| After the destruction of the Burgundy vineyards due to the phylloxera
epidemic of 1875-1880, Clos des Mouches was entirely replanted with Pinot
Noir. Having fortunately come across some ancient documents which revealed
that the vineyard had previously produced an excellent white wine, Maurice
Drouhin, in 1921, began replanting with some Chardonnay. The result
was of exceptional quality. To-day, there is an almost equal balance between
white and red.
Some of the stocks he planted are still alive to-day. They constitute
a precious genetic pool, especially when grafted onto superior root-stocks.
They are not vigorous and produce tiny berries with a thick skin. The density
of plantation is high (12 500 vine-plants/ha) and
the yield is low (30 to 40 hl/ha).
Soil doesn't change much in the Clos. Lighter and stony at the top,
coloured with broken stones at the bottom, with a good variety of chalky
marls bringing complexity. Once harvested, the white grapes are crushed
in a pneumatic press. The juice obtained is then fermented in oak barrels
for a year during which the malolactic fermentation will take place.
Clos des Mouches white is a generous wine combining the body of Corton
Charlemagne and the elegance of Montrachet. Its hue is bright, limpid,
and pale golden. It has an elegantly perfumed nose of smoky citrus with
tinges of vanilla. On the palate, the aromas are reminiscent of honey,
almond, lemon and, as the wine gets older, grilled almonds.
It is best served at 12°C (53F) and is perfect with fish or white
meat in sauce. It needs at least two years in bottle to fully develop and
can last 8 to 12 years. |
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