Mâcon-Lugny Les CraysAppellation Régionale
Grape Variety :
Site: the Mâcon-Lugny appellation area is located in the south of Burgundy. The vineyard "Les Crays" lies in Saint-Gengoux-de-Scissé, 30 km north of Pouilly-Fuissé and 15 km east of Cluny at an altitude of 300m Its western exposure enables to keep some freshness in this warmest part of Burgundy.
History and Tradition : the oldest signs of vines for the Mâcon-Lugny appellation date from the early part of the tenth century. In 916 some records mention the donation, by the CLUNY abbey, of an estate located in Saint-Gengoux-de-Scissé. The origin of the word "Crays" comes from the celtic term "cracos" meaning "stony hill". This medieval term in Burgundy is associated to stony screes and alluvial cones forming a very good substratum for the vine. It mainly reveals "premiers crus" wines, thus among the best terroirs: Les Crais and Les Cras in Marsannay, Les Crâs in Vougeot, Les Crays in Monthelie, Les Criots in Meursault, Les Cras in Beaune, Criots-Bâtard-Montrachet in Chassagne-Montrachet, etc.
The soil: clay and chalk dating from the Jurassic era are very favorable to the cultivation of the Chardonnay grape.
Plantation density: 7,000 vine stocks/hectare.
Yield: purposely low in order to extract all possible nuances from the terroir.
Supply: grapes and must purchased from regular suppliers (long term contracts).
Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained.
In stainless steel vats during 6 to 8 months.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"The wine reveals an appealing freshness. It combines the maturity of the fruit and freshness over an almost salty structure. It shows a shining colour, a nose reminiscent of flower and peach, and a full mouth with a mineral finish.
It can be served with summer salads, raw or grilled fish, tempura, roast chicken, vegetable and prawn wok, goat cheese".
The early season was precocious. The yields have been impacted by some frost and hail. The growth of the vegetation was quick, the summer was hot and dry. Some welcome rainfall at the end of August favoured the maturity. At harvesting time the sanitary state was excellent and the juice well-balanced.
Temperature: 12/13°C (53-54°F).
Cellaring: 1 to 3 years.