# Domaine Thevenard Mâcon-Villages (2023)

- **Producer:** Domaine Thevenard
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, apple, pear, peach, lemon, grapefruit, butter, cream, toast, vanilla

## About this wine

Domaine Thevenard is run by brothers Matthieu and Gaëtan Thevenard in the northern Mâconnais region of Burgundy. The estate's vineyards are located in the commune of Farges-lès-Mâcon, just north of Uchizy, where the vines average 30 to 40 years of age. Growing on clay and sandy soils, these vines benefit from a meticulous viticultural approach. The brothers practice sustainable farming, with approximately 80% of the estate managed organically. They have completely banned herbicides, relying instead on mechanical plowing to manage the soil. In 2023, the estate officially earned the High Environmental Value (HVE) certification, marking a significant step in their ongoing transition toward full organic certification.

## Interesting facts

- Run by brothers Matthieu and Gaëtan Thevenard, representing a new generation of quality-focused winemakers in the Mâconnais.
- The estate achieved High Environmental Value (HVE) certification in 2023, reflecting their transition toward organic farming.
- The gravity-led cellar uses nitrogen inerting to move grapes and juice without pumping, protecting the delicate Chardonnay fruit.

## Food pairing

The wine's medium body and crisp, medium-plus acidity make it an exceptional partner for rich seafood, poultry, and creamy sauces. The vibrant acidity cuts through fat beautifully, while the subtle oak integration from the used French barrels complements roasted, buttery, and earthy flavors without dominating the dish.

## Wine making process

The winemaking process at Domaine Thevenard is defined by a low-intervention, gravity-led philosophy. The 2023 harvest was conducted entirely by hand over the course of one week starting in early September. In the cellar, grapes and juice are moved solely by gravity to prevent bruising and oxidation, supported by an automatic nitrogen inerting system. Fermentation occurs naturally using only indigenous yeasts. The wine is aged for a total of 10 months, with 3 months spent in stainless steel tanks to preserve fresh fruit characteristics, followed by 7 months in used French oak barrels ranging from 228 to 500 liters. Sulfites are kept to an absolute minimum, with none added during fermentation or aging, and only a small dose applied at bottling for stability.