David & Foillard  

     Vins Fins depuis 1826.              Established.1826 Specialist Wine Merchant of Quality French Wines in Bulk Since 1826

Contactez-nous :

Beaujolais, Mâconnais et Bourgogne :

info@dfj-foillard.com

Tél: +33 4 74 67 78 12

Fax: +33 4 74 67 78 28

Vins de la Vallée du Rhône, de Provence et du Languedoc :

sorgues@dfj-foillard.com

Tél: + 33 4 90 39 10 37

Fax: + 33 4 90 83 49 65

Please contact us or leave your   e-mail address for any technical  or commercial additional information you might need.

Macon-Villages Blanc (White)

Vineyard Situation:

 The appellations of the Mâcon region represent over 5.000 hectares, and the limestone, clayey and sandy terroirs are the ones mostly used for vine-growing, limestone being the most recommended for the Chardonnay grapes. Vines are planted on a 50 kilometer long succession of small hills with wooded summits between Mâcon (south) and Sennecey. The name Mâcon-Villages can only be used for white wines and obtained the Appellation Contrôlée in the 1960's.

 Ageing Potential : These wines should be drunk young but will develop some complexity over the next three years.

 Tasting notes : Lively, charming and light, with a fresh bouquet of floral aromas and a hint of citrus, these wines have a clean and harmonious persistance in the mouth. 

 Wine & Food : Serve rather cool, between 10°C and 12°C, ideally with oysters, shellfish, trout and a variety of charcuteries. Goat cheeses can also be a good choice.

Macon Rouge Supérieur (Red)

Terroir: Soils are crystalline and reinforced by sandstones and limestones on layers of marl and clay. 

 Tasting Notes: Under a cherry-red robe with purplish tones, , this Macon Supérieur develops aromas of blackcurrant and raspberries with a hint of spice. The right balance between light tannins, acidity and alcohol makes this wine fruity and easy to drink, well-rounded in mouth. 

Suggestions:   This Macon Supérieur should be served slightly chilled between 13 and 14°C. It can accompany the whole meal from charcuterie or terrines to snails (Escargots de Bourgogne), roast meats and mild cheeses.