Chateau de Messey is a new star from a special terroir in Southern burgundy called 'Cruzille'. The character is deeper and more complex than most Macon. In fact, this is an hour to the North of Macon. This is from a delimitated part of a Clos of 4 hectares and higher altitude than most vineyards in Burgundy. It is completely organic with incredibly low sulphites added. It’s been made by Frederic Servais who has been awarded winemaker of the year in a specialist publication about Burgundy. Only a couple of hundred cases are made.
It resembles more a top Pouilly-Fuissé or Cote d’Or style of White Burgundy than Macon. It is fairly full and rich, but not overly so, can pair very well with fish like simply cooked langoustines, and scallops, and textured fish, such as halibut and turbot, hake, haddock and cod. It would be good with salmon en croute. It could be served with a sauce such as beurre blanc, or with braised fennels and leeks. It would also go with crab – just on some brown bread, or with pasta, or with prawns dipped in mayonnaise or fried in a bit of butter and garlic.