One of the definitive Chassagne-Montrachet producers. Celebrated for their whites, but they know how to make a fine Pinot Noir too. Their access to quality Grand Cru and Premier Cru sites means a lot of their hard work is done in the vineyard with the processing in the winery is just a matter of enhancing the raw materials. 15 to 30% new allier oak, battonage, bottling after 16 months in cask. There are no tricks, just great quality wine.
It’s hard to imagine a more wonderful way to learn about Chassagne than drinking this wine. Ripe peach, citrus peel, dough/lees, dark stones and earth, plush weight, clean acid, very long finishing. Heaven. Make sure you take a second the appreciate how everything in this wine works together in harmony. Simple spatchcock with roast vegies are all you need. The balance in this wine means it will live a long and glorious life.
Chassagne-Montrachet – The ‘white golden mile’ of Meursault, Chassagne and Puligny produce some of the most wonderful whites in the world. Despite being neighbouring villages the styles vary considerably. Chassagne tends to be the middle ground between the other two and therefore the most balanced and pleasing to drink. Taut acidity like Puligny but more richness like Meursault and delicious like only White Burgundy can be.
Burgundy – The classic part of Burgundy known as the Cote D’Or (the slope of gold) is essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.
Chardonnay – The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.