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Aged in a 50-50 mix of foudres and demi-muids. Prelude is an assemblage of four plots in the communes of Prissé and Chasselas, with vines up to fifty years old. All these are the first to be picked in the domaine. Similar greenish colour, more reserved on the nose than the Mâcon, a finer, less exuberant style - good acidity and delicacy - not that it lacks power - a lovely classy, mineral-shaded wine. L&S (Oct 2018)
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Struck match and rich. Lots there for the money. Rather green acidity on the end suggests a long life. Drinking range: 2021 - 2027 Rating: 16.5+ Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2019)
A new estate impressed me with its crystalline whites. My pick was 2017 Saint-Véran Prélude, which showed amazing grip and tension over a beautifully tender mid-palate, and I don’t doubt it will age well, too. Rating: 17.5 Matthew Jukes www.matthewjukes.com(Jan 2019)
The 2017 Saint-Véran Prélude has a pretty bouquet of Golden Delicious apples and grass clippings; yellow flowers emerge with time. The well-balanced palate is harmonious and elegant, presenting a fine bead of acidity and a judicious touch of white pepper toward the long finish. Another excellent Mâconnais from Frantz Chagnoleau. Drinking range: 2019 - 2028 Rating: 91 Neal Martin, www.vinous.com(Jan 2019)
Domaine Frantz Chagnoleau
Frantz Chagnoleau and his wife Caroline Gon, who is also the winemaker at the Comte Lafon Mâcon operation, are rising stars of the Mâconnais. Together they have a small domaine consisting of 3.5 hectares of Mâcon in a single block in Saint Albain, and several small plots in Viré Clessé, Saint Véran and Pouilly Fuissé, making up 6.8 hectares in total. All the vineyards are organically farmed (Ecocert certified).
Great care is taken at harvest to pick at the optimum moment for sugars, acidity and aromatic precursors, and they will stop the picking between parcels if they think that the ripening is not even across the whole domaine. Grapes are manually picked into 25kg cases, so as to get whole, undamaged grapes to the winery. After careful pressing, a very non-interventionist vinifcation takes place with natural yeasts in oak foudres.
The wines are kept on the lees to preserve freshness until the beginning of summer, when they are racked and lightly filtered, before bottling before the next harvest, except for some of the top wines which are aged for another six months in tank in order to develop fully. The wines are expressive and pure and well worth seeking out.
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