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Our wines
Chassagne-Montrachet Embazées
Premier Cru
Service
-
Cellaring
Optimal consumption: 8 to 10 years
Ageing potential: 15 years
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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). The vineyard stretches along the slope close to Santenay.
History & tradition: the word « Embazées » might come from « Ambassiacus », a gallo-roman estate still hosting the vestiges of a villa which was mentioned in some medieval texts.
Soil: complex soil, made up of marl, limestone, yellow or red clay, scree and gravel; these soils are mostly light.
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Tasting
by Véronique Boss-Drouhin
The wine is bright with a light golden colour. Its aromas, reminiscent of hawthorn, acacia, honeysuckle, evolve toward hazelnut, and after a few years maturing, deliver some hints of honey and ripe pear. On the palate, this opulent wine offers long lasting flavours lingering a long time in the aftertaste.
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 reviewWinemaking
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% to 25%.
The ageing lasts between 16 to 18 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.