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Chateau de Chasssagne-Montrachet Chassagne Montrachet Vieilles Vignes Blanc 2012

Chardonnay from Chassagne-Montrachet, Cote de Beaune, Cote d'Or, Burgundy, France
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    Winemaker Notes

    Notes of petrol and exotic citrus fruit, with good acidic tension and palate-staining flavors. Bright acids keep everything in balance.

    Critical Acclaim

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    Chateau de Chasssagne-Montrachet

    Chateau de Chassagne-Montrachet

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    Chateau de Chassagne-Montrachet, Chassagne-Montrachet, Cote de Beaune, Cote d'Or, Burgundy, France
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    The Bader-Mimeur family has owned and managed the vines in and around Chassagne-Montrachet since the 1700s. The château itself dates back to the eleventh century. Charles Bader was a wine merchant at the Halle-aux-Vins in Paris. He married Elise Mimeur in 1920. Her father, Charles Mimeur, owned the Domaine du Chateau de Chassagne-Montrachet. Because of a family division, the chateau (located next door) is now run by another producer who markets wines from many other regions of Burgundy. However, the Bader-Mimeur family owns and manages 98% of the vines of the Château de Chassagne-Montrachet as well as other vines located in the Chassagne-Montrachet and Saint Aubin villages. Alain and his wife Marie-Pierre Bader-Fossier are in charge of the domaine while Jean-Luc Huguenin is the vineyard manager and maître du chai, in charge of making the wines.

    The Chateau de Chassagne Montrachet property totals 5.07 hectares (2.43 in Chardonnay and 2.54 in Pinot Noir), all located within the Chassagne Montrachet producing area. Production totals about 33,000 bottles a year (2,750 cases).

    One of the amazing things about this domaine is the placement of their vines. Their Bourgogne Pinot and Chardonnay come from just outside the Chassagne appellation, while their Chassagne plots lie within extreme proximity to both Batard-Montrachet and Chevalier-Montrachet. The vineyards are plowed and pruning is short. Grapes are all harvested by hand. Fermentation begins with a pied de cuve, and the wines are aged in barrel for approximately a year. Bottling is done after a light filtration.


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    A Côte de Beaune village most famous for its beautifully textured and powerful whites, Chassagne-Montrachet reaches farthest south in the Côte d’Or, save for the village of Santenay. It has three Grands Crus vineyards: Le Montrachet, Bâtard-Montrachet and Criots-Bâtard-Montrachet. Le Montrachet and Bâtard-Montrachet overlap with and are (confusingly) shared with the village of Puligny-Montrachet. But Chassagne-Montrachet bears sole ownership of the Criots-Bâtard-Montrachet Grand Cru.

    The beauty doesn’t stop there as the village has a great many outstanding Premiers Crus wines and village level wines. Most famous Premiers Crus vineyards include Les Chenevottes, Clos de la Maltroie, En Cailleret and Les Ruchottes. Also, village level wines offer many lovely examples of what Chassagne-Montrachet has to offer, but at more approachable price points and perhaps less demand of waiting.

    The best sites in Chassagne-Montrachet have complex soils of sedimentary rock and limestone (with less marl). Whites, which are by law composed of 100% Chardonnay (as in all classified white Burgundy from Côte d’Or), have steely power, bright and concentrated citrus, stone or tropical fruit characteristics and attractive textures ranging from plush to tactile, grippy and mineral-driven.

    There is some fine Pinot noir produced from the village. These wines tend to be high-toned and earthy, with wild herb aromas and suave tannins.


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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    CNLCNS603_2012 Item# 217849