AU QUIN CHÂTEAU 2019 (Julien Guillot - Vignes Du Maynes)

The AU QUIN CHÂTEAU is made from Chardonnay grapes coming from the eponymous place. The particularity of this place comes from the fact that the Chardonnay vines are planted alongside Melon de Bourgogne vines, which is an ancient variety of Chardonnay that has mutated and whose genetic heritage has been preserved, particularly in the Jura. The aromatic palette of Melon de Bourgogne differs from the classic Chardonnay's one by its delicate fragrances of wheat ear, straw and hazelnut.

TERROIR

The place Au Quin Château is located in the commune of Martailly-lès-Brancion, on a sloping hillside swept by the northern wind, which is an advantage during hot vintages.

The terroir dates from the Upper Jurassic, and more precisely from the Oxfordian. It was formed between 161 and 155 million years ago when the region was completely covered by seas whose variable bathymetric levels shaped the different sedimentary strata, alternating limestone layers (shallow, warm water) and marl layers (deep water).

The subsoil consists of a basement dating from the Argovian (Middle Oxfordian), made up of whitish marly limestone and yellow marl, on top of which lies a layer of limestone banks dating from the Rauracian (Upper Oxfordian), interspersed with thin marly layers. The fault line around the Au Quin Château place brings the deep, marly Argovian layer to the surface in places.

WINEGROWING & WINEMAKING

The grapes are harvested and sorted, then pressed by a slow and gentle pressing that can last from 4 to 6 hours. The juice which flows from it is then left in its tank for a settling operation which lasts from 6 to 18 hours as needed.

The must is then transferred into tanks to carry out its alcoholic and malolactic fermentations with native yeasts and bacteria, followed by a fine lees ageing phase for 12 months.

Once the maturation phase is finished, the must is racked and slightly filtered before bottling.