Some of the Mâconnais coops that dominate the American marketplace produce millions of bottles. In contrast, Jean Manciat’s vineyards can be toured on foot in a few minutes (5.5 hectares). When Manciat took over his family estate, he replanted extensively but kept as many of the old vines as possible. All the picking at this estate is done by hand – a tradition totally lost here except at the best Mâcon estates. Jean Manciat prunes his Chardonnay vines in the Côte d’Or fashion (taille Guyot), leaving a shorter cane that is less productive. Manciat experiments with various agricultural techniques, such as sowing particular varieties of grass between rows, to eliminate the use of herbicides and alleviate soil erosion. Mâcon-Charnay Franclieu is made in stainless-steel vats to express the fruity, floral aromas and flinty minerality that characterize the best Chardonnay in the region. A stony yellow apple and citrus nose and palate with richness and intensity. Minerality that comes forth as it opens in the glass.