CHRISTOPHE 'MONTEE DE TONNERRE'
CHRISTOPHE & FILS
The grapes are picked by hand, pressed, settled in tank overnight, then racked off the heavy sediments after one day before beginning its low temperature fermentation. The spontaneous wild yeast fermentation lasts between 1-2 months and takes place in stainless steel (80%) and the remainder in 228-liter oak barrels (new, 1, 2 and 3 year-old, the total new wood is approximately 7%). Battonage (stirring) is sometimes made, but only in the steel tanks and the frequency depends on the vintage—warm years nothing and in colder ones no more than two times. The first SO2 addition is made after the press before fermentation and the second (and sometimes the last) after both fermentations have finished.
"This was also a strong performance for the 2017 Chablis 1er Cru Montée de Tonnerre, a wine derived from parcels that were largely spared by the frost and hail and accordingly yielded almost 50 hectoliters per hectare. Unwinding in the glass with aromas of lemon oil, white flowers, orange zest and almond paste, it's medium to full-bodied, tight-knit and tensile, with a racy, incisive profile that will reward a bit of bottle age." - The WIne Advocate