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Producer: Chateau de ChamillyGrape Varieties: 100% ChardonnayOptimum Drinking: Within 6 yearsWine Style: Balanced textural complex whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Les Burnins brings together the dynamic and precise qualities of the Montagny AOC, with the complexity of a Premier Cru terroir. This cuvée has a wonderful mouth filling texture and a beautifully balanced structure, with enticing notes of white peach and hawthorn. Generous and persistent on the finish.
Château de Chamilly is situated in the appellation of Bourgogne Côte Chalonnaise, between the Côte de Beaune to the north and the hills of the Mâconnais to the south. The Château was purchased by the Desfontaine family in the 19th century and the vineyard was then expanded to include several blocks of first growth land in Mercurey. The estate has been handed down through the generations and since 1999, the 16 hectare estate has been run by Véronique Desfontaine and her sons, Xavier and Arnaud. They studied viticulture and gained experience in Australia and New Zealand respectively. There is a strong focus on quality, while maintaining utmost respect for the vineyard. It is managed following the principles of 'la Lutte Raisonnée', or sustainable agriculture and farmed using organic preparations. A philosophy of minimal intervention takes place in the winery, where they produce delicious benchmark Côte Chalonnaise wines.
The grapes come from the Premier Cru single vineyard of 'Les Burnins'. The 1.67 hectare plot has a south to south westerly orientation and is situated at an altitude of 290 to 310 metres above sea level. The middle of the slope and the lieu dit of ‘Les Burnins’ are Premiers Crus are arguably some of the best parcels of vines in the Montagny appellation. Half the Chardonnay vines are 50 years old, with the remaining half 25 years old. These deep rooted Guyot trained vines penetrate the layers of clay and limestone with white, flinty silex soils.
The grapes were hand-harvested and vinified with minimal intervention. Settling took place for 12 to 14 hours after a gentle pressing. The vinification took place without the prior addition of sulphur; a minimal amount was added when the alcoholic fermentation was complete. Fermentation and ageing took place in Burgundian oak barrels for 12 months, of which 10% was new oak.
Creamy chicken with wild mushroom; swordfish baked with leeks or goat’s cheese.
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