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Domaine Marcel Couturier Macon-Loche Les Longues Terres 2015

  • W&S91
  • RP90
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

The "calling card" of the estate. A pure expression of Chardonnay from the southern Mâconnais, made with fruit from 35+ year old vines planted in clay-calcareous soil.

A wine of exceptional poise and balance, it is both nervy and rich, creamy and earthy, full-bodied but nimble. A perfect all-around, versatile, crowd-pleaser that does not sacrifice complexity.

Critical Acclaim

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W&S 91
Wine & Spirits
Marcel Couturier started producing his own wines in 2005, working from his 27-acre domaine in the Mâconnais. He completed a winery in 2014 and this bottling is his flagship, from his younger vines (35 years old), fermented and aged in oak (20 percent new). It’s an ambitious wine, showing some sweet vanilla as well as some bitter-almond tannins from the oak. But there’s plenty of taut, juicy Granny Smith apple freshness to fill it. This is a clean, modern chardonnay that will benefit from several years of bottle age.
RP 90
Robert Parker's Wine Advocate
The 2015 Macon Loche Les Longues Terres has a simple but not unpleasant bouquet of lemon thyme, yellow flowers and cold wet stones, gaining more and more definition as it opens in the glass. The palate delivers superb salinity on the entry that wakes you up, not shrill or bitter, but with a lovely piercing quality that makes you stand to attention. The oak is well judged and does not crowd out the finish, which has engaging spicy notes that linger in the mouth. This is an excellent Mâcon-Loché.
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Domaine Marcel Couturier

Domaine Marcel Couturier

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Domaine Marcel Couturier, France
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Marcel Couturier comes from a long line of vignerons in the southern Maconnais. Until recently, he had been selling his grapes off to the local coop, all the while preparing to start making his own wine. In 2005, he started bottling some wine under his own label, and slowly but surely he is selling off less and less of grapes and making more of his wine. In 2014 he completed the building of a new winery, which will allow for a large increase in production. In the vineyards, no chemicals are used unless circumstances are exceptionally dire. Marcel is also a big believer in plowing and working his soil, doing it almost obsessively to aerate the soil and manage growth. In the winery, the approach is pretty hands-off. Almost everything is fermented and aged in barrel, with an average of 20% new wood, depending on the year. Fermentation happens slowly, with alcoholic fermentation often not finishing until January and malolactic fermentation sometimes going on through the summer. The wines are bottled right before harvest of the following year.
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These are the fun, fruit-driven and lively Chardonnays of white Burgundy, often offering some fantastic values and options that you don’t have to cellar. Flavors range from fresh green apple and lemon to melon or pineapple; some of the best are fleshy and mineral driven or balanced by a light touch of oak.

Mâconnais Chardonnay may have the weight of their more serious Côte de Beaune sisters, but not quite the refinement. Still, this appellation is one of the best ways to jump from California Chardonnay to something new and begin to understand white Burgundy.

The Mâconnais region is warmer and drier than the rest of Burgundy to its north (Côte d’Or) and has a landscape of rolling hills and farmland interspersed among vineyards. The region produces a lot of Chardonnay—Viré-Clessé and Pouilly-Fuisse are among the best—and a very small amount of red wine from Gamay and Pinot noir. The soils of Mâconnais remain limestone dominant like in the Côte d’Or, making it a wonderful spot for Chardonnay to thrive. Gamay's home of Beaujolais lies just to the south.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

EWLFRCOUMAL15_2015 Item# 422617