Bottler: Bret Brothers/La Soufrandière, 125 rue Aux Bourgeois, 71680 Vinzelles / France
In the glass
Colour
Bright golden yellow.
Nose
Ripe citrus fruits, green pineapple, star fruit and greengage, underscored by subtle smoke, cool stone and a delicate nutty note.
Palate
Powerful and dense on the palate, supported by a gripping acidity, salty minerality and lively notes of yellow stone fruit and lemon zest.
Character
Vital, full of tension and balanced between southern ripeness and cool freshness.
Pairing
Smoked haddock brandade with lemon yoghurt, butternut squash tartlets or a vegetable and mushroom gratin with seafood.
Notes
A Demeter-certified Chardonnay from an east-facing vineyard site at 250 metres altitude, at the foot of the Roche de Vergisson, spontaneously fermented and aged for 17 months in wood.
Tasting note
Colour & appearance
A radiant, pale golden yellow in the glass.
Nose
A fascinating interplay between cool and masterfully ripe notes. On the opening, juicy lemon, pips and citrus zest emerge, underpinned by green pineapple, star fruit and ripe greengage. A subtle minerality of smoke, wet stones and rich nut lends an elegant complexity to the aromatic profile.
Palate
On the palate, this Chardonnay surprises with remarkable vitality and masterful balance. Despite the warmth of the 2022 vintage, the wine convinces with gripping tension, a dense body and a refreshing streak. Mediterranean-influenced citrus fruit meets juicy yellow stone fruit, carried by a fine saltiness and a creamy texture.
Terroir & origin
The two-hectare vineyard La Bonnode lies at an altitude of 250 metres at the foot of the Roche de Vergisson in the southern Mâconnais. The roughly 35-year-old vines are rooted in mineral-rich calcareous marl and light clay. Since 2006, the estate of brothers Jean-Philippe, Jean-Guillaume and Marc-Antoine Bret has worked strictly according to Demeter-certified biodynamic principles.
Grape variety & vinification
A single-vineyard Chardonnay, harvested by hand between late August and early September. The whole bunches were gently pressed and fermented with minimal intervention via wild fermentation. Maturation lasted 17 months in foudres as well as 228-litre oak barrels, completed by malolactic fermentation. Bottling took place unfiltered with minimal sulphur addition.
Food recommendations
Excellent with smoked haddock brandade with lemon yoghurt, spiced butternut squash tartlets with fresh goat’s cheese or a rich vegetable and mushroom gratin with seafood.
Special features
A masterpiece of biodynamic viticulture, demonstrating how much freshness and race can be drawn from the terroir even in warm years in the south of Burgundy.
EN 
DE 
FR 
IT 
