Grape Variety :
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").
History & tradition: the name comes from "cassanos", a Celtic word used for a place where oak trees grow; "rachet" means a poor, dry, infertile soil, a paradox when thinking of the richness of the Chassagne-Montrachet wines!
Soil: complex soil, made up of marl, limestone, yellow or red clay, scree and gravel; these soils are mostly light and easy to cultivate; they are located on a mild slope, with good exposure.
Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Yield: 52hl/ha, low on purpose to limit the production of each vine stock.
Supply: grapes and must purchased from regular suppliers.
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).
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
"A generous and elegant wine. Light golden colour. Intense nose of flower, brioche and candied lemon aromas, evolving towards nuances of grilled hazelnut and spice as the wine matures. On the palate, the wine is straightforward, with a nice texture and finesse. It has a long aftertaste where floral and gingerbread notes dominate".
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.
Temperature: 13°C (55°C).
Cellaring: 4 to 15 years.