Bright, vivid with great verve and energy. The palate is rich and salty with a firm backbone and insane length and intensity. You just want to keep drinking it in order to feel all the nuance and infinite layers of complexity. This wine can be enjoyed with a nice full-bodied cheese platter. It can be kept between 2 and 5 years. In order to take advantage of all its aromatic assets, we advise you to decant it half an hour in advance, and to serve it between 10 and 12 °C.
——— more info ———
Found in Cruzille in the Mâconnais, Clos des Vignes du Maynes is now in the hands of Julien Guillot. This is a particularly old Burgundy domaine that dates back to the 10th century, more specifically to the time when Cluny Abbey was founded by the Duke of Aquitaine. The domaine then belonged to many generations of country people until it was bought by Pierre and Jeanna Guillot in 1952. They have never used chemicals, always working as naturally as possible. After passing the torch on to their son Alain, who has played an important role in the promotion of organics in France, his son Julien who joined the domaine in 1998 represents the third generation of the family to work at the domaine. The Clos des Vignes du Maynes estate offers us a wonderful Saint-Véran here. Julien Guillot, the winemaker, has perfectly exploited the magnificent heritage represented by this seven-hectare estate, planted with Pinot Noir, Gamay and Chardonnay. This cuvée is, like all the estate’s productions, designed according to the principles of biodynamic agriculture, with the aim of preserving and enhancing the terroir. After manual harvesting in boxes and extremely selective sorting, vinification is carried out in a natural and minimally interventionist way, using indigenous yeasts. The winemaker does not add any sulfur or input, in order to create a natural wine of great purity. This cuvée is quite exceptional. Produced in ultra-limited quantities (only 300 bottles!), aged for five years, it will win you over. There is just one barrel of this wine made. With 43 months ageing there is incredible poise, texture and precise reduction. There is no added sulphur and the wine is incredible stable, in part due to the long ageing.