Château de La Chaize Beaujolais Blanc 2023

The Château de La Chaize Beaujolais Blanc is a fresh, vibrant 100% Chardonnay from the heart of Beaujolais. Crafted at the historic 17th-century Château de La Chaize, a classified French national heritage site, it reflects a long tradition of quality winemaking and organic practices.

Bright and refreshing, it shows notes of lemon, pear and white flowers, with crisp acidity, subtle minerality and a clean, elegant finish. Fermented without oak influence, the focus is on purity and freshness. A versatile white that pairs beautifully with seafood, salads, goat cheese and light poultry - ideal for lovers of Chablis or unoaked Burgundy.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Fresh, Crisp, Mineral-driven
Grape Varietal: Chardonnay
Tastes Like: Comparable to Chablis or unoaked white Burgundy, with lemon, pear, white flowers and subtle minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Beaujolais Blanc AOC
Region: Burgundy, France
Terroir: Granite and limestone soils contributing freshness and lift
Aging: Fermented and aged in stainless steel with no oak influence
Serving Temperature: 8–10℃ – Serve well chilled

Château de La Chaize is one of Beaujolais’ most historic estates, dating back to the 17th century and recognised as a classified French national heritage site. The château has long been a reference for quality in the region, with a strong focus on organic vineyard practices and minimal-intervention winemaking. Their Beaujolais Blanc highlights the purity and elegance of Chardonnay grown in Beaujolais, offering a refined, Burgundian expression with freshness at its core.

Seafood: Ideal with oysters, grilled fish, or prawns with lemon
Poultry: Complements roast chicken, poached chicken, or turkey with herbs
Vegetarian: Pairs well with fresh salads, asparagus, or zucchini tart
Light Dishes: Perfect alongside sushi, ceviche, or simple Mediterranean plates

Goat Cheese: Fresh and tangy, enhances the wine’s citrus notes
Brillat-Savarin: Soft and creamy, balances the crisp acidity
Comté (Young): Mild and nutty, complements the wine’s minerality
Gruyère: Clean and savoury, works beautifully with the wine’s freshness

Truite Meunière (Pan-Fried Trout with Lemon & Butter)

Ingredients (Serves 4):

• 4 fresh trout fillets
• 50g plain flour, for dusting
• 60g unsalted butter
• 1 lemon (juice + wedges to serve)
• Fresh parsley, finely chopped
• Salt and cracked black pepper

Instructions:

1. Season the trout fillets lightly with salt and pepper, then dust gently with flour, shaking off any excess.
2. Heat half the butter in a wide pan over medium heat and cook the trout skin-side down until golden and just cooked through, then remove to a warm plate.
3. Add the remaining butter to the pan and allow it to foam lightly.
4. Squeeze in the lemon juice and swirl the pan to create a simple beurre meunière.
5. Spoon the sauce over the trout, finish with chopped parsley, and serve immediately with lemon wedges.

The delicate trout, butter and lemon mirror the wine’s citrus freshness, subtle minerality and clean finish, making this a classic and harmonious Beaujolais Blanc pairing.