VIRÉ-CLESSÉ > Antonin RODET

VIRÉ-CLESSÉ 2021

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2021 2022 2023

Grape variety

100% Chardonnay.

Tasting notes

Visual: clear and shiny pale gold.

Nose: very fruity, with citrus and white fleshed fruits notes. It also displays fresh aromas of mint and fern.

Palate: fresh and lively in the mouth, with a round finish. It is a sound and supple wine at the same time.

Wine and food pairing

This wine will be perfect paired up with creamy dishes, such as veal stews, or steamed fishes and even goat cheeses.

Serving temperature

Ideally serve between 11 and 13°C (52-55°F).

Ageing potential

Can be enjoyed in its youth for its fruitiness. More complex aromas and flavours such as quince jam will develop with time. It will be able to age for 5 to 8 years.

Origin

A communal appellation created in 1999, producing exclusively whites from nearly 391 hectares. Viré-Clessé is the first Village appellation to be created from outstanding terroirs within the AOC Mâcon-Villages. Viré and Clessé are two communes in southern Burgundy, located between Tournus and Mâcon.

The cru is made up of two north-south slopes, bounded by the Bourbonne and Mouge valleys. They are made up of Bajocian limestone with entrochs and Oxfordian (Jurassic) marl-limestone strata. Other land at the bottom of the slopes is made up of "chailles" clay (sandstone pebbles), facing east and well drained.

- Steep slopes,
- East, south-east exposure,
- Altitude 200 m to 400 m.

Vinification and maturing

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation. Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.

Vintage : 2021

The vintage in Burgundy was particularly difficult for winegrowers and winemakers due to the changing and unpredictable weather conditions. The high temperatures at the end of February gave the vines an early start, but the historic frost in April damaged the young shoots and considerably reduced the future harvest.

Frequent rainfall from May to mid-August required constant vigilance on the part of winegrowers to combat disease and protect the grapes. Fortunately, flowering went well and veraison benefited from the return of sunshine from mid-August. However, the vagaries of the weather led to the development of outbreaks of disease, which were contained thanks to the tireless efforts of the winegrowers.

To guarantee quality, the fruit had to be carefully sorted both in the vineyard and on arrival at the winery. This vintage demanded a great deal of technical skill and special attention during vinification, with meticulous care taken to extract colouring matter, balance structure and aromatic expression in the red wines, and freshness, acid balance and aromatic potential in the white wines.