Grossot Mont de Milieu Chablis 2011 Front Label
Grossot Mont de Milieu Chablis 2011 Front LabelGrossot Mont de Milieu Chablis 2011 Front Bottle ShotGrossot Mont de Milieu Chablis 2011 Back Bottle Shot

Grossot Mont de Milieu Chablis 2011

  • WS92
750ML / 13% ABV
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  • WS92
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750ML / 13% ABV

Winemaker Notes

The Mont de Milieu tastes of lemon cream, citrus and minerals, with stunning focus and persistence. It needs three to five years of bottle age to show all of its complexity and nuance and will benefit from extended cellar-time.

Critical Acclaim

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WS 92
Wine Spectator
On the vibrant, racy side, showing lemon and green apple flavors, with herb and mineral accents. Intense and long, offering a chalky feel, this needs time to unwind. Best from 2015 through 2022.
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Grossot

Grossot

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Grossot, France
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Corinne and Jean Pierre Grossot, now joined by their daughter Eve, represent the third and fourth generations of winemakers at their family domaine. The Grossots cultivate 18 hectares of Chablis vineyards, centered in the village of Fleys, just east of the town of Chablis. All of Grossot’s vineyards are on the right bank of the Serein River which is recognized as the finest part of the Chablis appellation. Their production is about two-thirds Chablis AOC and one third Premier Crus, including Les Fourneaux, Mont de Milieu, Vaucoupin, and Fourchaume. The Grossots seek to produce exceptional Chablis wines by keeping the rich, pure Chardonnay fruit, the unique mineral quality of the Kimmeridgian soil, and the lively fruity acidity and bouquet, in perfect balance. The grapes are hand-harvested and gently pressed in a horizontal pneumatic press to ensure the fullest extraction of flavors and aromas. The juice ferments very slowly at low temperatures in stainless steel tanks, and after a first racking, the wines rest mostly in tanks to develop. All wines undergo malolactic fermentation in all vintages. Bottling is usually done 12-18 months after the harvest. The Grossots’ commitment to making high quality Chablis wines has brought the estate international acclaim. For over 20 years, Jean-Pierre and Eve Grossots’ vineyard practices have followed and exceeded the standards of culture raisonnée. Since 2008, they have been moving towards total organic viticulture. To confirm their fully organic status, the Grossots and have recently applied for organic certification by Ecocert which is expected in 2015. By pruning severely, the vines have adequate aeration so the threat of problems requiring treatments (such as various forms of mildew and botrytis) is largely eliminated. The vines are fertilized when required by using only organic materials, the soil is plowed, and grass is planted between the rows. No synthetic products and fungicides are used. If necessary, the vines are minimally treated with a copper-sulfate mixture. Grossot recycles his vine cuttings as fuel for heating the domaine’s buildings. The Grossots take great pride in their Chablis AOC, which comes from very well-placed sloping vineyards in the communes of Fleys, Chichée and Fontenay. They are able to produce such an exceptionally rich and expressive Chablis AOC because their grapes attain extra maturity, due to the excellent vineyards and their practice of keeping yields low. The soils are all Kimmeridgian limestone-clay with stones and sea-shell fossils. The Grossots usually harvest their Chablis AOC grapes beginning in the third week of September when the fruit has reached an optimal balance of sugar, acidity and pH levels. The wine is aged on its lees in tanks for one year. The Chablis AOC is packed with flavors of ripe pear, citrus and minerals, and has a long, refreshing finish. Always enjoyable on release, it is the ideal introduction to the Grossot’s house style.
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The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

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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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

HNYGOTCMM11C_2011 Item# 144031

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