GRAND CRU CHEVALIER-MONTRACHET
Michel Colin-Deléger created his eponymous winery in the renowned village of Chassagne-Montrachet in 1987. He has since forged an enviable reputation as one of the finest producers of this Burgundian appellation, crafting distinguished Premier and Grand Cru wines that offer abundant ripe fruit aromas, concentrated flavors and layered complexity. Michel’s sons, Philippe and Bruno, inherited the original Domaine Colin-Deléger vineyards. Today Michel still actively oversees the production of his wines from his three most prized vineyard sites: Chassagne Premier Cru “En Remilly,” the famous Puligny Premier Cru “Les Demoiselles,” and its neighboring Grand Cru Chevalier Montrachet. Over the last few decades, Michel has mastered his craft and production of wine follows his exacting standards.WINEMAKING & VINTAGE NOTES
Chevalier Montrachet sits atop the famous Grand Cru Le Montrachet itself. Higher and steeper in elevation than its renowned neighbor below, Chevalier has more small limestone rocks (cailloux), clay, and the bedrock closer to the surface. Its elevation, pitch, and due easterly exposure make it a perfect “sunbench” for growing some of the world’s greatest Chardonnay. Grapes are hand-harvested at optimum ripeness in small bins, and carried to the winery for a gentle pressing in the pneumatic bladder press. The must is allowed to settle for 24 hours (debourbage) to allow the gross lees to settle out, and the wine descends by gravity into a single, new custom-made 360 liter oak cask for primary and malolactic fermentations. The must is stirred (batonnage) approximately once a week during malolactic fermentation to allow the yeast cells to “nourish” the wine. The wine is aged for 15 months in the barrel before it is bottled.TASTING NOTES
Chevalier Montrachet is an ethereal beverage, in depth complexity and ageability. Because its soils are leaner with less clay, Chevalier tends to possess more minerality when young, occasionally seeming somewhat austere. Patience is rewarded when after 10 to 15 years it blossoms into a perfect balance of pear-apple compote, truffled honey, and wet stones combined with a forest floor, wild mushroom aroma. Serve chilled and allow to come to room temperature. Noble white fishes, such as John Dory, Dover Sole, and halibut make fine partners, as do chicken and veal, especially when accompanied by refined sauces of wild mushrooms.