2014 Chartron et Trebuchet Montagny Blanc
Producer: Maison Chartron et Trebuchet
Country/Region: France - Burgundy - Montagny
In 1936 the four villages of Buxy, Montagny-lès-Buxy, Jully-lès-Buxy and Saint-Vallerin were joined together to form the AOC of Montagny. The south facing vineyards of these villages are known for their pebbled limestone soil. Kimmeridgian is a type of limestone normally found in Chablis to the North, not in the south end of Côte Chalonnaise where Montagny sits.
The villages that make up the Montagny region share common soil characteristics and because of this, the wines have something in common: an ever so slight flint note. Not as pronounced as most outstanding Chablis, but nonetheless, the mineral and flint notes are still prevalent.
The bright acidity found in Chardonnay from this region mixed and the underlying mineral note creates a wine that steps outside the boundary of the classic Burgundy Chardonnay. Notes of honeysuckle and spring flowers fill the nose. On the palate, the juice is fresh and lively with flavors of white peach and ripe pear. Rich, refined and delicate with mineral hints pulling together on the finish.
TASTING NOTES: Shiny pale yellow with green highlighs. A nice aromatic complexity on the nose, with menthol and lemony notes. Ample and rich palate of floral aromas. The finish has a fine minerality.
|Vintage: ||2014||Grape Varietals: ||100% Chardonnay||ABV: ||13%|
|Aging: ||part of the wine is aged in Stainless steel and part of the wine is aged in French Oak Barrels for 10 months.|
|Serving Temp: ||50-55°F|
|Closure: ||Cork|Wine Making Notes:
VINEYARD: The vineyards are located on slopes between 250 and 400 meters above sea level and are oriented to the East and South East. Average age of vines 20 years. The vines are worked using integrated viticulture (sustainable viticulture). Plantations: 11,000 vines / hectare. Yield: 55 hectoliters / hectare.
HARVEST: Harvest by hand.
VINIFICATION: Traditionnal vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. Fermentation partly in stainless steel tanks thermoregulated at 16°C and partly in oak barrels.
AGEING: The wine is then aged for 10 months. The wine aged in oak barrels is then assembled with the wine in stainless steel vats.
Its freshness and finesse allow it to be enjoyed as an aperitif. It also pairs well with white meat and sauce. At the sea side, it will be perfect with a plate of shellfish (lobster, scallops) steamed or poached or noble fish just fried, grilled or steamed. Cheeses: Goat cheese, Beaufort Comté, Emmental...
||UPC - bottle
||SCC - case
||7 84585 01579 5
||1 07 84585 01579 2