Domaine Perraud Macon Village 2021
Domaine Perraud Macon Village
Domaine Perraud Macon Village is bright yellow in colour with perfumed white flowers and stone fruit on the nose.
The palate of Domaine Perraud Macon Village is medium to full bodied, with lively citrus acidity and flavours of fruit salad including melon, peach and a hint of pineapple, the finish is mineral and long with the fresh acidity balancing the full fruit nicely.
Domaine Perraud is a fine example of a young producer striking out on his own to create what will soon be one of the Maconnais’ most respected domaines.
The wines show remarkable elegance, purity and complexity at modest price tags. The Perraud family was one of many making their living from growing grapes for the local co-operative.
Then, in 2005, encouraged by his parents, Jean-Christophe Perraud (then 24 years of age) began to make and bottle wine from the family’s vineyards.
Encouraged by his parents, Jean-Christophe Perraud, then 24, began to make and bottle wine from the family's 25 hectares of Bourgogne, Mâcon and Saint-Véran vineyards and sold them on the local market until 2009.
Produced from what the Perrauds describe as 'young vines' (both the Chardonnay and the Aligoté are between 20-25 years old), the wines show remarkable elegance, purity and complexity at modest price tags.
Domaine Perraud is a fine example of a young vigneron striking out on his own with the family's vineyards to create what will soon be one of the Mâconnais' most respected domaines.
The Domaine Perraud Macon Village is all grown in the Perraud's own vineyards in the communes or Villages of La Roche Vineuse, Verzé, Hurigny and Salornay sur Guy.
The distinctive clay and chalk soils give extra power and richness to the otherwise elegant, aromatic palate (the white-chalk pebbles absorb sun during the day, and reflect it during the night to extend ripening).
The grapes were machine harvested in the cool of early morning. This ensures a quick turnaround so that the precious melon and citrus character is kept intact, without danger of oxidation.
Winemaking was kept as natural as possible, with wild yeasts used for fermentation. Malolactic fermentation was allowed to take place in order to encourage a round, supple feel.
The wine rested for six months on its lees to encourage complexity before blending and then bottling. Part of the wine was aged in oak barrels for nearly nine months to encourage a weightier style than the average Mâcon.