Domaine Sophie Cinier is small, just 2.33 hectares. All vineyards are around Fuissé, which is a 15-minute drive from Mâcon.
Sophie’s family estate produced its first wines in 2000, but her family on her mother’s side of the family has lived in Fuissé and been involved in wine production since at least the time of her grandfather. The vines were planted in 1941 and came under Sophie’s control in 1998.
There is a lovely range of different styles from this family estate. The vineyard area has recently expanded to a new vineyard of 1.2 hectares in Igé, 10 miles north of her home in Fuissé. It’s planted with a hectare of Chardonnay for two new wines, a Bourgogne Blanc and a Mâcon Villages Le Clos, and 0.2 ha is planted with Pinot Noir. Unlike the large parts of the Mâconnais where machine harvesting is the norm, Sophie’s vineyard work is entirely manual.
In the Mâconnais four of the five village appellations are located around Mâcon.
The fifth, Viré-Clessé, is half an hour's drive further to the north. The grapes comes from a parcel of winery just north of Clessé. It’s the same kind of soil as in Vers Crâs. White, very stony soil. The vines are 30 years old and almost all of the Viré-Clessé appellation are facing out towards the plains. The altitude in Viré-Clessé is between 200 and 300 metres but here for the winery it is around 400 metres and Viré-Clessé is close to the Saône, which means they have fog in the morning and then sun during the day. The soil is only slightly different. The limestone is younger.
Full, dry white wine from a tiny domain in the south of Burgundy. The 3.5 hectares of vineyards are located in and around the municipality of Fuisse. The passionate winemaker / oenologist Sophie Cinier makes beautiful wines
The nose is fresh with notes of citrus fruits and white flowers. The taste is fresh, with aromas of grapefruit, lemon, fennel. Nice length and good grip.
Delicious with fish gratin, au gratin oysters/mussels, scallops (au gratin in the shell or grilled), lobster, fish dishes with cream sauce (red gurnard, sea bass, salmon, turbot), poultry preparations with cream sauce.
