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Chassagne-Montrachet Blanc
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Chassagne-Montrachet Blanc

Chassagne-Montrachet Blanc
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Service

  • Cellaring

    Optimal consumption: 5 to 8 years

    Ageing potential: 10 years

  • Tasting temperature

    13°C (55°F)

Grape variety

Chardonnay

Vineyard

Producing commune: Chassagne-Montrachet.

Site: located in the South of the Côte de Beaune, Chassagne-Montrachet is one of the villages, together with Meursault and Puligny-Montrachet, making up the celebrated « Côte des blancs » (the slope of the whites).

History & tradition: the name comes from « cassanos », a Celtic word used for a place where oak trees grow; « rachet » means a poor, dry, infertile soil, a paradox when thinking of the richness of the Chassagne-Montrachet wines!

Soil: complex soil, made up of marl, limestone, yellow or red clay, scree and gravel; these soils are mostly light and easy to cultivate; they are located on a mild slope, with good exposure.

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Tasting

by Véronique Boss-Drouhin

A generous and elegant wine. Light golden colour. Intense nose of flower, brioche and candied lemon aromas, evolving towards nuances of grilled hazelnut and spice as the wine matures. On the palate, the wine is straightforward, with a nice texture and finesse. It has a long aftertaste where floral and gingerbread notes dominate.

Vintage

2022 offered a good maturity with particularly aromatic white wines. Citrus and ripe fruit mingle with delicate floral fragrances, very often accompanied by slightly spicy pastry notes. The palate, tender and fleshy, is based on a strong texture. Endowed with a pleasant roundness and a rich aftertaste, the wines of this vintage are well-balanced and show an excellent ageing potential.

Vintage review

Winemaking

Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.  

Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20%.

The ageing lasts between 14 to 16 months.

Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.