Chateau de la Cree Les Tourelles de la Cree Montagny Premier Cru 2016
Critical AcclaimAll Vintages
Today the Chateau’s vineyards include seven rare Premier Cru blocks located entirely along the renowned Côte d’Or escarpment, home to some of the world’s most storied Pinot Noir and Chardonnay wines.
Comprising 25 acres of prime vineyard blocks in Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet, Santenay and Maranges, the Chateau de la Crée estate features a two-to-one varietal ratio of Pinot Noir to Chardonnay, with 40% of all plantings in Premier Cru sites. Biodynamic farming practices are employed in all our vineyards to drive optimal terroir expression, and ensure soil and plant health.
Chateau de la Crée is uncompromising in its dedication to terroir transparency and its focus on sustainability.
One of the top appellations for white Burgundy from the Cote Chalonnaise, Montagny is comprised of large number of Premier Crus vineyards. Its wines (made of Chardonnay) tend to have a finesse and body not found elsewhere in the Cote Chalonnaise.
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.
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.
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.