Domaine Dupre Macon Rouge 2016

Domaine Dupré was founded in the early 1950s with only 3 hectares of vines, along with cereals and livestock. By 1990, when Jean-Christophe joined his father, they farmed 12 hectares of only vineyards. After absorbing several other smaller holdings, today Domaine Dupré covers 26 hectares, 40% of which are planted with Chardonnay. The choice of grapes is guided by the soils and micro-climates. The domaine’s 7.5 hectares of Chardonnay vines for their Macon Villages, are on south-west facing slopes in the commune of Royer at 300 meters of altitude. The vines average 25 years of age and are planted on an ideal white marl (marne blanche) soil, which is a porous mixture of limestone and clay, the same as found in many more “prestigious” Cote d’Or sites. The combination of the cool microclimate and the ideal soil and exposition allows the Duprés to harvest their Macon Villages fruit late, enhancing the wine’s complexity and vigor. Dupré plants grass between the vine rows and cut it only twice per year. The grass serves to check erosion, limit yields, enrich the soil and foster a healthy natural ambiance. The Duprés also prune severely by using the Cordon Royat method, with only one cane. “Viticulture raisonnée is not a vain word for me” states Jean-Christophe Dupré, who has installed a weather station on his property to guide his vineyard work to attain perfectly ripe and healthy fruit. Only organic fertilizers are used when necessary. At harvest, the fruit is quickly and very lightly pressed to attain juice that is as clear as possible from the outset. Fermentation occurs over 3 weeks in temperature-controlled stainless-steel tanks, never exceeding 20C. The Dupré Macon Villages develops on its ne lees for six months, and undergoes malolactic fermentation, in tanks. It is then clarified just before bottling in April. The Dupré Macon Villages combines an intensity and purity of fruit with freshness, verve and minerality that is exceptional for its appellation.