Winery Pierre Henri - Ma Réserve Chardonnay - Viognier

Winery Pierre HenriMa Réserve Chardonnay - Viognier

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Ma Réserve Chardonnay - Viognier of Winery Pierre Henri is a white wine from the region of Cite de Carcassonne of Vin de Pays.
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.

Taste structure of the Ma Réserve Chardonnay - Viognier from the Winery Pierre Henri

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Ma Réserve Chardonnay - Viognier of Winery Pierre Henri in the region of Vin de Pays is a powerful.

Details and technical informations about Winery Pierre Henri's Ma Réserve Chardonnay - Viognier.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.

Last vintages of this wine

Ma Réserve Chardonnay - Viognier - 2018
In the top 100 of of Cite de Carcassonne wines
Average rating: 3.71110.50
Ma Réserve Chardonnay - Viognier - 2017
In the top 100 of of Cite de Carcassonne wines
Average rating: 3.911110
Ma Réserve Chardonnay - Viognier - 2016
In the top 100 of of Cite de Carcassonne wines
Average rating: 3.71110.50
Ma Réserve Chardonnay - Viognier - 2015
In the top 100 of of Cite de Carcassonne wines
Average rating: 3.61110.50
Ma Réserve Chardonnay - Viognier - 2014
In the top 100 of of Cite de Carcassonne wines
Average rating: 3.81110.50

The best vintages of Ma Réserve Chardonnay - Viognier from Winery Pierre Henri are 2017, 2014, 2018, 2016 and 2015.

Informations about the Winery Pierre Henri

The winery offers 15 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Cite de Carcassonne in the region of Vin de Pays

The Winery Pierre Henri is one of of the world's greatest estates. It offers 15 wines for sale in the of Cite de Carcassonne to come and discover on site or to buy online.

Top wine Vin de Pays
In the top 45000 of of France wines
In the top 5000 of of Cite de Carcassonne wines
In the top 45000 of white wines
In the top 200000 wines of the world

The wine region of Cite de Carcassonne

The wine region of Cite de Carcassonne is located in the region of Pays d'Oc of Vin de Pays of France. Wineries and vineyards like the Domaine Les Grands Chais de France or the Domaine Foncalieu produce mainly wines red, white and pink. The most planted grape varieties in the region of Cite de Carcassonne are Merlot, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Cite de Carcassonne often reveals types of flavors of raspberry, apricot or black currant and sometimes also flavors of smoke, tobacco or cedar.


The wine region of Vin de Pays

Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".

News related to this wine

At the heart of the terroirs of Mâcon-Mancey

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWine ...

How to work with Chablis wines as a sommelier by Yang LU

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...

At the heart of the terroirs of Mâcon-Vinzelles

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vinzelles, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneW ...

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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