2016 Chateau Vitallis Macon-Fuissé SKU #1334347


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Tasting Notes

Founded by the Dutron family in 1835, Chateau Vitallis is run today by winemaker Dennis Dutron. From the importer: "They have 27 acres in Pouilly, 5 acres in Fuisse, 5 acres in Macon Fuisse, 2 1/2 acres in St Veran and 1 acre in Macon Vinzelles. The estate is known for its old vines, some of which are over 65 years old. The average age is 35 years. The vineyards are situated on Southeast facing slopes at an altitude of 750 to 900 feet in the villages of Fuisse and Solutre...They use traditional methods in the vineyards and and temperature-controlled cellar. The use of stainless steel vats assures a long cool fermentation and preservation of the fruit and aromas. Aging continues in new and old oak barrels but always with a light touch."

Staff Reviews

  • Dulcinea Gonzalez
    By: Dulcinea Gonzalez
    K&L Staff Member
    Scented with a touch of flora and honey, this super bargain Macon Fuisse is one of my go-to Chardonnays for its value, complexity, and versatility. On the palate, the wine has lovely viscosity with notes of oak spice and yellow grapefruit. Overall, it's a well-made, perky wine perfect for any day of the week dinner.
  • Anthony Russo
    By: Anthony Russo
    K&L Staff Member
    Mouthwatering acidity, honeyed/spicy fruit, mineral driven, with just a tiny, subtle touch of light oak. This estate is known for its old vines, some well over 65 years old. The vineyards sit 750-900 ft above sea level, allowing the grapes to retain acidity, aroma, and freshness. Stainless steel fermented and aged in a mix of old and new oak barrels, but always as a light touch. Great Chardonnay!
  • Heather Vander Wall
    By: Heather Vander Wall
    K&L Staff Member
    Chateau Vitallis continues to shine with another great vintage in 2016! This bottling of their entry level white is light, fun, flexible and complex. With a lovely nose of honeysuckle and papaya, delicate orchard fruit on the palate, and crisp, refreshing acidity, the wine is built to complement food. It's easy to pair this with anything from seafood to poultry to cured meats.


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