# Mâcon-Villages (2023)

- **Producer:** Pierre Boisson
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €31
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, apple, pear, lemon, grapefruit, butter, cream

## About this wine

Crafted by the highly acclaimed Pierre Boisson, this Mâcon-Villages represents a 'secret-weapon' white Burgundy. Based in the legendary village of Meursault, the Boisson family has cultivated vines for over two centuries. Following the retirement of Bernard Boisson in 2016, his children Pierre and Anne divided the family's prized holdings. Pierre, a close friend of Raphaël Coche of Domaine Coche-Dury, applies the same meticulous, low-intervention philosophy to these southern Burgundy vineyards. This wine offers the prestigious precision of Meursault winemaking at a highly accessible price point, sourced from limestone-rich plots in the Mâconnais mountains.

## Interesting facts

- Pierre Boisson is a close friend of Raphaël Coche, sharing a similar philosophy of meticulous vineyard care and slow aging.
- The wine is crafted in the family's historic Meursault cellars, despite the grapes being sourced from the southern Mâconnais region.
- Bottled completely unfined and unfiltered, preserving the natural energy, tension, and mineral drive of the Chardonnay grape.

## Food pairing

This dry, high-acid Chardonnay pairs beautifully with seafood and light white meats. The wine's vibrant acidity cuts through the richness of light cream sauces and balances the brininess of fresh shellfish, while its subtle lees-aged texture complements the delicate proteins of poultry and veal.

## Wine making process

The winemaking process reflects a commitment to traditional, low-intervention methods. Grapes are hand-harvested from sustainably farmed vines aged 15 to 40 years. Following a gentle whole-cluster pressing, fermentation is carried out exclusively with indigenous yeasts in temperature-controlled vessels. The wine is aged on its fine lees for up to 12 months, with minimal to no lees stirring (bâtonnage) to preserve freshness and linear tension. To maintain its natural energy and purity, the wine is bottled in the family's Meursault cellars with minimal settling and without fining or filtration.