Varietal
100% Chardonnay.
Tasting notes
Pale golden colour with green tints Intense nose reminiscent of citrus zest, fresh nuts and toast. Fresh, mineral attack marked by notes of almonds and citrus fruits, developing into a very distinctive finish which is mineral and slightly smoky.
Food and wine pairing
Ideal accompaniment to grilled fish or fish in sauce, equally good with roast chicken.
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
- Grapes and must delivered.
- Long pneumatic pressing
- Static cold settling of the musts
- Alcoholic fermentation started in stainless steel vats with the addition of selected yeasts
- After 3 days, around 15% 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 7 to 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 : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.