Domaine Macle Côtes-du-Jura "Chardonnay sous voile" dry white 2018

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Domaine Macle Côtes-du-Jura "Chardonnay sous voile" dry white 2018

RVF Guide to the Best Wines of France 2026 (Sept 2025): 93/100. Aged under veil for 3 years, the 2018 Chardonnay shows remarkable tension despite the richness, sometimes opulent, of the vintage. Very full, generous, and even more flavorful, it has evolved little since bottling, highlighting the consistency and serenity of a wine that stands the test of time, much like the other cuvées from the domaine.

Robert Parker's Wine Advocate (Luis Gutierrez, July 2023), 93/100. The 2018 Côtes du Jura Chardonnay Sous Voile has a slightly gray color and a nutty nose after spending two to three years in barrels that were never topped up and developed the famous veil of flor yeasts, like a Vin Jaune. With time in the glass, it develops notes of grilled almonds and spices, hints of peat and iodine. The palate is balanced and dry, with a chalky texture and long-lasting flavors. 6,000 bottles produced. Drink date : 2023-2032.

ATTENTION :
This Côtes du Jura 2018 should be considered a "small Vin Jaune." Indeed, at Macle, the Chardonnay is (and this is not the case everywhere) aged under veil and in barrels, like its elder yellow counterpart. It spends "only" 3 years instead of the 6 years and 3 months required for Vin Jaune, but the texture and aromas are very similar to Vin Jaune (nuts, etc.), perhaps with a bit more lightness and of course less concentration.

Enjoy it between 12 and 16°C, after opening it a few hours beforehand. It pairs well with all cheese-based dishes (fondue, raclette, tartiflette, etc.) or simply accompanies Comté and all sauced fish, not to mention the famous Bresse chicken with Vin Jaune!

Technical sheet

Grape variety: Chardonnay

Aging: Under veil for 3 months

Creation of the veil through natural yeasts, no topping up.

Advice from Laurent Macle:

The chicken with Vin Jaune is certainly the most common recipe, but this great wine easily pairs with foie gras, lobster à l'américaine, Comté... or all kinds of sauced fish!

Food and wine pairing suggestion: Classic pairings with aged Comté or a Bresse chicken with morels in cream and Vin Jaune (added at the last minute, a trick from my mother Eliane) remain very successful combinations. But dare to explore! A Thai soup with coconut milk and spices or a salmon koulibiac highlight a young Château-Chalon with good acidity. Pairing with foie gras offers a delicious persistence on the palate. Even bolder: oysters with a nutty flavor pair perfectly with it. Intense moments await.