# Mâcon-Bussières Mont Sard (2023)

- **Producer:** Domaine De La Rochette
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €22
- **When to drink:** Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, lemon, peach, vanilla, cloves, smoke, cream, biscuit

## About this wine

Mâcon-Bussières 'Mont Sard' from Domaine de la Rochette is a 100% Chardonnay from the Mâcon-Bussières AOC in Burgundy, France. The wine originates from a specific 1.5-hectare parcel on the Mont Sard slopes, characterized by lean, stony, marly limestone soils. A key feature of this vineyard is its very old vines, with plantings dating back to the 1930s, 1945, and 1947, alongside younger vines from the 1980s. This contributes to the wine's natural concentration and complexity. Domaine de la Rochette is a monopole estate owned by Maison Joseph Burrier, a historic Burgundy wine family with a 500-year legacy. The estate is managed by Frédéric Burrier, who continues the family's tradition of winemaking.

## Interesting facts

- Vines on Mont Sard date back to the 1930s, some over 80 years old.
- The vineyard is a specific 1.5-hectare parcel on steep slopes.
- Domaine de la Rochette is a monopole (single-owner vineyard).
- The producer's family has a 500-year history in Burgundy.

## Food pairing

The wine's harmonious acidity and mineral-driven character cut through the richness of creamy sauces and fatty proteins, while its subtle oak notes and fruit profile complement dishes with earthy mushrooms, herbs, and citrus elements. The wine's body can stand up to richer preparations.

## Wine making process

The 2023 Mâcon-Bussières 'Mont Sard' is produced using Chardonnay grapes from old vines. Fermentation takes place in a combination of a large wooden vat and traditional 228-liter barrels. Following fermentation, the wine is aged for approximately 10 months on its fine lees in demi-muids (600-liter barrels), a process that enhances texture and complexity. It is then finished with a few months in vats before bottling. The vineyard is managed without the use of herbicides or insecticides, reflecting a commitment to sustainable viticulture.