Varietal
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 be a perfect partner to a blanquette of veal, scallops or fish prepared with sweet spices.
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 : 2019
It is usually said that the vine is able to bring much more complexity to the grapes when it faces some stress during the cycle… With this old saying, we can perfectly understand why the 2019 wines are so appreciated!
In fact, 2019 was, again, a unique and very changeable year. It brought its own stresses for a great many producers, while harvesting passed without a hitch.
This is the result of all the various weather episodes possible which affected the vines depending on their location: Frost, hail, tricky flowering, drought, and heatwave in July.
Lucie Depuydt, enologist and winemaker at the Maison J. Moreau & Fils, started picking on 11 September, with the first vats starting fermentation on the 16th. Quantities were distinctly limited (down between 10 and 30%).
The consolation was that the juices were of very good quality, with high sugar levels and nice concentration. And contrary to what we might have expected, the acid balance was very nice.
Since the start of the 20th century, every vintage that has ended with a “9” has been wonderful. The only downside to this one is below-average volumes.
