Maranges “Vignes Blanches” 2024
Region: Côtes de Beaune
Producer: Domaine Franck Lamargue
Why we chose this wine
On the 12 hectares of the estate the growing is sustainable: chemical treatments are limited and only carried out when needed. Work in the vineyard is adapted to the needs of each plot. Some plots are ploughed with respect for the environment and the terroir, which makes the soil more alive: micro-organisms and insects multiply there and enrich it. Well-judged soil work gives the wine balance and drinkability, and lends it a fine tension. Other plots are grassed over, which improves the structure and the load-bearing of the soil and protects it from erosion.
| Volume | 75.0 cl. |
| Grape Variety | chardonnay |
| Drinking window | 2025-2030 |
| Serveren bij | Grilled fish, poultry in cream sauce, seared scallops, aged cheeses such as Comté or Beaufort. |
| Alc. | 14.0% |
| Vinification | Vineyard in Dezize-lès-Maranges, facing south, on airy clay-limestone soil with small stones. Young vines of around ten years. Hand-harvested, slow and gentle pressing, 24 to 48 hours of static settling. Alcoholic and malolactic fermentation in oak barrels, with native yeasts. |
| Ripening | Around twelve months in French oak, 10 to 30% new, medium toast. |
What the critics say
JancisRobinson.com
17/ 20
Tasted 08-01-2026
Drink: 2026–2030
Drink: 2026–2030
Serious, complex stuff! Deeper in colour. Plenty of depth and complexity on the palate. Seems good value for the quality of wine in the glass. Lots of chalk and stones here. Marries ripeness and generosity of fruit with a mineral, saline finish. Very well put together and a great advert for white Maranges. GV
— Andy Howard MW, JancisRobinson.com
The producer
Domaine Franck Lamargue
Franck Lamargue founded his estate in 2005, straight after his studies in Beaune, together with his former training mentor; he has run it alone since 2011. From La Rochepot he farms 12 hectares sustainably, with plots in Santenay, Maranges, Monthelie, Auxey-Duresses and Saint-Romain among others. Native yeasts and ageing in French oak, with at most 30% new wood.