Chassagne-Montrachet rouge Wine

Chassagne-Montrachet

Appellation Village

Grape Variety :

Pinot Noir.

Vineyard

Site: south of Beaune, one of the last villages of the Côte de Beaune.
History & tradition: a village with ancient origins. Its name is derived from the Celtic word "cassanos", meaning "planted with oak trees". The appellation is planted with both Chardonnay and Pinot Noir. Lately, a lot of Chardonnay has been planted so that red Chassagne is actually becoming rare!
Soil: clay and limestone.

Viticulture

Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 47 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines are purchased from regular supply partners (long-term contracts).

Vinification

Maceration:

maceration and vinification take 2 to 3 weeks

indigenous yeasts

maceration and fermentation temperatures under total control

Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
Pressing: vertical press; separation of free run juice from pressed juice.

Ageing

Type: in barrels (10% in new oak).
Length: 12 to 15 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then 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.

Tasting note by Véronique Boss-Drouhin

"Vivid red colour. Intense and complex aromas, reminiscent of candied fruit or fruit jelly, raspberry, blackberry, and a light woody touch. As the wine ages, these aromas evolve towards subtle notes of mushroom and spices, such as nutmeg. When the wine is younger, the flavors highlight a nice framework marked by fine tannins. Long and persistent in the aftertaste, with lingering notes of candy and spice".

Vintage

The wines display bright red shades with a nice evolution over a delicate tannic structure. They are elegant without too much strength.

Serving

Temperature: 16°C (61-62°F).
Cellaring: 8 to 15 years.