2017 Domaine Valette Macon Villages

2017 Domaine Valette Macon Villages

11 in stock

$70.00

11 in stock 1.33 kg . .

Description

(from 40-year-old vines; bottled  in March 2019 and aged in tank): Bright, platinum-white gold. Aromas of zesty lemon, verbena and minerals, with a marine lift. As with all the Valette wines this is intense in the mouth, saline and tightly wound with a beautiful caressing texture and a perfect thread of acidity to maintain energy and shape. This special wine has a succulence and lovely long mouth-feel. It’s very fine, very mineral and very alive – all you have to do is just sit back and revel in the flavours. If you like the wines of Ganevat or Frédéric Cossard then you will love this.

The Valette’s are known for their specific style, wines raised with thorough lees-contact and without racking. They have remained true to this style of winemaking since the 1950s. It is a sort of family-tradition that requires accuracy as well as painstaking detail knowledge of the indigenous yeasts and the wine’s proneness to develop reductive flavors. Again, an art.

When working their vineyards, the Valettes respect long standing local traditions. In every second row of vines there is dense ground vegetation that protects microorganisms living in the upper soil-layers. It also naturally rivals the vines’ top-soil roots for nutrition. This way, the vines are forced to quickly root into deeper soil layers in order to secure a steady supply of minerals and nutrients.

During the summer months, workers constantly attend the upper layers of the vineyard soil. They use a self-constructed machine that rearranges the top 5 cm without actually plowing the ground. By doing so, a sufficient amount of oxygen is introduced into the soil, without affecting the microorganisms living deeper down.

This procedure is repeated 3 to 4 times a year in all of Domaine Valette’s vineyards. Philippe explains the advantage of this approach by showing that the soil becomes more resistant to erosion. It can compensate much larger volumes of rainfall than conventionally treated soils.

Grapes are harvested during a descending moon at optimum ripeness (I can vouch or that as I ate plenty off the vine!) by hand into 5kg cagettes and taken to the winery where they are whole bunch pressed and fermented using ambient yeast in either tank (Macon-Villages) barrique or demi-muid of various ages. Depending on the origin of the grapes the élevage can be anywhere from 2 years to 6 years and the wines are kept on the fine lees and bottled with just a dab of S02.
Like the top wines of Raveneau or Ganevat, these wines have a level of concentration that gives the wines an extraordinary intensity, levity and persistence, and it also goes some way to protecting them in bottle.

Login Account

Invaild email address.

6 or more characters, letters and numbers. Must contain at least one number.

Your information will nerver be shared with any third party.