CHABLIS GRAND CRU "MOUTONNE", MONOPOLE

Tasting notes:

Beautifully clear golden-green robe with very bright reflections. Nose is fleshy fruit (peach, nectarine) with discreet citrus and floral notes (jasmine, violet). Mouth is ample and generous with a very distinct marly minerality due to the micro-terroir. Immense freshness, light and supple woody hints with an exceptional persistence.

Serving suggestions
:

"La Moutonne" Grand Cru will perfectly accompany the noblest fish or shellfish, lightly fried in the frying pan or with a creamed sauce. If drunk when aged, this Grand Cru will wonderfully suit a farm chicken in a cream-based sauce.

Serving and keeping
Serve between 10 and 12°C (50°F - 53°F).
Laying: Preferably lie for several years to attain its peak. Exceptional for keeping.

La Moutonne is a 6-acre vineyard nestled in a natural amphitheatre in the heart of the Grand Cru sector of the historical age-old Chablis wine country. Its shape and ideal spot make it a natural solar receptor. Sitting 95% on Vaudésir and 5% on Preuses (formerly owned by the Pontigny monks), La Moutonne is a DLD monopoly. With a South-southeast exposure, its pronounced central slope (almost 40%) protects this vineyard from north winds. It is also located on a major geological stratus from the second era known as kimmeridgian, with a clay and limestone soil. This particular stratus is characterized by the presence of marly limestone containing fossils of a small comma-shaped oyster (Ostrea Virgula). These soils are soft and crumbly with a rather pale colour. Great care is taken to deal with winter freezing in this vineyard, in the most durable way from an ecological aspect. An installation of heated electric wires allows the prevention of spring frost in an innovative and environmentally-friendly manner. As throughout the Long-Depaquit Estate, cultivation of the vine here respects the environment.

Vinification
:

At the heart of the Estate, the grapes are slowly and softly pressed with a pneumatic winepress to avoid extracting any herbaceous vegetation or oxidation of the juice.
During the vinification process, our intervention is as neutral as possible to not introduce or allow the development of any element which could affect the pure expression of this very particular terroir. A rigorous must-racking is therefore carried out during 18 to 24 hours in order to obtain a clear juice free from any unwanted components.
Fermentation naturally occurs under controlled temperature to preserve the initial grape flavours. A portion of the volume is isolated (approximately 25%) for vinification in oak barrels. The subtlety of "La Moutonne" would not be suitable for an accentuated woody tone which the use of a majority of new oak barrels would give it. For this reason, a combination of recent barrels (used only once or twice previously) and a very small proportion of older barrels (up to 5 previous wines) were used for this delicate vintage.

Ageing :

The barrel wine is stirred to agitate the lees as soon as alcoholic fermentation is over (at about 2 weeks after harvesting) and up until the beginning of malolactic fermentation. The dead yeast stirred up during this operation decomposes and contributes to the future wine and to its balance.