Vineyard & Vinification Note
Jean-Marc’s number one priority is to respect the terroir he has inherited. The soil is ploughed all year long. Organic fertilisers are adapted to the needs of each vine and the specific nature of each plot. Sustainable methods are used to fight against fungal diseases with maximum respect for the vines and their environment. A true believer in the saying that “great wine is made in the vineyard”, Jean-Marc lavishes great care and attention on his vines: March pruning, green harvesting, and manual picking account for quality grapes that are absolutely essential for making great wine.
The harvest is done by hand. As soon as they are cut, the bunches are brought to the vat room and put whole into the pneumatic press. The juice goes from there to the underground cellar via gravity flow and is put into oak barrels, 30% of which are new. The wines age there under ideal conditions for 12 months after alcoholic and malolactic fermentation. Starting in 2005, Jean-Marc decided that the wines would benefit from longer ageing. They now spend 6 months in stainless steel vats before bottling for improved stabilisation and efficient natural clarification
Intense nose, brioche, toast, vanilla and pineapple aromas. The palate is round and full, the aromas on the nose of toast and pineapple dominate the mouth. Great finish. Beautiful wine. Vegan.
Burghound Tasting Note
Once again, the nose is firmly reduced and unreadable. By contrast there is lovely freshness and verve to the bigger, richer and more concentrated flavors that boast plenty of sappy dry extract that buffers the moderately firm core of ripe acidity shaping the impressively persistent and powerful finish. This isn’t especially refined but it certainly doesn’t lack for character or quality. One to consider.90-93 Points, June 2018
This Chassagne will pair well with fish and shellfish and soft cheeses such as goats cheese.