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Technical Sheet
Macon Chardonnay Les Combettes 2023 Domaine Guyot-Bre

Macon Chardonnay Les Combettes 2023 Domaine Guyot-Bre

Mâcon-Chardonnay - Les Combettes 2023

火打石のミネラルが貫く、南向きの区画。

南向きの畑が生む、骨格と凝縮感に優れたマコン・シャルドネ。やや濃いめのレモンイエローに、グリーンがかった若々しい輝き。砕いた石や火打石を思わせるミネラル香の奥から、トーストしたヘーゼルナッツやブリオッシュ、黄桃や洋梨、レモンピールの香りが現れます。青粘土由来の張りのある酸と塩味を帯びたミネラルが引き締め、余韻は長く。オマール海老のローストとともに。

Item code

23W1382

Producer

Domaine Guillot-Broux

Type

White

Region

Burgundy

Appellation

Macon Chardonnay

Vintage

2023

Grape varieties

Chardonnay 100%

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

10–12°C

Recommended glass

White-wine glass, generous bowl

Tasting note

A slightly deep lemon yellow with a greenish glow that suggests youthfulness and firm acidity. A mineral aroma reminiscent of crushed stone and flint rises from the glass. Deeper in the background are layers of fruity aromas such as toasted hazelnuts, brioche, ripe yellow peach, pear, and lemon peel. The vanilla and smoky nuances from the barrels are well-balanced. The attack is firm, with a taut acidity derived from the blue clay and a salty minerality that is impressive. The concentrated fruit flavour is apparent in the middle, with a creamy texture and hints of oak filling the palate. The finish is very long, with notes of toast and nuts.

Food pairing

Roasted lobster with shellfish jus and citrus accents Chicken breast ballotine with truffle and cream sauce White mold cheese (such as Chaource)

Winemaking & technical data

Cultivation

Production volume: 8,000 units
Cultivation area: 1.5ha
Tree planting density: 9,000 trees/ha
Yield: 40hL/ha
Soil: Clay-limestone soil, subjacent to very dense blue clay.
Planted in 1991 and 1995
"Les Combettes" is adjacent to "Les Geniévrières",
It produces a completely different style of wine.
It is characterised by a strong minerality with toasty aromas and is often more concentrated than Les Genievrières.
This terroir is one that develops over time and, because it is located on a more southerly facing plot, the fruit reaches a higher degree of ripeness.

brewing

Aging: 11 months in oak barrels