Château Marjosse : Anthologie de Marjosse Cuvée Chardonneret 2023

Characteristics and Tasting Tips for Anthologie de Marjosse "Cuvée Chardonneret" 2023

Tasting

Appearance

The wine shows a pale yellow hue, bright and limpid.

Nose

The aromatic bouquet opens with delicate notes of white-fleshed fruit and citrus, underscored by a subtle floral touch.

Palate

The attack is lively and refreshing. The palate is seductive thanks to its mineral tension, its balance and its persistent finish with fruity accents.

Innovation at the Service of a Great White Wine by Marjosse

The estate

Founded in 1782 with the construction of its chartreuse, Marjosse is a historic estate. Spanning a vineyard of around fifty hectares, the property stands out for its approach combining tradition and experimentation. Today, Pierre Lurton is at the helm of the estate, having acquired it gradually before becoming its sole owner in 2013. A true space of creative freedom for the winemaker, the estate distinguishes itself through its drive for innovation and its environmental commitment.

The vineyard

The vineyard peaks at sixty metres above sea level on sloping hillsides, between the Dordogne and the Garonne. It benefits from a microclimate that is distinctly cooler than the rest of the region. The vines thrive on a mosaic of clay-limestone soils, marked by the exceptional presence of starfish limestone (calcaire à astéries) outcropping at the surface. Breaking free from traditional rules to fully express its terroir, this wine is classified as Vin de France.

The vintage

The 2023 vintage was marked by specific weather conditions throughout the growing season, demanding great precision and sharp harvest decisions from the technical team.

Winemaking and ageing

To craft Anthologie de Marjosse "Cuvée Chardonneret" 2023, the grapes are harvested mechanically in the early morning, then sorted by hand. Gentle pneumatic pressing is carried out under the protection of dry ice in order to preserve the full aromatic richness and limit oxidation. After a cold maceration on the lees for a few days, fermentation takes place at low temperature over one to two weeks. Ageing continues on fine lees in concrete tanks for two to three months, with regular lees stirring.

Grape variety

Chardonnay (100%)