CHABLIS 1ER CRU MONTMAINS 2018

Production area

Like Chablis appellation, the main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago). The 37 hectares of the Montmains climat are located on the left bank of the Serein in the commune of Chablis.

Origins

The vines of the Montmains climat are planted on a low-lying hillside. The grapes for this cuvée come from a plot known for its marly profile and another cultivated on a stonier soil.

Varietal

100% Chardonnay

Tasting notes

Colour: Pale gold colour.
Nose: Subtle mineral and smoked nose, with hazelnut and undergrowth notes enhanced by lemon zest flavours.
Palate: Rich yet firm mouth with aromas of yellow and a long, structured finish.

Vinification and maturing

- Long pneumatic pressing
- Static cold settling of the musts
- Alcoholic fermentation started in stainless steel vats. After 3 days, around 30% of the juice was transferred into 1-2 years old barrels where the fermentation process has been completed.
- For the wine remaining in the stainless steel vats, fermentation lasted for 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible.
- 100% malolactic fermentation
- Matured on the lees for 12 months

Food and wine pairing

Excellent with delicate fish such as sea bass and sole. Try pairing it with white meats in cream sauces.

Serving suggestions

14°C.

Vintage : 2018

Quality and quantity for an exceptional vintage!
After a very mild winter, perhaps too mild, this vintage was marked by two contrasting periods. The spring was sunny and milk, with no frost, although there were some localized storms with significant episodes of hail that hit certain plots hard on the Côte de Nuits in June. Then the summer was very dry and very hot, blocking the ripening process in some areas. Harvesting was early and was exceptionally abundant. The wonderfully healthy crop promised great potential for producing highly sophisticated wines.

In Chablis, after a very dry spring and summer, we feared a harvest that would be less good than predicted, due to a lack of juice in the berries. Very high temperatures in August sent acidity right down in the grapes and brought the harvest forward to the end of August. But this early harvest of very abundant fruit allowed us to preserve some good acidity.

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