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Duboeuf Macon Villages 2015

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750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

This Macon-Villages sports a very flashy pale gold color with hints of emerald green. Its bouquet suggests complex, subtle aromas of white spring flowers, such as acacia, lilies and hawthorn, as well as typical citrus notes. On the palate, it expresses the engaging character of chardonnay that wine lovers everywhere have come to appreciate. Almond and hazelnut finish.

Critical Acclaim

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JS 90
James Suckling

Always a go-to Mâcon white with sliced-apple, lemon and almond character. Medium body and a clean and fresh finish.

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Duboeuf

Georges Duboeuf

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Georges Duboeuf, France
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For over 40 years Georges Duboeuf has been the Beaujolais region's most renowned négociant and is today regarded in the wine world as the "King of Beaujolais." Born in 1933 in Pouilly-Fuissé, the son of a winegrower, Georges began selling his family's wines from the back of his bicycle to now-legendary local chefs such as Paul Bocuse and Paul Blanc. In 1964, Georges realized his dream and founded his own company: Les Vins Georges Duboeuf.

Over the years, Georges has developed long-standing relationships with the region's top growers and winemakers. Georges is involved in every aspect of his enterprise and is known for his passion and his legendary palate. In 2003, the Duboeuf family opened a new, modern winery in Romanéche-Thorins. The following year, the Duboeuf and Deutsch families jointly purchased Chateau des Capitans in Juliénas. With annual sales of 30 million bottles, Georges Duboeuf is one of the world's best-known French brands.

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Crisp, balanced and delicately floral, Chardonnays from the Macon Villages are often made in the unoaked style and offer a magnificent sampling of what white Burgundy has to offer—without years of waiting and high dollar price tags.

Within the greater Mâconnais, the Macon Villages wines are those within a few defined and optimally situated villages, either noted by the name Mâcon-Villages or as Mâcon followed by the name of the particular village, for example Viré, Lugny, Azé, Bray or Burgy.

Commonly vinified in stainless steel or glass-lined concrete vats, these are mostly intended for consumption within a year or two of the vintage, though a few serious Mâconnais producers have turned their focus to smaller yields and barrel fermentation and maturation. Regardless, you can count on Macon Villages whites to be fresh and fruity with citrus and melon flavors, and aromas of white roses, honeysuckle, lemon-grass or fennel.

This is a great region to explore if you already like California, Australian or Chilean Chardonnay.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

CWC91413_2015 Item# 168292

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