# Domaine Thevenard Mâcon-Uchizy Marguerite (2023)

- **Producer:** Domaine Thevenard
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, lemon, grapefruit, peach, apple, butter, toast, vanilla

## About this wine

Domaine Thevenard is a family-run estate in Uchizy, within Burgundy's Mâconnais region, managed by Pascal, Matthieu, and Gaëtan Thevenard. The family has farmed these lands for five generations, tracing back to 1918 when ancestor Claudius Lafarge became the first in the commune to plant Chardonnay. After decades of contributing to a local cooperative, the family withdrew 12 hectares in 2021 to establish their own gravity-fed winery. The 'Marguerite' cuvée is a heartfelt tribute to their mother and grandmother, Marguerite Thevenard, crafted from old Chardonnay vines she and her husband Roger originally planted.

## Interesting facts

- The 'Marguerite' cuvée is named in honor of the winemakers' grandmother, who originally planted these old Chardonnay vines.
- Domaine Thevenard operates a state-of-the-art gravity-fed winery, coordinating cellar movements with lunar cycles.
- The family's ancestor, Claudius Lafarge, was the very first person in the commune of Uchizy to plant Chardonnay back in 1918.

## Food pairing

This dry Chardonnay balances rich texture with high mineral acidity. The wine's medium-plus body and subtle oak integration complement creamy sauces and roasted poultry, while its vibrant acidity and salinity cut through rich seafood and pair surprisingly well with moderately spicy Sichuan dishes.

## Wine making process

The grapes are harvested from 40- to 60-year-old vines grown on clay-limestone soils. Vinification is gravity-fed without pumping, using natural indigenous yeasts. To prevent oxidation, the process is conducted under automatic nitrogen gas inerting. Aging lasts 10 months: 5 months in neutral French oak barrels (up to 15% new oak) for micro-oxygenation and volume, followed by 5 months in stainless steel tanks to preserve freshness and mineral definition. The wine is clarified with natural bentonite clay and lightly filtered, with minimal sulfites added only at bottling.