FINES AND MARCS DE BOURGOGNE | DISTILLERIE MAZY
Marc de Bourgogne Marsannay Distillerie Mazy
€35.00
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Product Details
- Format
- 50 cl
- Region
- Bourgogne
- Appellation
- MARC DE BOURGOGNE
- Degree
- 44,5°
- PAYS
- FRANCE
- REDACTEUR
- Mattéo
Made from a selection of marcs from Marsannay.
The Marc de Bourgogne L'Éponyme from Distillerie Mazy is the founding cuvée and the most emblematic of the Marc range, the one that gives the house its name, or rather carries it as a legacy, since éponyme means precisely "the one who gives its name to something." It was with this marc from Marsannay that Julie Ay began to build her reputation as a distiller, working with a local raw material from the immediate surroundings, distilled and aged with the same rigour as cuvées from the most illustrious Grands Crus of the Côte de Nuits.
The raw material and its origin
L'Éponyme is produced exclusively from marcs of 100% destemmed Pinot Noir, sourced from a selection of crus in Marsannay, the neighbouring appellation situated at the very doorstep of the distillery, just a few strides from the Rue de Mazy where Julie Ay installed her stills. This proximity to the terroir is no coincidence: it was by working alongside the vignerons of Marsannay, learning to know their vines and their cellars, that Julie Ay became familiar with Burgundian marc and forged the first partnerships that gave birth to the distillery. The marcs are delivered as quickly as possible after pressing, in an ultra-short supply chain that guarantees the freshness and aromatic purity of the raw material. Distilled domaine by domaine, aged separately, then blended according to the proportions set out in the ultra-detailed technical sheet accompanying each cuvée, L'Éponyme is a marc de terroir in the fullest sense of the term, rooted in its village, faithful to its origin, transparent in its production. Each bottle is numbered.
Distillation and ageing
Distillation is carried out at Distillerie Mazy with the artisanal rigour that is the house's signature: the heart of the distillate is selected by tasting, and rectification is done drop by drop using low-mineral water. Ageing takes place in carefully selected small-capacity French oak casks, for a period that systematically exceeds the two years required by the AOC Marc de Bourgogne specifications. The choice of casks is recorded precisely in the technical sheet: their previous use, having held wines from Marsannay, brings a vinous, fruity dimension that subtly enriches the marc's aromatic palette without ever distorting it.
Tasting profile
The colour is amber, warm and luminous. The nose is expressive and of lovely depth: notes of ripe fruit and gentle spices assert themselves naturally, underlined by delicately integrated woody touches from the ageing. With air, nuances of prune, dried fruits and a light balsamic note progressively enrich this well-constructed bouquet. On the palate, the attack is full and structured, with a substance that expresses itself with finesse and sincerity, evolving towards flavours of prune, candied fruits and liquorice, before opening out into a long, elegant finish with lightly balsamic accents. A straightforward marc, free of artifice, that speaks of its terroir with a frankness and authenticity that are Julie Ay's hallmark.
The distillery
Founded in 2016 by Julie Ay in Marsannay-la-Côte, on the Route des Grands Crus de Bourgogne, Distillerie Mazy was born from the passion of a trained biochemist for Burgundian terroir and from the discovery of an old liqueur recipe in the family library of her in-laws' estate in Gigondas. Julie Ay has built, step by step, a craft distillery of remarkable precision, with each cuvée accompanied by an ultra-detailed technical sheet listing supplier domaines, grape variety and climat proportions, and cask types, reflecting total transparency and a rigour that set this house apart. The distillation season runs from September to March, with visits available by appointment.
Tasting and food pairings
L'Éponyme is traditionally enjoyed as a digestif, in a balloon glass gently warmed in the palm of the hand to progressively release its aromas. It pairs beautifully with assertive aged cheeses, a well-ripened Époisses, a Soumaintrain or a mature Comté, or as an accompaniment to a rich dessert such as a chocolate tart or a prune fondant. And for those who love the most authentic Burgundian tradition: poured into a still-warm coffee cup over a bed of half-dissolved sugar, just as the vignerons of the Côte de Nuits still do on long winter evenings.
The raw material and its origin
L'Éponyme is produced exclusively from marcs of 100% destemmed Pinot Noir, sourced from a selection of crus in Marsannay, the neighbouring appellation situated at the very doorstep of the distillery, just a few strides from the Rue de Mazy where Julie Ay installed her stills. This proximity to the terroir is no coincidence: it was by working alongside the vignerons of Marsannay, learning to know their vines and their cellars, that Julie Ay became familiar with Burgundian marc and forged the first partnerships that gave birth to the distillery. The marcs are delivered as quickly as possible after pressing, in an ultra-short supply chain that guarantees the freshness and aromatic purity of the raw material. Distilled domaine by domaine, aged separately, then blended according to the proportions set out in the ultra-detailed technical sheet accompanying each cuvée, L'Éponyme is a marc de terroir in the fullest sense of the term, rooted in its village, faithful to its origin, transparent in its production. Each bottle is numbered.
Distillation and ageing
Distillation is carried out at Distillerie Mazy with the artisanal rigour that is the house's signature: the heart of the distillate is selected by tasting, and rectification is done drop by drop using low-mineral water. Ageing takes place in carefully selected small-capacity French oak casks, for a period that systematically exceeds the two years required by the AOC Marc de Bourgogne specifications. The choice of casks is recorded precisely in the technical sheet: their previous use, having held wines from Marsannay, brings a vinous, fruity dimension that subtly enriches the marc's aromatic palette without ever distorting it.
Tasting profile
The colour is amber, warm and luminous. The nose is expressive and of lovely depth: notes of ripe fruit and gentle spices assert themselves naturally, underlined by delicately integrated woody touches from the ageing. With air, nuances of prune, dried fruits and a light balsamic note progressively enrich this well-constructed bouquet. On the palate, the attack is full and structured, with a substance that expresses itself with finesse and sincerity, evolving towards flavours of prune, candied fruits and liquorice, before opening out into a long, elegant finish with lightly balsamic accents. A straightforward marc, free of artifice, that speaks of its terroir with a frankness and authenticity that are Julie Ay's hallmark.
The distillery
Founded in 2016 by Julie Ay in Marsannay-la-Côte, on the Route des Grands Crus de Bourgogne, Distillerie Mazy was born from the passion of a trained biochemist for Burgundian terroir and from the discovery of an old liqueur recipe in the family library of her in-laws' estate in Gigondas. Julie Ay has built, step by step, a craft distillery of remarkable precision, with each cuvée accompanied by an ultra-detailed technical sheet listing supplier domaines, grape variety and climat proportions, and cask types, reflecting total transparency and a rigour that set this house apart. The distillation season runs from September to March, with visits available by appointment.
Tasting and food pairings
L'Éponyme is traditionally enjoyed as a digestif, in a balloon glass gently warmed in the palm of the hand to progressively release its aromas. It pairs beautifully with assertive aged cheeses, a well-ripened Époisses, a Soumaintrain or a mature Comté, or as an accompaniment to a rich dessert such as a chocolate tart or a prune fondant. And for those who love the most authentic Burgundian tradition: poured into a still-warm coffee cup over a bed of half-dissolved sugar, just as the vignerons of the Côte de Nuits still do on long winter evenings.