Les Vignes du Mayne can trace their history back to the 10th century when the vines were tended by the monks of Cluny Abbey and subsequently became the poperty of the powerful Comtes de Montrevel in 1557. Today the estate is run biodynamically by Alain Guillot and there are 6.5 hectares of east-facing vines which benefit from the warm morning sun. They grow on a terroir of clay and limestone and the absence of chemicals and low yields characterize these authentic wines produced from Pinot Noir, Gamay and Chardonnay. From the time the grapes are hand-picked to bottling neither additives nor sulphur are used. pressing is carried out on wooden wine presses dating from 1895 and fermentation takes the form of carbonic maceration over a period of ten days. 'Aragonite' (a type of calcium carbonite) is fermented in barrels with wild yeast. The wine is left on the lees for eleven months, without chapitalization or the addition of artificial yeast.
A delightful pale golden in colour. Notes of exotic fruits and white flowers on the nose. On the palate, medium-bodied and spicy with further tropical fruit and citrus flavours. Look also for hints of almonds. The finish is lengthy with balanced acidity. A very harmonious wine. Drink with smoked haddock soup with lentils, fricasee of chicken with white wine and morels or ballotine of salmon (boned, rolled and stuffed with salmon mousse) wrapped in Savoy cabbage leaves.