This Chassagne-Montrachet village is a standard in Burgundy, flaunting a pronounced minerality and appealing citrus, raw almond and green apple notes. Well balanced with a bright acidity, there is an underlying essence of butter on the fine, mineral cut finish.
All of the grapes were handpicked and gently pressed with the juice being run to stainless steel tanks, where it underwent natural fermentation. The wine was then moved to French oak barrel (25% new) for malolactic fermentation. It was aged in barrel for 11 months, with periodic lees stirring and then racked to tank where it was blended and rested for an additional few months before a light filtration, final blending and bottling. Fifty barrels are produced of this wine.
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