Domaine Frederic Leprince Meursault 2021

Domaine Frederic Leprince Meursault 2021 is a distinguished, full‐bodied white wine from the Côte‐de‐Beaune in Burgundy, France. Crafted exclusively from Chardonnay using vegan and sustainable production practices, it unfolds with complex aromas of ripe orchard fruits, citrus zest, and subtle hints of toasted almond, all underscored by refined minerality. On the palate, expect a rich, creamy texture balanced by vibrant acidity and a long, elegant finish that beautifully reflects its expressive terroir.

*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: Full‐bodied, Vegan, Sustainable
Grape Varietal: Chardonnay
Tastes Like: Ripe orchard fruits, citrus zest, subtle toasted almond, and refined minerality
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Meursault
Region: Côte‐de‐Beaune, Burgundy, France
Terroir: Limestone and chalk soils with distinctive mineral nuances
Aging: Aged in oak barrels to enhance richness and complexity while preserving vibrant fruit character
Serving Temperature: 10–12°C – Best served slightly chilled

Domaine Frederic Leprince is a family‐owned estate in Burgundy dedicated to sustainable and vegan winemaking practices. With meticulous vineyard management and minimal cellar intervention, the winery produces Chardonnay that elegantly captures the full‐bodied character and layered complexity of Meursault, expressing the true essence of its terroir.

Seafood: Butter‐poached lobster or seared scallops with a citrus beurre blanc.
Poultry: Roast chicken with a creamy herb sauce or turkey medallions in a delicate white wine reduction.
Vegetarian: Wild mushroom risotto or a truffle‐infused pasta that accentuates the wine's layered fruit and oak nuances.
Meat: Light pork tenderloin with an apple or pear compote to complement its full‐bodied profile.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's bright fruit and citrus notes.
Vegan Brie: Soft, cashew-based alternatives that enhance its subtle oak and almond hints.
Camembert: Mild and slightly earthy, offering a gentle counterbalance.
Younger Comté: Semi‐hard and nutty, adding a savory depth to the pairing.

Vegan Creamy Cauliflower Soup with Truffle Oil

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp ground nutmeg (optional)
• Truffle oil, for drizzling
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Toss the cauliflower florets with olive oil, salt, and pepper; roast on a baking sheet for about 25 minutes until tender and lightly browned.
2. Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat and sauté the chopped onion and garlic until soft and translucent, about 3 minutes.
3. Add the roasted cauliflower and vegetable broth to the pot. Bring the mixture to a simmer, then remove from heat.
4. Using an immersion blender (or transfer to a countertop blender), puree the soup until smooth and creamy. Stir in the almond milk and nutmeg, adjusting the seasoning with salt and pepper as needed.
5. Reheat gently if required, then ladle the soup into bowls. Drizzle lightly with truffle oil and garnish with freshly chopped chives.
6. Serve immediately with a chilled glass of Domaine Frederic Leprince Meursault 2021 for a sumptuous, terroir-driven pairing.