CHASSAGNE-MONTRACHET RED WINE 2022 (Domaine Sylvain Morey)

The CHASSAGNE-MONTRACHET VILLAGE is a blend of three parcels, Les Lambardes, Les Chambres and La Bressonne, each of them produces wines with very distinct characteristics and perfectly balances the final cuvée. The yield does not exceed 27 hl/ha.

TERROIR

CHASSAGNE-MONTRACHET VILLAGE is made from three parcels with vines of different ages and with very different soils:

• The La Bressonne parcel faces east, at an altitude of approximately 210 metres. It has the oldest vines on the estate, planted in 1956. Its soil is formed by a hillside foot complex whose detrital material has been brought by torrential streams draining the Burgundy plateaus and forming a very spread out alluvial cone. It is mainly composed of limestone blocks, pebbles, sands, marls and clays.
  In this heavy and thick soil, the old mossy vines with low yields produce powerful wines.

• The Les Chambres parcel faces east at an altitude of about 210 metres. The vines were planted here in 1974. The soil is the same as the La Bressonne plot's one, it is an heavy soil composed of limestone blocks, pebbles, sands, marls and clays.
  The vines here produce fruity and lively wines.

• The plot known as Les Lambardes faces east and is located at an altitude of approximately 220 metres. The vines were planted here in 1967. The soil is of fluvial origin and consists of limestone pebbles and gravel, sand, feldspathic quartz and limestone silts carried during the Quaternary period, 3 million years ago, by the Cozanne, a torrential tributary of the Dheune which flows through the village of Chassagne-Montrachet.
  On these well-drained soils, the old vines provide low yields and wines of great fineness.

The blending of the three plots combines power, fruitiness and finesse which bring balance to the final wine.

WINEGROWING & WINEMAKING

The grapes are harvested manually and sorted once in the vineyard and a second time in the winery. The grapes are 70% de-stemmed but not crushed. Maceration lasts 22 days with daily pumping over (an operation which consists of removing the juice from the vat's bottom and pouring it back into the vat's top in order to reincorporate the marc cap into the must).

During this period, the alcoholic fermentation takes place with the native yeasts. When it is over, the must is pressed, the free-run juice and the press juice are blended and put into barrels of 350 and 228 litres (20% of which are new) where they are aged on their fine lees for 20 months. The malolactic fermentation is carried out with the indigenous bacteria.
At the end of the ageing process, the musts from the different barrels are racked and blended in stainless steel tanks where they rest for 2 extra-months, then they are bottled without filtration.