Domaine Saumaize-Michelin is one of the most highly respected boutique properties in the Mâconnais region of southern Burgundy. They are a benchmark producer, widely known for crafting intense, chiseled Chardonnays that easily rival the much more expensive bottles from the Côte d'Or further north.
The estate was founded in 1978 in the village of Vergisson by Roger Saumaize and his wife,Christine Michelin (combining their family names to form the domaine). They started with just 4 hectares of land. Over the decades, they carefully expanded the estate to around 10 hectares, focusing heavily on premium plots situated on the limestone-rich slopes around the stunning, prehistoric rock formations of Vergisson and Solutré.
Today, a new generation has stepped up: their children, Vivien and Lisa, have taken over the day-to-day operations, with Vivien managing the winemaking duties.
Sensory Features: True to its name, this brilliant pale gold Chardonnay bursts with an intense nose oflimestone minerality, wet flint, and crisp citrus zest. The palate is beautifully chiseled and tense, driving alaser-focused aciditythat balances perfectly with an undercurrent of silky fruit. It concludes with an exceptionally clean, dry, and mouth-watering finish defined by a long-lasting saline and mineral tang.
Technical Notes
Grape Variety: 100% Chardonnay
Terroir: The vineyard is planted on the steep, south-facing slopes of the iconic Roche de Vergisson monolith at an altitude ranging from 320 to 390 meters. The soil is composed of a blue marl substrate covered by limestone scree and iron oxide.This micro-terroir is farmed fully biodynamically and features old Chardonnay vines averaging 45 years of age that benefit from sun exposure paired with brisk, cooling winds.
Vinification: The grapes are harvested entirely by hand, gently crushed, and pressed using pneumatic equipment. The juice under goes a 100% natural, slow fermentation triggered exclusively by indigenous wild yeasts. It completes a full, natural malolactic fermentation inside Burgundy French oak barrels (of which 10% to 25% are new oak per vintage).
Aging: The wine is aged for approximately one year on its fine lees in the barrel cellars to build texture, richness, and depth.It is subsequently bottled according to the lunar calendar with minimal intervention and without undergoing final filtration.
Best Served: Exceptionally gastronomic, it pairs beautifully with fresh shellfish, pan-seared scallops, or grilled white fish. It is equally magnificent with roasted chicken or turkey, mild Alpine cheeses, soft goat cheeses, or rich, creamy pasta dishes.
Serving Temperature: Best enjoyed slightly chilled between 10°C and 12°C to allow its complex aromatics and mineral structure to unfurl.
