# Domaine Thevenard Mâcon-Uchizy "La Martine" (2023)

- **Producer:** Domaine Thevenard
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, mango, passion fruit, blossom, lemon, toast, pastry, butter, hazelnut, almond, honey

## About this wine

Domaine Thevenard was established as an estate-bottling domain in late 2020 by Pascal Thevenard and his sons, Matthieu and Gaétan. Although the family's agricultural roots in the Mâconnais commune of Uchizy date back to 1891, they previously sold their entire grape harvest to the local cooperative. Matthieu, a trained biochemist and oenologist with extensive experience working under legendary Burgundy producers in Beaune, returned to lead the winemaking. 'La Martine' is a single-climat signature bottling from a 1.8-hectare parcel situated on a steep 18% limestone slope. Located at 260 to 300 meters elevation, the vineyard benefits from constant winds that preserve natural acidity and freshness, creating a beautifully structured expression of Uchizy terroir.

## Interesting facts

- The family roots in Uchizy date back to 1891, but they only began bottling under their own estate name in 2021.
- Winemaker Matthieu Thevenard is a trained biochemist who previously worked under legendary Burgundy producer Jean-Marie Guffens.
- The 2023 vintage of La Martine was awarded a prestigious 'Coup de Cœur' by the Burgundy wine authority Les Buvologues.

## Food pairing

The wine's high acidity and distinct saline minerality cut beautifully through rich, creamy sauces, making it an exceptional partner for cream-based poultry and veal. Its intense salinity and fresh structure also perfectly complement the briny, delicate sweetness of fresh open-sea oysters and pan-seared scallops.

## Wine making process

The estate practices natural viticulture, working in accordance with lunar cycles and mechanical soil tillage without herbicides. The vineyards achieved Haute Valeur Environnementale (HVE) certification in 2023. In the cellar, the grapes are handled strictly by gravity under inert nitrogen gas to prevent oxidation and avoid aggressive pumping. Fermentation occurs naturally with indigenous yeasts. The wine is aged for 9 months in oak barrels (ranging from 228 to 500 liters, with a maximum of 15% new oak to preserve fruit purity) followed by 1 month in stainless steel tanks. Sulfites are not used during fermentation or aging, with only a highly measured, minimal addition made just before bottling. The wine is clarified naturally using bentonite clay and undergoes a light filtration.