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1er Cru Montmains

Tasting note by Véronique Boss-Drouhin:

  • A fresh and straightforward wine, typical of Chablis.
  • Clear, straw-yellow color, with green reflections.
  • The complex and mineral nose reveals flavors of citrus and white flowers.
  • Clear-cut impression on the palate. Nice balance between texture and mineral sensations; a wide palette of aromas: citrus, vegetal notes such as asparagus or artichoke; even hints of a marine environment…”.

Serving Temperature: 52/53°F.

Cellaring: 2 to 7 years.

Description

Drouhin Vaudon
Chablis Premier Cru Montmains

 

Soil:

    • The Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea…hundreds of million years ago.
    • This marine origin gives the wines of Chablis their unique flavor.
    • Drouhin estate: 1.78 ha. (4.45 acres).
    • Average age of the vines: 28 years.

Viticulture:

    • Biological cultivation since 1990 and biodynamic cultivation since 1999.
    • Soil maintenance: age-old methods. Ploughing: “buttage” (hilling up around the vine-stocks) in autumn; “débuttage” (ploughing back in spring); work between the rows and the vine stocks done with manual tools only. .
    • Yield: we aim for a lower yield, such as it existed before the new law. This yield is therefore the present maximum yield minus 20%.
    • Average yield at the Domaine: 57.68hl/ha (authorized yield for the appellation is now 58hl/ha).

Vinification:

    • Harvesting: by hand. Pressing: very slow so as to respect the fruit.
    • Juices from the last pressings are not retained.

Ageing:

    • Type: stainless steel tank
    • Length: 7-8 months.

Tasting note by Véronique Boss-Drouhin:

    • A fresh and straightforward wine, typical of Chablis.
    • Clear, straw-yellow color, with green reflections.
    • The complex and mineral nose reveals flavors of citrus and white flowers.
    • Clear-cut impression on the palate. Nice balance between texture and mineral sensations; a wide palette of aromas: citrus, vegetal notes such as asparagus or artichoke; even hints of a marine environment…”.

Serving Temperature:

    • 52/53°F.

Cellaring:

    • 2 to 7 years.

 

 

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