Varietal100% Pinot Noir.
Tasting notesColour: brilliant red with garnet highlights.
Nose: predominantly black fruit aromas with a hint of spice.
Palate: good overall structure, present but very fine tannins.
Food and wine pairingPowerful and tannic, this fine Burgundy flatters meat dishes such as grilled and roasted lamb, enveloping the fibres in the mouth. Its powerful aroma balances that of grilled pork and curried or tandoori poultry. For cheeses, prefer Morbier or Rocamadour.
Serving suggestionsIdeally served between 15 and 16°C. (59-61°F.).
Ageing potentialIt will keep for 7 to 10 years in the cellar in good conditions.
OriginsThis small village in the south of the Côte de Beaune has long been renowned for its white wines, but also for its reds. Chassagne-Montrachet covers around 310 hectares, 2/3 of which are planted with white grapes.
The appellation is divided between the communes of Chassagne and Remigny, and includes 55 climats classified as Premier Cru. Chassagne-Montrachet also produces the 3 famous Grands Crus: Montrachet, Bâtard-Montrachet and Criots-Bâtard-Montrachet.
The vineyards lie at an altitude of between 220 and 340 metres, facing east and south-east. In other words, the location could not be more favourable for the vines to flourish. The terroir is characterised by brown, clayey silico-calcareous soils and a magnesian subsoil.
Vinification and maturingThe grapes are 100% destemmed but not crushed, and put into vats by gravity. Total maceration for 29 days, including 1 week at a cool temperature (12°C): fermentation with indigenous yeasts only. The cap was punched down infrequently. In the cellar, the wine was left on its lees for 11 months without racking, 20% new barrels, wood of French origin, long toasting at low temperature for a more delicate woodiness.
