MÂCON 2023
Grape varietal
Gamay Noir (with withe juice).
Tasting notes
Colour: a cherry ruby color with violet glints.
Nose: a fruity and delicate nose with aromas of blackcurrant and raspberry.
Palate: it is lively soft and has nice fruit.
Serving suggestions
To be served between 13 and 14°C. (55-57°F.).
Food and wine pairing
It is an elegant companion to a plate of assorted cooked meat, white meat, snails and soft cheeses.
Ageing potential
This wine can be kept 3 years.
Terroir
This crop is the most important of the Mâcon area. It streches on some 2400 ha in Tournus, Cluny, Mâcon triangle.
This is a very old wine producing area. The romans were already growing grapes and the monks of the very powerful and famous “ Abbaye of Cluny ” were quite instrumental in giving birth to Burgundy wine in Mâconnais.
Clayey and siliceous soils.
Vinification and maturing
Harvest: both manual and mechanical.
Wine making: traditional in thermo-regulated vats.
Ageing: in vats.
Vintage : 2023
The first harvest began on September 4th. Despite a period of scorching heat, the grapes are superb, promising an exceptional vintage.
The intense heat at the end of August accelerated the maturation of our Gamay. This vintage is characterized by great heterogeneity between the plots. Some struggled with the extreme conditions, losing a lot of juice, while others resisted admirably. Several factors explain these variations: soil type, exposure, vine age, and yield. The differences between early and late-ripening zones are minimal, reflected in the variability of the analytical data from one cuvée to another, with potential alcohol levels ranging from 12° to 14°. Although we anticipated a bountiful harvest in the spring, we are seeing a significant reduction in volumes. The berries have thick skins and reveal aromas of raspberry liqueur, cherry, as well as notes of violet, dark chocolate, and even pear!
The musts have a high sugar concentration and marked acidity. This year, we favored destemming to prolong the maceration of our Gamays. In addition to the traditional whole cluster semi-carbonic maceration, we opted for hot pre-fermentation maceration to maximize color extraction from the grapes most affected by the drought.
