Varietal

100% Chardonnay.

Tasting notes

Beautiful golden colour with green highlights.
Intense and very complex nose reminiscent of honeysuckle, toasted hazelnut and citrus.
The attack is rich and dense with a perfect balance between roundness and freshness. The aromas of yellow-fleshed fruit and brioche give way to a mineral and delicious final.

Food and wine pairing

Perfect with grilled prawns, Saint-Jacques, veal or roasted guinea fowl.

Serving suggestions

14°C

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

- Long pneumatic pressing
- Static cold settling of the musts
- Alcoholic fermentation started in stainless steel vats. After 3 days, around 25% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process.
- For the wine remaining in the stainless steel vats, fermentation 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 10 months

Vintage : 2014

After an extremely mild winter, the vine buds burst in the first days of April, three weeks earlier than in 2013. A touch of frost was felt at the end of the month, affecting several vineyards on the lower slopes and leading a loss of 20-30%. This dip in temperature markedly slowed the development of the vines. Climatic conditions were optimal at the start of June, with warm, dry weather encouraging the first flowering in certain sectors, although this varied considerably from plot to plot. The spike in warmth in June caused ‘shatter’ of flowers in many places. July was notable for wide temperature variations, from 8.5 to 36.2°C, leading to some scorching of the plants. August was damp and it was a challenge to stay on top of the vine diseases. Nonetheless, ripening continued steadily and the average yield on the vines allowed for a very satisfactory concentration of sugars. The first grapes were harvested on 16 September, and picking continued until 3 October.