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Fill out your info and we will notify you when the 2018 Mâcon-Burgy Rouge Domaine Robert-Denogent is back in stock or when a new vintage becomes available.


2018 Mâcon-Burgy Rouge

Domaine Robert-Denogent

When brothers Nico and Antoine Robert learned of a parcel of century-old vines—Gamay with a smattering of Pinot Noir—available for rent in the northern Mâconnais, they could not resist. This ancient parcel had always been farmed organically, a tradition continued under their care for just two years until they gave up the vineyard, deeming it too distant from their cellar in Fuissé.
     The Roberts employed 100% whole-cluster fermentation for their first ever Mâcon rouge, aging the wine in neutral barrels and bottling it unfiltered with very little sulfur. This rare treat presents bright, juicy red fruit seasoned with just the right amount of earthy funk, resulting in a mouth-watering delight to drink chilled over the next five years with charcuterie, cheeses, and a rowdy group of friends.

Anthony Lynch

$36.00
Wine Type: red
Vintage: 2018
Bottle Size: 750mL
Blend: 90% Gamay, 10% Pinot Noir
Appellation: Mâcon-Burgy
Country: France
Region: Beaujolais
Producer: Domaine Robert-Denogent
Winemaker: Antoine & Nicolas Robert
Vineyard: 100 year-old vines
Soil: Clay, limestone
Farming: Lutte Raisonnée
Alcohol: 13%

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About Burgundy

map of Burgundy

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa