This comes from the Le Clos and Chataigniers vineyards in the commune of Davayé. The fruit was picked early to preserve the acidity and freshness. Fermentation and initial elevage was 50% in oak barrels (of which 15% were new) and 50% in stainless steel. The wine was then transferred into large oak foudres for 2 months before bottling. This is more reserved on the nose than the Macon. More mineral, flinty, focussed and precise. Serious stuff, there is wonderful purity here. Freshness and balance, crispness yet lots of volume. The wine has plenty of body allied to great minerality and steel. There is good potential for ageing for 5 years + but it can be approached now. Reminds us of Puligny Montrachet.
