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St. Véran ‘La Grande Bruyére’
Comprising several villages in the south of Macon and adjacent to Pouilly-Fuisse, St Veran was created in 1971 – one of the first appellations whose wines had to be approved by a tasting panel.
The La Grande Bruyere vineyard was planted near the village of Davayé in 1973 by Renée and Roger Luquet. At a height of 245m and with a clay and limestone soil, the Saint-Véran from this terroir is softer than others.
Vinification takes place in stainless steel vats with the aim to ensure that the individual characteristics of each of the various terroirs shine through. This wine can be enjoyed immediately after bottling, or alternatively it keeps well for up to 4 years.
Additional Information
Grape Varieties: Chardonnay
Alcohol/VOL: 13.5%
Vintage: 2017
Other: Vegetarian
Tasting Notes:
A little fuller on the palate, is made from 25-35 year-old vines. Stainless steel tanks and traditional vinification preserves the character of the very stony terroir.
The Producer
DOMAINE ROGER LUQUET
Domaine Roger Luquet is a genuine family operation dating back five generations. Its major growth occurred when Roger Luquet took over the running of the 4.7ha estate in 1966.
The original vineyards situated in the centre of the village of Fuissé were expanded and the Domaine incorporated others in St Véran in 1972 and Mâcon Blanc in 1984. A total of 30ha are planted exclusively with Chardonnay giving a production capacity of over 240,000 bottles.
Roger, the 4th generation of the Luquet family, retired in 2007 (although he continues to help out during the busy times) handing over to the 5th – son Patrick working in sales and son-in-law Thierry Mathieu responsible for developments of the vineyards. With daughter Christine working at the Domaine since 1987, Luquet is a family enterprise with a true family spirit and a shared passion.
Most of the wine is vinified in temperature-controlled stainless steel tanks. This allows the wine in each tank to be individually cooled to control alcoholic fermentation or to be heated if required during winter, and also to accelerate the process of full malolactic fermentation.