Chassagne-Montrachet

Chardonnay grows on clay-limestone soil over a rocky bank at 230 to 250 metres. The grapes are hand harvested, pressed immediately and gently, and lightly filtered. Ageing lasts sixteen months in barrel, including four months after the lots are assembled; twenty percent of the oak is new. Citron, earth, pear, sap and mineral elements appear in an intense, structured profile with a long, supple finish. Alcohol is twelve-and-a-half percent.

Almond, hazelnut, ripe apple and honey appear in a rich, structured white with fruit, finesse and power. The Chardonnay comes from vines more than fifty years old in rocky clay-limestone soil over white stones. Fermentation takes place in French oak. Maturation lasts twelve months in barrel, with ten percent new oak. The wine contains fifteen percent alcohol.

Vanilla, light oak and cream frame ripe pineapple, stone fruit and white peach. The palate is broad and polished, then tightened by bright acidity that keeps the richness in check. A long finish brings caramel and vanilla back into focus without losing freshness. Give it a little air and serve with roast poultry, lobster, creamy seafood or firm alpine cheeses.