Quintaine Mâcon Viré Domaine Emilian Gillet 1990
This 1990 white wine is the Quintaine Mâcon Viré, produced by Domaine Emilian Gillet. Sourced from the Quintaine vineyard, the estate is managed by Mr. and Mrs. Jean Thévenet, with the wine officially bottled by Société Civile Viticole Emilian Gillet. It holds the Appellation Mâcon Viré Contrôlée classification and has an alcohol content of 14%.
The wine originates from Bourgogne in eastern France, a region whose viticultural landscape was shaped by medieval monks who meticulously mapped its countless terroirs. Bourgogne has elevated terroir to an art form through its intricate system of climats. Stretching from Chablis in the north to the Côte d'Or and Mâconnais in the south, the area's limestone soils are known for yielding highly sought-after and elegant wines. The 1990 vintage is recognized as a magnificent year, described as rich and complex, and it was awarded a score of 96 points.
Bourgogne is dedicated almost exclusively to the cultivation of Pinot Noir and Chardonnay. This particular wine is crafted entirely from Chardonnay, which stands as one of the world's most famous green grapes. Capable of producing a wide array of styles, Chardonnay is a defining varietal in prominent wine regions across the globe, including Bourgogne, Champagne, California, and Oregon.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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