Presentation
Former winemaker of the Verget house, Jean Rijckaert founded his own estate in 1998, in Leynes, south of the Mâconnais. The vineyard extends over 9.5 hectares, spread between Viré-Clessé, Mâcon-Lugny, and Saint-Véran in Burgundy, and Côtes du Jura and Arbois in Jura. The estate favors sustainable agriculture, respecting the authenticity of the terroirs. The whites of the Mâconnais are mineral and of great purity, while those of Jura, aged in barrels, offer beautiful aromatic complexity and remarkable typicity. What distinguishes us: mastery of Chardonnay in two different regions, offering a varied aromatic palette and a unique style.
Location
Blend of high-altitude plots with northeast exposure, on cool, gently sloping terroirs.
Terroir
Shallow clay-limestone soils, combining pebbles and silt, encouraging both freshness and mineral expression.
In the vineyard
Soils are carefully managed through light ploughing and natural grass cover. Sustainable, plot-by-plot treatments preserve vine balance. Yields are controlled (often below 50 hl/ha) to ensure concentration and typicity.
Harvest
Manual harvest with rigorous selection of fully ripe grapes from each parcel.
Winemaking
Gentle pneumatic pressing. Fermentation in French oak barrels (500 L), using indigenous yeasts. Approximately 20% new oak is used to enhance structure.
Ageing
12 months on fine lees in oak barrels with regular bâtonnage to build volume, followed by 3 additional months in stainless steel tanks to refine freshness and aromatic balance.
Varietal
Chardonnay : 100%
Serving
Serving temperature: 11–13°C
Ageing potential
3 to 5 years
Tasting
Pale gold with silvery highlights. The nose offers a mineral-floral bouquet of white flowers, white-fleshed fruits (peach, pear), citrus zest, and flinty nuances. The palate opens with crisp energy, structured by saline tension and a harmonious flow. It evolves with elegance, showing roundness and a long, spicy-mineral finish.
Visual appearance
Pale gold, bright reflections.
At nose
White flowers, peach, pear, citrus zest, flint.
On the palate
Fresh and harmonious with minerality, roundness, and lingering spice.
Food pairings
As an aperitif: Herbed fresh cheese bites
Starters: Sea bream ceviche, sea bass tartare
Main dishes: Free-range chicken with mushrooms, asparagus risotto, noble fish with light sauces (turbot, John Dory)
Cheeses: Young Comté, Crottin de Chavignol, aged Brie