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Macon Charnay Reserve Personelle - Sorry no longer available
Macon Charnay Reserve Personelle - Sorry no longer available

Country of Origin: France

Region: Burgundy

Grape Varieties: Chardonnay

Alcohol by Volume: 13%

Food Matches: Would marry perfectly with grilled or baked fish or chicken, for instance cod wrapped with parma ham or with grilled herbaceous mediterranean vegetable dishes.

Special Features: Vegetarian, Award Winner

2008 Vintage: Sommelier Wine Awards 2010 - Silver list 

2006 Vintage: IWC 2008 - Silver

Price: £8.59
Out of Stock

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Tasting Notes: 'Great value for money!' Mike Harrison, Sommelier Wine Awards 2010 judges comments. Lovely lemony aromas on the nose with rich, ripe fruit and hints of honey and apple. The palate is rounded and generous, having lots of lemon and white stone fruit with hints of minerality and limey freshness.

Producer Details: Boutinot France’s new offices are in the middle of vineyards of St Véran AC on the southern perimeter of the Mâconnais. Drive five minutes down the road and cross the border into the northern rim of the Beaujolais cru, St. Amour  where all the hilly Beaujolais crus lie to the south in front of you.
With twenty years experience in the region, their winemaker Samantha Bailey knows the Beaujolais and Mâconnais intimately and sources all their Beaujolais crus directly from growers, selecting by blind tasting either single domaine or single vineyard wines. For Pouilly Fuissé Samantha is given free rein to select and blend unoaked component wines at Guy Saumaize’s Domaine des Maillettes. For Mâconnais she tastes all the cuves in the cellars of local producer, Cave de Charnay-les-Mâcon, and is given equal free rein to select and blend Mâcon-Charnay for Réserve Personelle as well as for both Domaine Les Perserons and St Véran Clos de Chevigne. All the wines she blends remain unique to Boutinot and are not sold under other labels to other merchants.

In The Vineyard: Charnay is renowned as one of the smallest (therefore more expensive) and best of the Macon Villages.

In The Winery: Grapes are hand-picked and then lightly pressed followed by static settling. After temperature controlled fermentation, the wines are left on their lees for at least six months before undergoing a light filtration to retain and enhance flavour and quality.

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