Varietal
100% Chardonnay.
Tasting notes
Visual: Greenish gold in colour
Nose: Exotic, floral nose reminiscent of coniferous trees and citrus zest
Palate: Unctuous and full on the palate with spicy notes reminiscent of gingerbread and fir honey.
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
Serve ideally at a temperature of 14°C (57°F.)
Ageing potential
4 to 6 years after its vintage.
Origin
On the left bank of the Serein, nestled between the "Bois des Lys" and "Broques de Biques", the 37 hectares of the "Montmains" climate rise above a hillside at a low altitude. The grapes from which this cuvée comes come from a plot known for its marly profile and another cultivated on stonier soil.
"Montmains" brings together, under its flag-bearer banner, itself as well as the Climats "Butteaux" et "Forêts". Together they cover approximately 118 hectares. This long climate is oriented South-East/North-East and benefits from the sun in the early hours of the day.
From 1537, several spellings were used to designate this Climate, such as "Montméen" or "Montmoyen". Montmains simply designates the mountain which is at an intermediate altitude, between two higher coasts.
Vinification and maturing
- Cold settling of the juice
- indigenous yeast was used for the vinification
- 30% of the wine was vinified in 2 to 6-year-old wooden barrels and 70% was vinified in thermo-regulated stainless steel tanks
- Malolactic fermentation was stopped in order to preserve freshness
- Aged on the lees unil June 2007
Vintage : 2006
Winter had been cold, the coldest since 1986. The vines started to sap in April, and budburst appeared around the 16th, but the process was slow. The month of May received little sunshine with a 20% increase on the rain meter. Despite the beautiful flowering, the vines were rather pale. The delay however was quickly caught up in June as the temperatures rose. The thermometer reached 34 -37° C on 9 & 10 July and the vine was in good phyto- sanitary health giving large and tight grape bundles. The heat wave stayed 3 weeks, generating a real hydrous stress which blocked the evolution of the vines. This was followed by the month of August, the coldest since 20 years, which reduced the stress. High temperatures in the 1st week of September until the 16th gave rise to the most premature harvest since 1976, apart from the atypical year of 2003. The grapes taste sweet, weakly acidic and very golden. They arrive at the press between 19th and 29th September, in order to avoid the appearance of decay due to heavy precipitations at the end of the month. The grape harvest offers great health, a pH level higher than the average for the Chablis region, oscillating between 3.3 -3.5, with a rather weak acidity and an alcoholic potential of 13°. The yields are more heterogeneous but reached an average. The vat room’s work centred on bringing out the aromatic expression of the wines. Alcoholic fermentation had been rapid for the first juices brought in and longer for those of the second week. Partial malolactic fermentation enables the conservation of freshness and balance of this vintage.