Chassagne-Montrachet Les Embazées

Grape Variety :

Chardonnay

Vineyard

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.

Viticulture

Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.

Pruning: Guyot.

Yield: 52hl/ha, low on purpose to limit the production of each vine stock.

Supply: grapes and must purchased from regular suppliers.

Vinification

Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.

No yeasts or enzymes are used. The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).

Ageing

Type: in barrels (25% in new oak).

Length: 12 months.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. 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

"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

The 2020 whites are fruity with very beautiful acidities and offer a great aromatic complexity. Despite the hot temperatures of summer, they are well-balanced, supported by freshness. The premiers crus and grands crus are still ageing on lees, they take their time but undeniably gain in fullness, richness and aromatic complexity. We accompany them gently during this long process.

Serving

Temperature: 13°C (55°C).

Cellaring: 4 to 15 years.