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Château-Chalon AC 2008 (sold out)
  • 71. Château-Chalon AC 2008 (sold out)

    Domaine Macle

    100% Savagnin (14% alc.)

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    This vin jaune is Macle’s speciality and a profound wine of the highest class. Vinified in cuve for a year it was then transferred into old barrels and aged under flor for a further six years, where the aromas and flavours are all naturally amplified. Incredibly complex on the nose you note stewed prunes, figs, chestnut, straw, and on the attack there is an incredible tension between the richness and acidity, with the terroir for the moment slightly hidden. I wouldn’t touch a bottle until it was a minimum 10 years old – I tried a sensational bottle of the 1982 at the domaine that was still young. Very limited quantity available. For drinking now to 2100.

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Further details
Winemaker
Macle family (Laurent is now in charge)
Location
Village of Château-Chalon. Lieux-dits : Nevy, Seille, Menetru, Vignes aux Dames and Beaumont.
Size of domaine
12ha in total (3ha for this cuvée).
Grape
100% Savagnin. 40 years old vines. Massale selection on 3309 rootstock, trained guyot simple and double, depending on the vigour. 6.500 p/ha.
Terroir
Limestone marls. 250 to 300m above sea-level. 10% gradient with a South-easterly aspect.
Viticulture
Works along the lines of organic viticulture. Debudding but no green harvesting. Leaves grass to grow every other row and plants cereals (oats, barley, vicia). Ploughing during Spring and at the beginning of the Summer. Copper and sulphur used against oidium and mildiou. Organic compost sometimes used. Manuel harvest. 22 hlha yields on average.
Vinification
Destalks. Long and slow pressing (3.5h) using a pneumatic press. Settling of the juice for 12 hours. Natural fermentation for 3 weeks at 25ºC to 29ºC max., in 25hl enamelled stainless steel vats, using natural yeasts only. Chaptalisation by 0.5% on average, depending on vintages. Malolactics completed. Aged under a veil of yeasts for 6 to 7 years in 30 year old 228L barrels. Due to the veil, no racking and no batonnage. No fining and light filtration by plates. 2 bottlings per vintage between March and June. Around 7.000 bts produced on average.
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