CHASSAGNE-MONTRACHET WHITE WINE 2020 (Domaine Sylvain Morey)

The CHASSAGNE-MONTRACHET VILLAGE cuvée is a blend of three plots, Le Petit Clos, Les Pierres and La Bergerie, each of them produces wines with very distinct characteristics that perfectly balance the final cuvée. The yield is approximately 57 hl/ha.

TERROIR

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

• The plot Le Petit Clos faces east and is situated at an altitude of about 250 metres. The vines were planted here in 1997 in a fluvial soil made up of pebbles and limestone 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.
  Nestled in the hollow of the village, well sheltered by the houses and surrounded by an old wall, Le Petit Clos enjoys an early micro-climate and produces rich wines.
  
  
• The plot of Les Pierres faces south and is situated at an altitude of 220 metres. The vines were planted here in 1997 and the soil is the same as the one of Le Petit Clos, with a thick layer of clay.
  The particularity of this plot comes from its location, right next to the old village wash house, which makes the grapes ripen early despite its frequent exposure to frosts which always limits the quantity produced.
  
  
• The La Bergerie parcel faces south-east and is situated at an altitude of 240 metres. The vines were planted here in 1959 and 1974. Its soil is identical to the other two plots, with deep clay but a higher concentration of pebbles and limestone gravel.
  This parcel, which is rent by the estate, is located near the Château de Chassagne-Montrachet and produces lively, well-structured grapes that perfectly complement the riper grapes of the two previous parcels.

When blended, these three parcels produce round, powerful wines with good acidity.

WINEGROWING & WINEMAKING

The grapes are harvested by hand and the whole bunches are immediately pressed by pneumatic pressing without crushing. It is followed by a cold static settling operation to allow the large lees to settle to the vat's bottom. The next day, the clarified juice is transferred to 350-litre oak barrels with 20% of new barrels. The alcoholic fermentation starts spontaneously under the effect of the indigenous yeasts, followed by the malolactic fermentation.

The must is aged on its fine lees for 16 months, without stirring, and once this is complete, the musts from the different containers are racked and blended in stainless steel tanks for two extra-months.
The wine is then fined with casein but not filtered before bottling.