- Grape varietyChardonnay
- Average vine age 30 years
- SoilClay and limestone
- Average yield50 hl/ha
- Cellaring Potential2-3 years
- Serving temperature 10-12°
- The village of Lugny is located high up in the South of the Mâcon region. It has a great reputation for its white wines which has made Mâcon famous. It is well known that the village of Lugny, with its limestone soils and warm climate, produces the most coveted white wines of the region.
Vinification & Ageing
- FermentationTraditional in stainless steel vats, temperature controlled with complete malolactic fermentation
- Ageing8 to 10 months ageing in stainless steel vats
- Tasting NoteThis wine has a flowery bouquet of fruit and nuances of lemon and apples. It is fresh and lively on the palate.
- Food PairingShellfish - grilled fish - charcuterie
- Mâcon-Lugny 2011 - Sunday Mirror - December 2012 - 9/10Majestic "Loads of layers of flavour. There's something special about white Burgundy and this wine shows what that is.” By Ewan Lacey (UK).
- Mâcon-Lugny 2010 - Western Morning Mail - March 2012 - "A cracking drop of Chardonnay"This is a cracking drop of chardonnay from the south of Burgundy and carries the bouquet of the brightest of white fruits, touches of crisp apples, with a buttery edge. Get involved and the fruit deepens to an almost tropical note, not overblown and forced but eased across the palate with the rich peachy notes showing through the mid-palate. The finish has a citrus lemon note to it which gives energy and punch to the lovely full conclusion. (UK)
- Mâcon-Lugny 2009 - Living South - Helen Lederer - UK - July 1st 2010:Let's turn our attention to a classy chilled white, Louis Latour Macon-Lugny, a right-posh Burgundy (chardonnay grape) from the best village in the Macon region. Honey, apricot, fresh - really sophisticated with a good length.
- Mâcon-Lugny 2009 - Blackpool Gazette - Jacqueline Morley - UK - July 10th 2010:The village of Lugny produces some of the most affordable - and excellent - white Burgundy around, so indulge in Louis Latour Macon Lugny, Unoaked (whoopee) Chardonnay, great with chicken but perfection with fish. Prawns, crayfish, just make sure you keep it chilled, chilled chilled man. The Macon-Lugny is a sizzling citrusy and peachy little white for the seaside.
- Mâcon-Lugny 2009 - Sunday Sun - Moke Kelly - UK - July 11th 2010:This is an Unoaked Chardonnay, quite buttery tasting with lots of citrus and apple flavours too. More subtle than New World Chardonnays.
- Mâcon-Lugny 2009 - The Daily Telegraph - Susy Atkins - UK - September 5th 2010:Youthful and vivacious, bright for Macon, with lemon-marmalade depths, a hint of butter and dry but lingering finish. Would enhance many fine white fishes.
- Mâcon-Lugny 2008 - The Guernsey Press and Star - December 2009 - "Exceptional Value"This is one of the most popular dry white wines in the island and is an ideal choice to go with the Christmas Day Turkey. It has a lemony, buttery flavour with good, balanced acidity and a long, dry finish. Exceptional value.
- Mâcon-Lugny 2008 - Edinburg Evening News - October 2009 - "Sophisticated and well defined"A sophisticated well-defined wine with buttery, lemon aromas and flavours, with a crisp apple backbone and some zesty acidity. Lovely with shellfish.
- Mâcon-Lugny 2007 - Fingal Independent - August 2009 - "Wine of the Week"
Wine of the Week
Unoaked chardonnay from the AC Mâcon-Lugny in Southern Burgundy. Citrus fruit with mineral over-tomes onthe nose making way for green fruit flavours with lively acidity and some length in the finish.
- Mâcon-Lugny 2007 - FreeTimes Columbia - August 26th 2009We uncorked another winner from the Latour stables in this Chardonnay from the village of Lugny in the Macon region of Burgundy, France. Latour is known for his whites, but this time he had a little help from the weather, with perfect ripening in the summer of 2007. This is a clean Chardonnay with no discernable oak — and a terrific value in this down market. Burgundy, and the Maconais in particular, is a treasure trove of everyday Chardonnay, and the smart money is on the appealing — and affordable —whites from the Macon. Bright acidity is what jumps out at you when you take a sip, and it makes this wine work so well with food.
We served this with hummus and crudités, but it would be nice with cheese (Stilton or Camembert) too. Just keep a few bottles on hand for unexpected dropins. Serve chilled (45-50 F)
Appearance: Light golden.
Nose: Gala apple, kiwi and a teasing minerality.
Taste: Follows nose with interesting complexity. By Richard Fafeley.