Mâcon Villages
Grape variety 100 % Chardonnay
Servicing temperature 11-13°
Plot
In southern Burgundy, the Mâconnais hills stretch for about 40 km, from the Côte Chalonnaise to the Rock of Solutré, bordered by the Saône and Grosne rivers. Vines have been cultivated here since Gallo-Roman times and were further developed during the Middle Ages by the influential abbeys of Tournus and Cluny. The Mâcon AOC, established in 1937, covers the white wines (Chardonnay) from Mâcon and 11 neighboring communes. The Mâconnais hills are divided by faults, with exposures ranging from north/north-west to south/south-east. The soils, including limey brown rendzinas and flinty sands with calcium-rich rocks, are ideal for producing both long-aging and ready-to-drink Chardonnays.
Vinification / Aging
Plantation density: 8 000 vine stocks per hectare. Pruning: Guyot. Yield: 65 to 70 hectolitres per hectare. Handpicked harvest. Traditional fermentation on lees in stainless steel tanks during 6 to 8 months.
Tasting
The Mâcon-Villages is the color of yellow gold with gently glowing silvery or greenish highlights. To the nose, its aromas suggest broom, white roses, acacia, honeysuckle, fern, verbena, lemon-grass, and citrus fruits (grapefruit, mandarin oranges). In the mouth, the finish adds nuances of pine, quince and fennel. The impression on the palate varies according to each village and each « terroir » of origin. This wine is fresh and luscious as well as dry and well-fruited. It has good concentration backed by sufficient acidity to ensure its keeping quality. It is full and smooth in character.
Food and wine pairing
Its cheeky charm and lively approach make him perfect as a pre-dinner drink served with salty finger foods such as chips, crackers, peanuts and olives. Its perfect all-round balance of vivacity, fullness, and smoothness plus aromatic complexity makes him easy to match with food. Poultry or veal in cream sauce does him justice in the winter, as do creamy risotto with meat, poultry, or fish. In the summer, it does justice to grilled fish, cold antipasto, ratatouille, or mixed salads with onions. It is even capable of taking sushi and goat’s cheese under its wing.
