Domaine de la Croix Senaillet, Mâcon-Davayé, 2023, Mâcon-Davayé (AOC)

'One-Liner'
Pure southern Burgundy – ripe peach, citrus and white flowers with creamy lees texture and a beautifully fresh, mineral finish.

Tasting Note
Pale gold with bright highlights, opening with expressive aromas of white flowers, ripe peach and apricot alongside lemon and fresh orchard fruit. The palate is rounded and generous, with Chardonnay’s ripe stone fruit given extra breadth and texture by extended ageing on the fine lees. Notes of citrus, hazelnut and a subtle creamy character emerge through the middle, balanced by lively acidity and a distinct mineral freshness. There is richness here without heaviness, the stainless-steel élevage keeping the fruit clear and precise. Long, harmonious and refreshing on the finish, with peach, lemon and gentle nuttiness lingering behind.

Country: France
Region: Burgundy
Sub-Region: Macon-Davaye AOC
Grape(s): 100% Chardonnay
ABV: 13%
Friendly: Vegan, Vegetarian, Organic

Awards & Critics' Scores
Guide Hachette des Vins 2026 – 2 Stars & Coup de Cœur
La Revue du Vin de France – 89/100
Vinous, Neal Martin – 86/100

The Story
Domaine de la Croix Senaillet sits in Davayé, beneath the dramatic limestone landmarks of Solutré and Vergisson, and has been in the Martin family since Maurice Martin devoted himself fully to vines in 1969. His sons Richard and Stéphane took over in the early 1990s and gradually converted the entire estate to organic viticulture, with the vineyards fully certified from the 2010 vintage. Their Mâcon-Davayé comes from a selection of Chardonnay parcels on predominantly clay-limestone soils, where the combination of ripe southern Burgundian fruit and naturally fresh acidity gives the wine its easy generosity. The 2023 is fermented in stainless steel and spends ten months on its fine lees, building texture and depth without using oak and allowing the Chardonnay, limestone and bright fruit to remain firmly centre stage.

Perfect With... (click me for the recipe)
- Meat/fish: Roast Chicken with Thyme, Garlic and Crispy Potatoes
- Vegetarian: Asparagus, goat’s cheese and herb tart
- Vegan: Roast cauliflower steaks with almond, lemon and parsley dressing