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Founded in 1929, Les Vignerons de Mancey, a few miles from Tournus and Saône, is the heart of a privileged country. Terroir of the winery occupies the edge of the hills of southern Burgundy, open area, made of softness and curves on which climbing vines. The vines alternate with meadows and woods. Vignerons de Mancey meet currently producing some 80 winemakers of 140 hectares of vineyards spread over 8 towns around Mancey. We produce the grapes from all grape varieties -chardonnay, pinot noir, white grape and gamay- that bloom beautifully on the soils of Macon.

We drive a lot of work to select the best Terroirs: “Because no stones of their land is like another”

And for that wine lovers are in each bottle of Burgundy wines of high quality, able to deliver an exhilarating pleasure of fruit, balance right and dense structure. Some farms among the most important of those that make up the Cave des Vignerons de Mancey engaged in a so-called process of “Agriculture” leading to the qualification of each operation. This approach is based on compliance with specifications taking full account the impact of wine practices on the environment and sustainable development. The Vignerons de Mancey producer four tiers of wines, The Classics, The Cadoles, The Essential and The Cremants.

The Classics: a reflection of our soils

The wide with a dozen wines range, even including rosés and the latest regional appellation of Burgundy, the Coteaux Bourguignon. More economical, it nevertheless provides wines of excellent value for money. Included in this range of balanced wines combining freshness and race.

The Cadoles: local pride

The wines’ Cadoles “are made from selected from several areas plots. In the hills of Tournus and Mancey, among others, there are many Cadoles, small houses that were used as shelters for winemakers. More or less elaborate, these constructions have a peculiar architecture. Some say they look like a kind of stone igloo.
Thanks to the Friends of Science and Arts of Tournus, they are subject to an ambitious program of backup and restoration. Vignerons de Mancey participate in these efforts and return to the association part of the proceeds from the sale of this “Cuvée Cadoles.”

The Essentials: florets Winegrowers Mancey

For over 12 years, under the impulse of some aware of the absolute necessity to advance the quality of the wine grower’s regional name, the idea came up to make wines on the basis of selected smaller production lots. Each winemaker says the surfaces of the plots he proposes to lead to the production of quality “essential.” A committee made up of winemakers Board conducts visits in plots throughout the growing season and control the conditions production determined. Harvest is vinified separately and is subject to a special breeding. These wines regularly receive numerous awards. A loyal customer base is rapidly around these bottles were given a dressing and a special bottle to better identify them.

You said “essential”: Four wines are declined in the range of Essential Mancey, true quality challenge for the future, where wineries and technicians have joined in an unprecedented quality contract.

The Crémants:

Vignerons de Mancey vinify 6 including two sparkling rosé wine and two wine dosed (half-dry). Three points explain the quality of our sparkling wines, their finesse and the presence of intense bubbles:

• Monthly disgorging to preserve maximum freshness
• A rest in our cellars, after fermentation, extremely long, up to 24 months
• And of course the initial quality of grapes.

The Spirit of Earth sparkles with thousands of tiny bubbles in the range of Crémant de Bourgogne, for the party and good times.

The three generation Touzot family Domaine is located in the northernmost part of the Macon region, just south of the Cotes Chalonnaise. Their 12 hectares of vineyards, in the commune of Martaily les Brancion, near Tournus, are planted half with Pinot Noir (for Bourgogne Rouge) and Gamay (for Macon Rouge) and half with Chardonnay. The Chardonnay is planted on several perfectly exposed slopes at an average altitude of 200 meters with ideal clay-limestone soils. Recently the Touzots have added the 3 hectare Les Parettes vineyard, which has an ideal, due- south exposure and a thin layer of stony, heat-retaining soil over a bed of limestone. The vines average 30 years of age, making for a more concentrated and complex wine. The grapes are 100% hand-harvested and quickly pressed in a state-of-the-art bladder press, in order to extract all the fruit and aromas while avoiding any bitterness. Touzot ferments the juice in temperature-controlled, stainless-steel cuvees. The wine is bottled in April.

Jean’s son Frederic took over management of the family Domaine in 2002, after graduating from the Lycee Viticole in Macon and completing a stage in South Africa. He dedicated himself to moving the Domaine’s viticultural practice to sustainability. He ended systematic vineyard treatments, and now only carries out treatments when absolutely necessary. He discontinued the use of herbicides and now regularly plows the soil to ensure its healthy state and encourage the vines’ roots to go deep into the limestone subsoil. Frederic Touzot believes careful pruning in the winter, leaf stripping, and bunch thinning in abundant years makes for a naturally healthy ambiance and enhances the quality of his wine. He uses organic fertilizers only when deemed necessary by tests of the soils. Touzot observes that his grapes are now both healthier and riper at harvest time. Environmentally friendly practices are also used inside the winery, such as the recycling and later purification of rinse water before it is drained away. “I try to be more observant and attentive to the needs of vineyard,” explains Frederic, “rather than habitually using the same practices every year. By respecting nature, I better understand my profession.”

Jean Touzot’s Macon Villages is a text book example: a lively bouquet of green apples and flowers (acacia is notable) and good, crisp, persistent, juicy green apple and melon Chardonnay fruit. It is the perfect all-purpose white wine, served chilled but not ice-cold. This wine goes particularly well with lighter fish and fowl dishes, shrimp and crab, cold meats, and is also a perfect aperitif. The Touzot Macon Villages represents outstanding value in Chardonnay.

One of the finest estates in St-Veran today is Domaine Thomas, which was created in 1934 and now extends over 12 hectares on southwest-facing slopes. The Thomas family has been estate-bottling the majority of their production since 1987, specializing in St-Veran.

Lucien Thomas, owner and winemaker, produces his St-Veran from old-vines planted around a remarkable, single-block, south south-west facing amphitheater vineyard. This privileged, very sunny location allows his grapes to attain excellent ripeness and concentrated flavors. The vineyards are ploughed, the vines severely pruned, and yields carefully monitored by cluster-thinning. Thomas seeks the fullest expression of fruit and terroir, and uses mostly stainless steel cuves in his winery. His wines have been regularly acclaimed by the critics for their focus, purity and intensity. As early as 2004, The Wine Spectator did a full page feature profile on Lucien Thomas, applauding his exceptional technique and the richness and purity of his wines.

The St-Veran, made from 40-50 year old vines, bursts with ripe pear and citrus flavors and a long, minerally finish. Focus, clarity and intensity of fruit are the hallmark of Thomas’ wines. This exciting St-Veran is a great match for lobster and scallops, Thai dishes, sushi and grilled chicken.

Thomas’ St-Veran Vieilles Vignes is made from a block of vines that are 70 years old, situated in a superbly located, southwest facing amphitheater-contoured vineyard. Thomas vinfies these grapes separately because they are always riper and more concentrated. If St-Veran had a Premier Cru designation, this wine would surely have it. It is bursting with lush, ripe pear, citrus flavors and a long, minerally finish.

Beginning with the 2001 vintage, Lucien Thomas has created the Cuvee Prestige Futs de Chene. It is a blend of fruit from the Vielles Vignes Cuveethat is fermented and aged in oak casks with regular battonage (stirring of the lees). This lot is assembled after 11 months, with tank-vinifed wine and extended lees aging. The proportion is one-third barrel-aged, two-thirds tank-aged. Thomas’ goal is to produce a wine that is at once lusciously rich and vibrantly fresh and fruity.

Gilles and Joelle Morat founded Domaine Gilles Morat in Vergisson in 1997. Gilles’ father and grandfather owned vines in Vergisson but had always sold their grapes to negociants. After 15 years in the electronics industry, Gilles decided it was time to move back to his home town so that his children would be able to enjoy the same life that he had while growing up. After spending one year in wine school in Davaye, Gilles combined his father’s vines with additional parcels and began his new Domaine. The winery is located high in village of Vergisson on a site known as “Chataigneraie-Laborier” which denotes a 19th century plantation of chestnut trees (chataignes) by a certain Monsieur Laborier. Morat chooses to keep the size of his Domaine small so as to maintain an artisanal dedication to his vineyards and winemaking, while allowing the soil and natural ambiance of Vergisson to find full expression in his Pouilly Fuisse cuvees.

From the outset, Gilles’ vision was to bottle the majority of his production and make wine in the elegant and pure style which has become his hallmark. After some experimentation, Gilles found two local barrel makers who could provide him with the type of French oak barrels from the Allier and Cher forests that would enhance the style of wine he sought. The soil and site specific cuvees of Belemnites and La Roche were launched in 2001.

The Morat’s vineyards are all on the steep, east-facing amphitheater slopes of the commune of Vergisson, which is the very heart of the Pouilly Fuisse appellation. The famed Roche de Vergisson is the defining landmark of this region, with the Rock of Solutre forming the southern limit of the cirque or amphitheatre. The altitude of the vineyards is a very high 300 to 450 (for the La Roche cuvee) meters. The soils are a mixture of clay and limestone, and vary in exact composition from parcel to parcel, a factor that adds complexity to the wines.
Gilles Morat works his vineyards naturally. Only when needed, he applies minimal applications of organic fertilizer. Morat hand-plows the rows regularly, with different tools according to the season, and manually removes the grass directly under the vines. No pesticides, herbicides or anti-rot fungicides are used. Morat avoids problems on the vine by pruning strictly to keep yields low, constantly checking his vines during the growing season and using minimal copper-sulfite treatments only when needed. In early 2013, the Morat’s decided to apply for an official certification of their longstanding fully organic practices. It is expected in 2016.

Harvesting is all done by hand at optimal maturity, with careful selection in the vineyard. The wines are raised entirely on their lees in barrels for 10 to 12 months. Alcoholic fermentation takes place in the barrels, and the wine is kept on its lees, which are periodically stirred to enhance flavor and nuance, throughout the elévage. Gilles Morat prefers Allier and Cher oak from the center of France for its fine texture. Bottling usually takes place just before the new harvest.

The perfect introduction to Gilles Morat’s precision-winemaking is his basic Pouilly Fuissé AOC “Terroirs de Vergisson.” Vergisson’s vineyards are located on steep, amphitheater slopes between the famed rocks of Vergisson and Solutré, and are recognized as the appellations finest. Morat selects 100% Chardonnay grapes from several of his hillside Vergisson sites at 300-350 meters of altitude, each with different soils, for his first-level Pouilly Fuissé. For this cuvee, Morat ferments and ages the wine in 60% stainless steel tanks and 40% barrels, which are between 4 and 8 years old and hence, do not impart oaky flavors. Morat’s goal is to produce a wine that shows the intensity and purity characteristic of outstanding vineyards and winemaking, but which is also very accessible upon release for its expressive and vivid fruit. The wine captures the unique character of its Vergisson Terroir: pure and fresh, green apple, citrus and peach flavors with a soft minerality, imparting finesse and length.

The Pouilly Fuissé Bélemnites comes from various hillside parcels in Vergisson possessing a similar geologic characteristic: a high level of clay mixed with limestone and a large presence of fossils. The term “Bélemnites” refers to the principal type of these fossils. (A Belemnoid is an extinct squid ancestor common in ancient sea-beds from the Jurassic period. It is the hard part of their shells, called a “guard,” which forms the fossils.) Morat selects vineyard parcels with low-yielding 35-45 year old vines with this unique soil type. The Bélemnites cuvée is fermented and aged 100% in oak casks, of which 12% are new and the balance equally divided between 1-7 years of age, for 12 months. Morat stirs the lees once every two weeks and regularly tops-up the barrels to ensure freshness. Malolactic fermentation takes place spontaneously in barrels, usually beginning in the spring. The Pouilly Fuissé Bélemnites offers generous aromas and flavors of citrus, citrus zest and apricot with purity, concentration and elegance.

The Pouilly Fuissé La Roche comes from a one-half hectare parcel of vines averaging 40 years of age situated on stony, limestone soil under the rock outcropping of Vergisson. The protected location, exposed to the South-East, allows for remarkable ripening; indeed, plant species are found here that are otherwise only in southern France. At an altitude of about 400 meters, the highest in the village, the vines are not affected by morning fog; rather they absorb all the heat of the day, which is relieved by cool nights. The high altitude helps preserve the wines acidity and freshness. The La Roche cuvée is fermented and aged 100% in oak casks, of which 12% are new and the balance equally divided between 1-7 years of age, for 12 months. Morat stirs the lees once every two weeks and regularly tops-up the barrels to ensure freshness. Malolactic fermentation takes place spontaneously in barrels, usually beginning in the spring. The Morat Pouilly Fuissé La Roche has an exceptional texture: intense, taut, rich and long with notes of smoke, green apple, citrus and minerals, while positively in the house style of purity and finesse.

Domaine des Vercheres is a family Domaine located in the northernmost part of the Macon region, just south of the Cotes Chalonaise. Owner Andre Dupuis is now succeeded by his two sons, Remi and Jean-Christophe. The 10-hectare Macon Villages vineyard, in the communes of Mancey and Royer, is planted entirely with Chardonnay on south-east facing slopes at an average altitude of 250 meters. The vines average 30 years of age.

The soils in the two largest parcels are a mix of clay and limestone, covered with small white pebbles. In one parcel, the subsoil is deep and cool clay, which makes for a slow ripening process and the development of complex pit-fruit and citrus flavors. The other parcel has an almost pure rock soil where the vines’ roots go deep into the limestone. This parcel warms up early and provides ripe, generous Chardonnay fruit with a distinct minerality. The exceptional quality of the Domaine des Vercheres Macon Villages is the result of the blending of the fruit from these two vineyard sites.

Dupuis pere pioneered the use of the “Guyot simple” pruning method, then more common in the Cote d’Or, but not in the Macon region. By using this method, which leaves one fruit-bearing branch (cane) on the vine, the viticulter is able to reduce yields and obtain more concentrated fruit. More recently, the Dupuis sons have planted grass in every second row and placed straw in the others in order to control erosion on the steep slopes and preserve the health of the soil.

The Chardonnay grapes are quickly pressed in a state-of-the-art pneumatic press, in order to extract all the fruit and aromas while avoiding any bitterness. The juice ferments (using only native yeasts) and is aged entirely in temperature-controlled, stainless-steel tanks. The wine is assembled and bottled after the malolactic fermentation completes in the spring. It is the perfect all-purpose white wine, served chilled but not ice-cold. The Domaine des Vercheres Macon Villages represents outstanding value in Burgundian Chardonnay.