Domaine Rijckaert Bourgogne Chardonnay VV 2022

Domaine Rijckaert Bourgogne Chardonnay VV 2022 is a distinguished, full‐bodied white wine from the Macônnais in Burgundy, France. Crafted exclusively from Chardonnay using vegan and organic practices, it reveals complex aromas of ripe orchard fruits, citrus, and subtle hints of toasted almond, all underscored by a refined minerality that speaks to its authentic terroir. On the palate, expect a rich, creamy texture balanced by vibrant acidity and a long, elegant finish that perfectly reflects its character.

*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, Organic
Grape Varietal: Chardonnay
Tastes Like: Ripe orchard fruits, citrus, toasted almond, and refined minerality
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bourgogne Chardonnay
Region: Macônnais, Burgundy, France
Terroir: Limestone and clay soils imparting distinctive minerality
Aging: Aged in oak barrels to develop depth and complexity while preserving its vibrant fruit character
Serving Temperature: 10–12°C – Best served slightly chilled

Domaine Rijckaert is a family‐owned estate in Burgundy renowned for its dedication to vegan and organic winemaking practices. With careful vineyard management and minimal intervention in the cellar, the winery produces Chardonnay that authentically expresses the full‐bodied elegance and terroir‐driven character of the Macônnais region.

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: Lean 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 orchard fruit notes.
Vegan Brie: Soft, cashew‐based alternatives that enhance its subtle oak and almond hints.
Camembert: Mild and slightly earthy, providing a gentle counterbalance.
Younger Comté: Semi‐hard and nutty, adding a savory depth to the pairing.

Herbed Roasted Cauliflower and Chickpea Salad

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• Salt and pepper, to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Mixed salad greens (optional)

Instructions:

1. Preheat your oven to 200°C. Toss the cauliflower florets and red bell pepper with 2 tbsp olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. Meanwhile, in a large bowl, combine the chickpeas, red onion, garlic, and lemon juice. Add the roasted vegetables once done.
3. Toss everything gently and stir in the fresh parsley. Adjust seasoning with salt and pepper if needed.
4. If desired, serve the salad over a bed of mixed greens for extra freshness.
5. Enjoy this hearty, vegan dish with a chilled glass of Domaine Rijckaert Bourgogne Chardonnay VV 2022 for a harmonious, terroir‐driven pairing.