Jules Desjourneys Macon-Verze 2020

Domaine Jules Desjourneys was founded by Fabien Duperray, who, after working alongside some of Burgundy’s most respected names — including Jean-Yves Bizot, Christophe Perrot-Minot, and Arnaud Ente — set out to create his own domaine in homage to Jules Chauvet, the pioneering chemist and winemaker widely considered the father of the natural wine movement. The wines have quickly become known for their depth, density, and class, the result of meticulous, almost obsessive work in both vineyard and cellar — a level of intensity rarely seen from Beaujolais-adjacent terroirs, brought together in a strikingly precise and elegant style.

While rooted in Beaujolais, Duperray has continued to expand his reach into the Mâconnais, acquiring carefully chosen parcels across Mâcon-Verzé, Pouilly-Fuissé, Pouilly-Vinzelles, and Saint-Véran — always guided by the same philosophy: biodynamic farming and the utmost precision, in pursuit of the best possible wine each site has to offer.

The vineyard
Mâcon-Verzé sits within the Mâconnais, at the southern end of Burgundy, on terroir built around Jurassic limestone with clay-limestone formations — soils that lend themselves naturally to mineral-driven, structured Chardonnay.

Vinification
Grapes are harvested by hand and gently pressed. Fermentation takes place with indigenous yeasts, followed by ageing in oak barrels, often a meaningful proportion new, for several months — building texture without overwhelming the fruit.

Nose
Markedly mineral-driven on the aromatic profile, with pronounced notes of stone and flint, layered with citrus and grapefruit, complemented by oak, vanilla, and buttery nuances, orchard fruit (peach, green apple), and a touch of tropical pineapple, elderflower, and honeysuckle.

Palate
Juicy and pure, carried by clean fruit and a gentle minerality. A creamy, yeasty undertone (lemon curd) and a subtle almond, toasted note add depth, while the wine retains real freshness and lift across the palate.

Food Pairing
A versatile, food-friendly white well suited to scallop carpaccio with yuzu, Bresse poultry in cream sauce, or a fresh Crottin de Chavignol — equally at ease with richer, cream-based preparations or simpler, citrus-forward dishes.