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Mâcon-Lugny Les Crays
Service and food and wine pairing
Optimal consumption: 2 to 4 years
Ageing potential: 5 years
Site: the Mâcon-Lugny appellation area is located in the south of Burgundy. The vineyard "Les Crays" lies in Saint-Gengoux-de-Scissé, 30 km north of Pouilly-Fuissé and 15 km east of Cluny at an altitude of 300m Its western exposure enables to keep some freshness in this warmest part of Burgundy.
History and Tradition : the oldest signs of vines for the Mâcon-Lugny appellation date from the early part of the tenth century. In 916 some records mention the donation, by the CLUNY abbey, of an estate located in Saint-Gengoux-de-Scissé. The origin of the word "Crays" comes from the celtic term "cracos" meaning "stony hill". This medieval term in Burgundy is associated to stony screes and alluvial cones forming a very good substratum for the vine. It mainly reveals "premiers crus" wines, thus among the best terroirs: Les Crais and Les Cras in Marsannay, Les Crâs in Vougeot, Les Crays in Monthelie, Les Criots in Meursault, Les Cras in Beaune, Criots-Bâtard-Montrachet in Chassagne-Montrachet, etc.
The soil: clay and chalk dating from the Jurassic era are very favorable to the cultivation of the Chardonnay grape.
by Véronique Boss-Drouhin
The wine reveals an appealing freshness. It combines the maturity of the fruit and freshness over an almost salty structure. It shows a shining colour, a nose reminiscent of flower and peach, and a full mouth with a mineral finish.
It can be served with summer salads, raw or grilled fish, tempura, roast chicken, vegetable and prawn wok, goat cheese.
The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The whites are less opulent than previous vintages; they are well-balanced with lovely aromatics without excessive extravagance.Vintage's comment
Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands or with the grape harvester.
Vinification: the grapes are pressed with a pneumatic press. After settling the juices ferments for 2/3 in stainless steel vats and for 1/3 in 500L oak barrels.
Ageing: remains mixed during 6 to 10 months.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.