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Producer: Chateau de ChamillyGrape Varieties: 100% ChardonnayOptimum Drinking: Within 6 yearsWine Style: Rounded dry white with mineralityAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Les Reculerons has a distinctive mineral backbone which underpins floral aromas and a whisper of smoke. A precise and crystalline wine which softens on the mid palate with a rich and rounder texture; finishing on a delicious, tangy saline note.
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 2015 warm summer saw early flowering, with rapid development. Ripening was slowed due to hot July temperatures, but rain at the end of the month eased drought pressures. A cooler August allowed ripening to advance. Fine weather during the harvest resulted in superb quality fruit with excellent phenolic ripeness.
The plot of ‘les Reculerons’ is a one hectare 'lieu-dit', or named plot, which is situated at 250 to 265 metres above sea level. It is planted with a southern orientation at the base of a slope, protecting the site from the northerly winds. The 45 year old vines are pruned according to the Guyot training method and yield 55 hectolitres per hectare. The vines are grown in a grey marl and clay soil with Kimmeridgian layers and brown clay at the surface. There is also silex present in the soil, a flinty component which imparts a subtle smoky character to the wine.
The grapes were vinified with minimal intervention in concrete tanks. Settling took place for 12 to 14 hours after a gentle pressing. Fermentation took place on the lees under controlled temperatures and the wine was aged on its fine lees for 12 months in concrete vats.
Pan-fried halibut, veal, green asparagus or goat’s cheese.
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