Domaine Cordier Père et Fils : Mâcon-Fuissé 2024

Characteristics and Tasting Notes for the Mâcon-Fuissé 2024 from Domaine Cordier Père et Fils

Tasting Notes

Appearance
The colour reveals a pale yellow hue, highlighted by a thick and bright disc.

Nose
The aromatic bouquet opens with notes of white fruits and white flowers, subtly complemented by hints of dried fruits reminiscent of almond and hazelnut.

Palate
Dense and generous, the palate offers a smooth and velvety texture. The whole is perfectly balanced by a fine acidity and a refreshing mineral backbone.

Food and Wine Pairing

This gastronomic wine pairs beautifully with white-fleshed fish, shellfish or lightly briny seafood. It also goes wonderfully well with poultry in a creamy mushroom sauce, as well as seasonal vegetables prepared with butter or olive oil.

Serving and Ageing

To fully appreciate this 2024 vintage, it is recommended to serve it at a temperature of around 12°C. With its fine structure, this wine has the substance needed to develop positively in the bottle over the coming years.

Other Characteristics

From this vintage onward, this wine has been awarded organic and biodynamic certification, crowning a long conversion process carried out with great respect for living organisms.

The Authentic Expression of a White Wine from the Mâconnais

The Estate

Founded in 1945 in the village of Fuissé, Domaine Cordier Père et Fils is a key reference in Burgundy. Following a period of development initiated by Roger Cordier in 1971, the family estate is now run by Christophe Cordier. The domaine stands out for its fragmented vineyard of 31.5 hectares spread across more than 120 plots. Driven by a constant pursuit of excellence and deep respect for the raw material, the producer crafts terroir-driven wines of remarkable precision, recognised for rivalling the finest crus of the region.

The Vineyard

The Mâcon-Fuissé cuvée comes from a 1.55-hectare plot located in the commune of Fuissé. East-facing, the thirty-year-old vines thrive on clay soil enriched with loess. Vine management is highly demanding, involving short Guyot pruning, the Mâconnais arching technique (arcure mâconnaise) and severe bud thinning to keep yields moderate.

Winemaking and Ageing

The grapes are hand-harvested at full ripeness. In the cellar, the work takes place in temperature-controlled gravity-flow facilities. After gentle pressing of the whole clusters, the juice is transferred by gravity to avoid any harsh pumping. Ageing takes place on the original lees, first in 350-litre barrels, then in foudres for six months. Bottling is carried out by gravity, without fining and with only very light filtration.

Grape Variety

Chardonnay (100%).