Frantz Chagnoleau 2024 Macon Villages, Clos St Pancras January After the starch has been

After the starch has been converted to sugar by the Koji and the yeast has eaten all the sugars

Dare I say this wine has some parallels to old school Chablis with similar weight and minerality

it opens with cassis

This is not one of those gussied up

Frantz Chagnoleau 2024 Macon Villages, Clos St Pancras January After the starch has beenFrom a single site on the Montagne de Cless near Vir at 720 feet altitude. Eastern exposure that receives very frequent North winds. Fermented and aged in old foudre this wine is very transparant and focused with stone, green apple, and mineral tension. Charming and pure with great movement on the palate.