Varietal
100% Chardonnay.
Tasting notes
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
Will perfectly 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 : 2018
Winter was particularly mild and the vine cycle began, once again, very early with consequently inflorescence. And this earliness did not stop all season long.
Spring was very wet and rainy but no frost this year! However some localized hailstorms caused damages in some villages of the Chablis area.
Then the climatic conditions significantly changed with a very dry late spring and summer that have led to fears of a new small harvest while keeping the cryptogamic diseases risks away.
The very high temperatures in August have resulted in falling down the acidity in the grapes and have hastened the harvest beginning. Furthermore the long dry and hot summer allowed us to minimize the necessary treatments against vine sicknesses.
September finally dispelled any doubts offering one of the best vintages in Chablis for almost 20 years. Mother Nature offered us a real gift after two difficult years in the region’s vineyards.
The extremely early harvest finally offered quantity thanks to some rainfalls by the end of August. The first grapes were cut (for the Crémants) by the 25th of August and the last Chablis were harvested on September, the 21st.
70% of the volumes were in the wineries around the 10th of September, offering clean, flawless juices with body, fruit and nice acidity.