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CHABLIS 1ER CRU MONTMAINS 2017

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2022  

Varietal

100% Chardonnay.

Tasting notes

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

Food and wine pairing

A fine white wine which will be perfect to accompany seafood, in particular oysters and Norway lobsters, but also grilled fish and goat cheese.

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

- 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

Vintage : 2017

The growing season started pretty early with a budburst at the end of March, making 2017 one of the earliest vintage after 2011 and 2007.

Mid-April, in the Chablis area, the vines already had reached the 2-3 spread leaves stage when temperatures dropped significantly and caused widespread frost which heavily affected the vineyards, in particular in the North-Eastern part of the region.

Alternating periods of cool to much milder temperatures caused variations of the vintage earliness.

The mid-flowering stage was reached one week ahead compared with the average of the last 20 years.

June and July were warm, allowing a rapid growth of the vegetation and a good bunches evolution. Conditions were so reasonably comfortable that everyone was prepared for an early harvest.

However, August was really cooler and ripening started very late, to be finally completely achieved only around the 20th of August. Botrytis also appeared progressively with the maturing and great vigilance was therefore required… Fortunately the weather went warm again and the sugar/acidity quickly became interesting.

The first grapes of Chablis arrived on September the 6th at the winery while the ones coming from the Saint-Bris area, were harvested from the 13 September.