Domaine Rijckaert Uva Cordata Chardonnay VDF Limoux 2022

Domaine Rijckaert Uva Cordata Chardonnay VDF Limoux 2022 is a distinguished, full‐bodied white wine from the Macônnais in Burgundy, France. Crafted exclusively from Chardonnay using vegan and organic practices, it unfolds with complex aromas of ripe orchard fruits, crisp citrus, and subtle hints of toasted almond, all underpinned by a refined minerality that speaks to its authentic terroir. On the palate, expect a rich, creamy texture balanced by vibrant acidity and a persistent, elegant finish.

*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, crisp citrus, toasted almond, and refined minerality
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Uva Cordata – VDF Limoux
Region: Macônnais, Burgundy, France
Terroir: Limestone and clay soils imparting distinctive minerality
Aging: Aged in oak barrels to develop depth while preserving vibrant fruit character
Serving Temperature: 10–12°C – Best served slightly chilled

Domaine Rijckaert is a family‐owned estate in Burgundy committed to vegan and organic winemaking practices. With meticulous vineyard management and minimal cellar intervention, the winery produces Chardonnay that beautifully 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 highlights 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 and citrus notes.
Vegan Brie: Soft, cashew‐based alternatives that enhance its subtle oak and almond nuances.
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 head cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp olive oil, divided
• Juice of 1 lemon
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Mixed salad greens (optional)

Instructions:

1. Preheat your oven to 200°C. Toss the cauliflower florets and diced red bell pepper with 1 tbsp olive oil, ground cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized. Allow to cool slightly.
2. In a large bowl, combine the roasted vegetables with the chickpeas, red onion, and minced garlic.
3. Add the lemon juice and the remaining olive oil; toss gently until all ingredients are evenly coated.
4. If desired, serve the mixture over a bed of mixed salad greens. Adjust seasoning with salt and pepper if needed.
5. Garnish with freshly chopped parsley and serve immediately.
6. Enjoy this hearty, vegan salad with a chilled glass of Domaine Rijckaert Uva Cordata Chardonnay VDF Limoux 2022 for a harmonious, terroir‐driven pairing.