellation or estate to find the bottle perfect for you in terms of taste and price. Don't hesitate to use the side menu if you don't see what you are looking for!


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William Fevre
Bouchard Père et Fils
Louis Jadot
Château de Meursault
Louis Latour

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Burgundy with its great white wines

The Burgundy vineyard is a wine-growing region of France located in Burgundy-Franche-Comte in the departments of Yonne, Cote-d'Or and Saone-et-Loire. It extends 250 kilometers in length from the north of Chablis to the south of the Maconnais.

Burgundy majorly produces red wines, based on pinot noir and Gamay grapes, and white wines, based on Chardonnay and Aligote grapes. More white wines are produced than red wines, with 60.5% white wines, 31.5% red and rose wines and 8% cremant.

The Burgundy vineyard includes 84 controlled appellations of origin (AOC): 6 "regional" appellations, 45 “village or communal” appellations and 33 "Grand Cru” appellations. Burgundy classifies its wines according to a four-level hierarchy. At the base are the regional appellations, whose wines can be made from vines established throughout Burgundy.

Then come the communal appellations or villages: the wine bears the name of the commune (one or more villages) where the vines from which it comes are planted. After, we find the premier cru from climates defined within a village. Finally, at the very top of the pyramid, there is the grand cru, selected from the best climates.

Grape varieties of the white wines from Burgundy

White Burgundy is produced in the vineyards of Burgundy, more precisely in the wine-growing regions of Chablis, Côte de Nuits, Cote de Beaune, Côte Chalonnaise and Maconnais.

Each wine growing regions has different terroirs and characteristics. Its vineyard benefits from a temperate-oceanic and semi-continental climate and soil made of clay and limestone.

The main grape varieties used in the composition of white Burgundy wine include Chardonnay, Aligoté, Sauvignon, Melon and Pinot Blanc.

Chardonnay, which is very common in France and throughout the world, produces high-quality wines in its native Burgundy. Its preferred soils are moderately fertile with a dominant limestone character, in a hillside position, on marly formations that are sometimes very clayey.

The sugar content of the berries can reach high levels while maintaining a high acidity, which makes it possible to obtain wines that are particularly well balanced, powerful and full-bodied, with a lot of fat and volume. Its wines are moderately aromatic in their youth and increase with maturation and aging for two to four years.

The aromas are typical, complex and intense (dried fruit, hazelnut, grilled, tropical fruit, butter, etc.).

Aligoté, which represents 6% of Burgundy's wine-growing area, is less productive grape variety than Chardonnay.

The Aligoté is very susceptible to grey rot and spring frosts; it is more successful on plateaus and high slopes than in the foothills. It produces light, slightly acidic and fresh wines. They are low in tannins and have a low fragrance. The wines are to be drunk young and the Aligote is often consumed in mixture with creme de cassis which gives the kir drink.

Melon is an old Burgundian grape variety that is rarely used in its native region. It bud breaks early and is frequently affected by spring frosts. However, its secondary buds are fertile and provide part of the primary harvest.

Sauvignon Blanc occupies less than 1% of the surface area in Burgundy. It is the only grape variety in the Saint-Bris appellation that became an AOC in 2002.

Pinot Blanc is produced in very small quantities in some Burgundy AOCs (such as marsannay for example).

Production method

Harvest of the grapes is carried out manually after an assessment of maturation is done and are immediately transferred to a press for pressing on the day of harvest.

Once the juice is in the vat, settling is generally carried out after an enzymatic process. At this stage, a cold pre-fermentation (about ten to twelve degrees for several days) may be sought by some winemakers to promote the extraction of aromas, which hardly diffuse to the aqueous juice, from the vat. Most often, after twelve to forty-eight hours, the clear juice is extracted and fermented.

Alcoholic fermentation takes place with very particular monitoring of the temperatures which must remain approximately stable (eighteen to twenty-four degrees).

Chaptalization (the process of adding sugar to unfermented grape) is also used to increase the alcoholic strength by volume if necessary. The traditional fermentation of the great whites of Burgundy is carried out in barrels ("Meursault" method).

White Burgundy with their varied characteristics

White wines from Burgundy are marked by small differences due to the notions of terroirs but are generally quite full-bodied (especially when they have been transferred to barrels), with aromas of fresh flowers (floral note), white fruits, minerals (mineral note), citrus fruits, honey, spices, sometimes, wood (woody note).

They have a clear and crystalline light gold colour, often decorated with green reflections.

On the palate, they reflect flavours of smoke, dried or exotic fruits. They are fresh, lively, rich, fine without being light, full without being heavy, smooth and firm, dry and caressing, enveloped and quite deep, fat, not very robust but persistent.

→ What should we open them with?

Food pairing with white wines from burgundy differs according to their production areas. Generally, they go well with poultry, fish, shellfish, mushrooms, chicken, pork, any food in a cream sauce, and some cheeses.

Serving temperature

White wines are generally served between ten and twelve degrees on average for regional AOCs, village appellations, Premier Cru, and Grand Cru.

Depending on the type of wine, the serving temperatures vary light, fresh, lively wines between six and eight degrees, very aromatic wines between eight and ten degrees and full and wood-influenced wines between fourteen and sixteen degrees.

Aging period

The aging period for white wines from burgundy ranges from two to three years for a regional appellation, two to five years on average for a village AOC, three to ten years for first growth and eight to fifteen years (or even more for great vintages) for great vintages.

Alcohol abuse is bad for your health, please consume in moderation.

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