Presentation
Chassagne-Montrachet is one of the world’s top references for Chardonnay. Its poor, limestone-rich soils lend the wines assertive minerality and tautness that are complemented by richness and complexity that is developed through ageing and over time. Our Chassagne embodies the expression of these characteristics.
Terroir
This terroir is renowned for its Pinot Noirs, though is most famous for being the "Golden Triangle" for Chardonnay, delimited by the Meursault, Chassagne-Montrachet and Puligny-Montrachet appellations, which produce the world’s most sought-after white Grand Crus. The grapes are sourced from a plot called “Les Champs de Morjot”, located south of the village, at an altitude of approximately 230 m, below “Les Boudriottes” and “Les Morgeots”. The soil contains both marls and pebbles, which lend the wine perfect balance between depth and minerality.
Winemaking
The grapes were handpicked and sorted in the vineyard. Following slow whole-bunch pressing, the must was settled to clarify it. The juice was then transferred to barrels where it underwent a slow fermentation under the influence of indigenous yeasts. The wine was barrel aged on fine lees for 15 months, with a proportion of 28% new oak sourced from Central France forests.
Varietal
Chardonnay : 100%
Specifications
Production volume : 2,100 BOTTLES, 60 MAGNUMS
Contains sulphites.
Tasting
Superb brilliant pale gold robe. The nose is intense, airy, and refined, carried by citrus scents (bergamot, passion fruit, orange blossom), floral infusions (verbena, peach blossom), and ripe yellow fruits (mirabelle plum). Warm notes of roasted hazelnut and mocha then emerge, followed by subtly sweet notes reminiscent of brioche, vanilla, and sugared almond. The wine delights with its great expressiveness and remarkable aromatic complexity. On the palate, its broad texture reveals perfect ripeness and finely integrated acidity, bringing freshness and balance. A long, mineral finish extends the harmony of this wine of rare elegance.
Food pairings
Ideal for Asian cuisine, it goes perfectly with a vegetable wok with curry and coconut milk or pad thai.
Reviews
La Revue du Vin de France
Tim Atkin
Jancis Robinson