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Côtes du Jura AC 2014
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  • 71. Côtes du Jura AC 2014

    Domaine Macle

    85% Chardonnay, 15% Savagnin (13.5% alc.)

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    This oxidative cuvée shows just what an incredible affect just 15% of savagnin can have on overall flavour. After a year of normal fermentation and ageing in cuve, this wine was then transferred into 50 year old barrels and aged under flor for three years before bottling in Jan 2018. It’s by far and away the best example of this style of wine that I have tried, with a silky texture and notable terroir print on the finish. It is very complex, with floral notes, beeswax, acacia honey, walnut and almond, a good weight and subtle bitters on the finish. It’s easy to drink and has a surprising versatility with food. And it's unquestionably the bargain in our list….there aren't too many other whites in the world that will still be going strong as this in 30yrs! For drinking now to 2040.

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Further details
Macle family (Laurent is now in charge)
Village of Château-Chalon. Lieux-dits Champs Parroux and Vote Roche.
Size of domaine
12ha in total (6ha for this cuvée).
80% Chardonnay and 20% Savagnin. 40 years old vines. Massale selection on 3309 rootstock, trained guyot simple and double, depending on the vigour. 6.500 p/ha.
Limestone and clay. 250m above sea-level. 5% gradient with an Easterly aspect.
Works along the lines of organic viticulture. Debudding but no green harvesting. Leaves grass to grow every other row. Ploughing during Spring and at the beginning of the Summer. Copper and sulphur used against oidium and mildiou. Organic compost sometimes used. Manuel harvest. 25 hlha yields on average.
Destalks. Long and slow pressing (3h) using a pneumatic press. Settling of the juice for 12 hours. Natural fermentation for 3 weeks at 22ºC to 27ºC, in enamelled stainless steel vats, using natural yeasts only. Chaptalisation only if needed. Malolactics completed. Aged under a veil of yeasts for 2 to 3 years in 10 to 100 year old 228L barrels. Due to the veil, no racking and no batonnage. No fining and light filtration by plates. 3 bottlings per vintage between March and June, done by a service provider. Around 20.000 bts produced on average.
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