Nicolas Delfaud Macon-Verze Blanc

Driven by his passion for wine and a by a dream he had harboured for 15 years, Nicolas Delfaud gave up his job as a sommelier in Paris and plunged headlong into winemaking in 2009, aged 33, developing his skills at Château des Rontets, in Fuissé for 7 years. Moving to Burgundy with his family in 2015, he took on 4 hectares of vineyards overlooking the village of Verzé in the Mâconnais and converted the barn of his property in Sologny into his winery.

Oriented eastwards, his Gamay and Chardonnay plots lie between 350 and 420 metres above sea level and grow on clay-limestone soils. In 2018, Nicolas enlarged his estate when he purchased 1.6 hectares of vines in Saint-Véran in the commune of Prissé.

In 2022, Charles Williamson joined the adventure, having worked at the estate initially in 2020 during a Viticulture-Oenology internship. Together, the pair have made a formidable team, and after successive plantings have reached a total of 7 hectares on the Domaine in 2025. The ambition is simple: to reveal the richness of Mâconnais terroir through authentic, precise, and nature-friendly wines.

From the first vintage, Domaine Nicolas Delfaud has been committed to an organic farming approach, with practices that respect the vine, the soil, and natural cycles. As such, the estate is certified Organic under the vigorous ECOCERT process. To achieve the best expression of his terroir, Nicolas Delfaud carefully works his soils and prunes his vines to help to control their yield and the ripening of their grapes, with harvests carried out by hand. The vinification is done in a natural way, with indigenous yeasts and minimum cellar intervention to leave room for the expression of the terroir. This gives the wines a beautiful freshness, a marked mineral structure, and a great aromatic finesse.

Chardonnay,

The Chardonnay vines for this Mâcon-Verzé Blanc were planted between 1993 and 2014, in clay-limestone soils with some marl. The domaine is in conversion to organic farming and also uses some biodynamic practices. Grapes were hand harvested, pressed, and the wine was then fermented with natural yeasts before being left on its lees in a combination of vats and old oak casks for 8-12 months.

A classic, subtly oaked white from Southern Burgundy.

Generous and broad, with fresh yellow fruits of apples and plums and a hint of warm spice. There is a pleasing savoury aspect to this wine as well as a lovely textural mouthfeel and pleasant acidity throughout.

Pair with a jambon beurre or a croque monsieur.