# Champ Rond (2018)

- **Producer:** Domaine Thibert
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €28
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, blossom, butter, cream, toast, vanilla, brioche, hazelnut, honey, dried apricot

## About this wine

Domaine Thibert Père et Fils is a highly respected family-run estate based in Fuissé, in the south of Burgundy's Mâconnais region. Managed by the sibling duo Sandrine and Christophe Thibert, the estate is renowned for its meticulous, parcel-by-parcel approach to viticulture and winemaking. 'Champ Rond' is a specific climat within the Saint-Véran appellation, characterized by its unique terroir of clay and limestone. The vines here are old, yielding concentrated and expressive fruit that beautifully reflects the complexity and potential of the Mâconnais region.

## Interesting facts

- Domaine Thibert is managed by the sibling duo Sandrine and Christophe Thibert, who have elevated the estate's reputation since the 1990s.
- The 'Champ Rond' vineyard features a high proportion of active limestone, giving the wine its signature mineral drive.
- The estate practices sustainable viticulture, tailoring their interventions to the specific needs of each individual parcel.

## Food pairing

This Saint-Véran balances a rich, textured body with vibrant acidity, making it an exceptional partner for dishes featuring creamy sauces, poultry, and rich seafood. The subtle oak integration complements roasted or buttery flavors, while the mineral backbone cuts through the richness of white meats and cheeses.

## Wine making process

The grapes are harvested entirely by hand at optimal ripeness. Fermentation takes place using indigenous yeasts to preserve the authentic expression of the terroir. The wine is aged on its fine lees in a combination of oak barrels (a small percentage of which are new to avoid overpowering the fruit) and stainless steel tanks for approximately 11 to 12 months. This dual aging approach balances the rich texture and subtle spice from the wood with the vibrant mineral precision of the stainless steel.