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Homage to the monks who planted the domain's first ever vines. More info
910 is the date of this domain’s creation, the year when the monks of Cluny Abbey first planted vines on their land. It is thus to these founders that Julien Guillot wishes to pay homage with this red Mâco cuvée.
A blend of Gamay, Pinot noir, and Chardonnay, these three varietals are then vinified together. Fermentation is instigated only by indigenous yeasts. This cuvée is juicy and flavourful with a very pleasant wave of lightness. We recommend serving it at around 15/16°C with a dish like mushroom tart.
Mâcon Cuvée 910 Domaine des Vignes du Maynes serve at a temperature of 16°C. It will pair perfectly with the following dishes: Feuilletés aux champignons, Gigot d’agneau, Rôti de porc.
910 is the date of this domain’s creation, the year when the monks of Cluny Abbey first planted vines on their land. It is thus to these founders that Julien Guillot wishes to pay homage with this red Mâco cuvée.
A blend of Gamay, Pinot noir, and Chardonnay, these three varietals are then vinified together. Fermentation is instigated only by indigenous yeasts. This cuvée is juicy and flavourful with a very pleasant wave of lightness. We recommend serving it at around 15/16°C with a dish like mushroom tart.
Found in Cruzille in the Mâconnais, Clos des Vignes du Maynes is now in the hands of Julien Guillot. This is a particularly old, Burgundy domain that dates back to the 10th century, more specifically to the time when Cluny Abbey was founded by the Duke of Aquitaine. The domain then belonged to many generations of country people until it was bought by Pierre and Jeanna Guillot in 1952. They have never used chemicals, always working as naturally as possible. After passing the torch on to their son Alain, who has played an important role in the promotion of organics in France, his son Julien who joined the domain in 1998 represents the third generation of the family to work at the domain. The vineyard spans 7 hectares planted with Pinot Noir, Gamay and Chardonnay. The harvests are carried out by hand with careful selection. In the winery, everything is done naturally with very little intervention: fermentation occurs with indigenous yeasts, and no sulphur or additives are used. The red wines undergo semi-carbonic maceration with a mini-punching over and light stirring. They are matured in barrels and there is no filtering at the end. Julien Guillot wishes to make ‘sharing wines' and he succeeds wonderfully with his high-quality and uncommonly elegant cuvées
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