Grape Variety :
Site: Criots-Bâtard-Montrachet lies in Chassagne, right below the Bâtard-Montrachet vineyard. It is one of the greatest white wines of the Côte de Beaune.
History & tradition: the term "criot" derives from "crai", meaning stony soil.
Soil: located on a mild slope, the soil is a brownish limestone mixed with gravel. The secret of this exceptional terroir comes from the unique interaction between the deep layers of limestone and the roots of the vines.
Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and l imit the production of each vine stock.
Yield: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.
Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.
The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).
Type: in barrels (25% 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.
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 golden colour shows bright reflections. The aromas reveal complex notes of white fruit associated with touches of vanilla, almond and grilled bread.A very long finale with hints of preserved and ripe fruit".
The wines from the Côte d'Or had excellent levels of maturity, good sugar/acid balance and a satisfactory health status. The potential degrees were normal to high. We took advantage of the excellent state of the grapes to use indigenous yeasts during alcoholic fermentations. They lasted about 3 weeks during which we practiced light "batonnage” (lees stirring). The oak ageing is very soft, the lees are of good quality and the ageing will continue in good conditions.
Temperature: 13°C (55°F).
Cellaring: 8 to 25 years.