At a glance

Producer

Domaine Thevenet

Region

Mâcon-Pierreclos, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$25-$35

Tasting profile

Crisp green apple and citrus notes with floral hints and mineral undertones.

Evolution: Develops richer stone fruit notes and a creamy texture over time with subtle honey and nutty aromas.

At peak: Balanced depth combining fresh acidity with layered complexity and a lingering mineral finish.

Structure

Acidity

High acidity typical of Mâconnais Chardonnay

Tannins

None (white wine)

Alcohol

Around 13%

Aging potential

Good; can develop complexity for 8-12 years from vintage

Drinking window

Peak drinking

2026 to 2038

Optimal window

2023 to 2041

Current status

Young and developing

Current condition

Vibrant acidity with fresh fruit character, still showing youthful tension

The 2021 vintage in Mâcon-Pierreclos was characterized by moderate yields and balanced ripening, allowing this wine’s vibrant acidity and mineral-driven profile to develop harmoniously over the next 7-10 years. The terroir expression emerges more fully after 3-4 years in bottle, with peak drinkability expected around years 5-9 from vintage.

Food pairing

Pairs excellently with seafood (grilled fish, shellfish), poultry with cream sauces, light Asian dishes, and mild soft cheeses.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Domaine Thevenet practices minimal intervention winemaking, encourages biodiversity in vineyards, uses cover crops, and limits chemical treatments. Energy usage is moderated with some solar panel integration. Packaging uses lightweight bottles to reduce carbon emissions.

While not certified organic or biodynamic, Domaine Thevenet follows sustainable viticultural methods emphasizing soil health, water conservation, and low-impact cellar management. The local sourcing and careful vineyard management contribute to a moderate sustainability rating, with room for improvement in formal certification.