Varietal

100% Chardonnay.

Tasting notes

Greenish gold in colour Well-developed nose with notes of mint, dried fruit, brioche with pralines, and flint. Round, full, and fruity with buttery flavours reminiscent of crème brûlée and ripe lemon. Well-structured with good balance.

Food and wine pairing

Excellent with rich fish such as salmon in sauce or smoked salmon.

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

- both grapes and must were brought in
- long pneumatic pressing
- static settling
- alcoholic fermentation began in stainless steel tanks using selected yeasts - after 3 days, 10% of the juice was transferred to fine-grained barrels of selected origin
- alcoholic fermentation was complete in 10 days
- selected yeasts were added to induce malolactic fermentation in mid-October
- malolactic fermentation was complete by mid-November
- the barrel-fermented wine was stirred weekly while the tank-fermented wine was stirred twice a month
- the barrels were racked in April
- the wine was bottled in May

Vintage : 2007

Once again, this year was marked by mixed weather conditions. Following an extremely mild winter, budburst began thirteen days earlier than in 2006. Snowfall at the end of March considerably slowed down vine development. Temperatures began to rise radically and stayed high from 8 April on, making it the warmest month of April since 1921. In early May, the growth cycle was a month in advance with the first flowers appearing on 15 May. During the night of 24-25 June, significant hailstorms hit the southern vineyards. Veraison began in mid-July and was followed by a dramatic drop in temperatures that made for cold, wet weather that lasted until the end of August. When harvest officially started on 1 September, most of the grapes were not ripe. However, the return of the sun and higher temperatures from the beginning of September on dried out the vines and allowed the grapes to ripen. Harvesting began on 11 September at J. Moreau & Fils with alcohol levels of between 10% and 11.5%, high acidity levels of between 7.5 and 9g/l, and low pH levels of 3 to 3.2. Our choice to harvest late, along with the talent and technique of our team, allowed us to produce wines highly expressive of their terroir with acidity levels characteristic of our northern region. All of the wines for this vintage underwent malolactic fermentation to add to the finesse and complexity of our great wines.