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Louis Chevallier Macon Villages 2013

Chardonnay from Macon Villages, Maconnais, Burgundy, France
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    Winemaker Notes

    This Macon Villages offers enticing aromas of ripe melon, baked apple and lemon curd with a slight creaminess to the texture. Pure fruit with a persistent finish; unpretentious but very well crafted.

    Critical Acclaim

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    Louis Chevallier

    Louis Chevallier

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    Louis Chevallier, Macon Villages, Maconnais, Burgundy, France
    At Louis Chevallier, terroir reigns supreme. With vineyards situated on Premier Cru and Grand Cru parcels as well as Village and Beauujolais Cru plots, the terroir of Louis Chevallier is some of the most envied in all of Burgundy and, even in the world. Named after its founder, the great diplomat and former mayor of Puligny Louis Chevallier, who was recognized in particular for his participation in the sale of Louisiana to the United States, the Maison was created by the Chevallier family over 200 years ago. Today the estate continues to produce fine wines from both their own vineyards and grapes purchased from a network of growers in the region.

    The wine maker, Bruno Larmonica, is as much a product of the Burgundian terroir as the superior fruit with which he works. Bruno was born in the beautiful Nuits-Saint-Georges, a small and harmonious capital of the vineyard that used to belong to the Langres archdiocese. As a child, Bruno particularly loved the surrounding hills of the village that offered the greatest view of the juicy plants. Soon he started to dedicate his summers to the culture of vines and his falls to the harvest season.

    At the age of 16, Bruno realized that his hometown of Nuits-Saint-Georges was his comfort zone and that would spend his whole life in this lovely village. He already knew at that time that every single thing he will undertake will be linked to Pinot Noir. He became apprentice vintner in the Chauvenet estate where vintage after vintage he learned how to get the best expression of the terrior. Bruno finally understood that the most suitable place for him was the cellar as we wanted to be away from the world’s hustle and bustle staying with his barrels making wine. Her perfected the wine making techniques using the right balance of oak casks made with oak trees from the Cîteaux forest but also selecting various sourcing from other French regions.

    Infatuated with his hometown, he know by heart every parcel of this legendary vineyard that saw him becoming the incredible winemaker.

    Macon Villages

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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.

    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.

    SBE102117_2013 Item# 215346