Winery Manoir du Capucin - Délice Mâcon-Solutré-Pouilly

Winery Manoir du CapucinDélice Mâcon-Solutré-Pouilly

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Délice Mâcon-Solutré-Pouilly of Winery Manoir du Capucin is a white wine from the region of Mâcon-Solutré-Pouilly of Burgundy.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, cured meat or pasta.
The Délice Mâcon-Solutré-Pouilly of the Winery Manoir du Capucin is in the top 30 of wines of Mâcon-Solutré-Pouilly.

Taste structure of the Délice Mâcon-Solutré-Pouilly from the Winery Manoir du Capucin

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Délice Mâcon-Solutré-Pouilly of Winery Manoir du Capucin in the region of Burgundy is a .

Wine flavors and olphactive analysis

On the nose the Délice Mâcon-Solutré-Pouilly of Winery Manoir du Capucin in the region of Burgundy often reveals types of flavors of oaky, apples or peach and sometimes also flavors of butter, minerality or pear.

Details and technical informations about Winery Manoir du Capucin's Délice Mâcon-Solutré-Pouilly.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Last vintages of this wine

Délice Mâcon-Solutré-Pouilly - 2020
In the top 30 of of Mâcon-Solutré-Pouilly wines
Average rating: 4.111110
Délice Mâcon-Solutré-Pouilly - 2018
In the top 30 of of Mâcon-Solutré-Pouilly wines
Average rating: 4.211110
Délice Mâcon-Solutré-Pouilly - 2017
In the top 30 of of Mâcon-Solutré-Pouilly wines
Average rating: 3.81110.50
Délice Mâcon-Solutré-Pouilly - 2015
In the top 30 of of Mâcon-Solutré-Pouilly wines
Average rating: 3.81110.50
Délice Mâcon-Solutré-Pouilly - 0
In the top 30 of of Mâcon-Solutré-Pouilly wines
Average rating: 411110

The best vintages of Délice Mâcon-Solutré-Pouilly from Winery Manoir du Capucin are 2018, 2020, 0, 2017 and 2015.

Informations about the Winery Manoir du Capucin

The winery offers 14 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Mâcon-Solutré-Pouilly in the region of Burgundy
Find the Winery Manoir du Capucin on Facebook

The Winery Manoir du Capucin is one of of the world's greatest estates. It offers 13 wines for sale in the of Mâcon-Solutré-Pouilly to come and discover on site or to buy online.

Top wine Burgundy
In the top 15000 of of France wines
In the top 35 of of Mâcon-Solutré-Pouilly wines
In the top 15000 of white wines
In the top 50000 wines of the world

The wine region of Mâcon-Solutré-Pouilly

Mâcon geographic appellation at the foot of the Roche de Solutré limestone escarpment, in the heart of southern Mâconnais: 100% Chardonnay within the Pouilly-Fuissé area. Pale gold colour, clean citrus, white flower and chalky mineral aromas, fresh and precise palate reflecting the calcareous richness of southern Burgundy. Well-drained clay-limestone and white clay soils; taut and accessible profile, more affordable than Pouilly-Fuissé.


The wine region of Burgundy

Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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