About
Domaine Jean-Marie Chaland
Domaine Jean-Marie Chaland is located in Viré in the Mâconnais region of Burgundy. The estate holds 9.5 hectares of vines divided into 23 plots within the municipalities of Viré, Montbellet and Burgy. The viticulture is organic, certified in 2003 by Organic Agriculture.
The winemaker in charge is Jean-Marie Chaland. His wines are medium to full-bodied, satiny and muscular, with a good underlying structure.
The top wines of the domaine are Viré-Clessé Thurissey, Viré-Clessé La Perrière, and Viré-Clessé Cuvée Vieilles Vignes. The Viré-Clessé Thurissey 2017 scored 92+, Viré-Clessé La Perrière 2019 scored 92, and the Viré-Clessé Cuvée Vieilles Vignes 2017 scored 91+ by the Wine Advocate.
Robert Parker’s tasting notes on the: “Taut, structured and powerful, the 2017 Viré-Clessé Thurissey is produced from a cool, windy parcel of vines in the north of the appellation that was planted some hundred years ago. Offering up aromas of white peaches, clear honey, pear, beeswax and spices, it's medium to full-bodied, satiny and concentrated, with lovely tension at the core and plenty of structuring extract.”
History
Domaine Jean-Marie Chaland is managed by Jean-Marie Chaland, assisted by his wife, Ewelina Chaland.
The roots of the domaine go back to the 1930s when Jean-Marie Chaland's grandfather Victor Chaland started working with vines. In 1967 he was succeeded by his son - Jean-Noël Chaland, who founded Domaine des Chazelles.
After finishing the general baccalaureate and obtaining a viticulture-oenology BTS, Jean-Marie Chaland devoted himself to discovering winemaking in other regions and countries. Nevertheless, in 2000, the young vigneron founded his own domaine - Domaine Sainte Barbe.
In 2010, Jean-Marie Chaland took over the father's Domaine des Chazelles and merged it with Domaine Sainte Barbe. Subsequently, Domaine Jean-Marie Chaland was founded.
Approach
Certified organic by Organic Agriculture since 2003
The viticulture of Domaine Jean-Marie Chaland is organic, certified in 2003 by Organic Agriculture.
Fermentation is carried out on indigenous yeasts only. Maturation takes place in vats or oak barrels and lasts from 10 to 24 months.