William Fevre Chablis Montmains Premier Cru 2018

William Fevre Chablis Montmains Premier Cru 2018

$78.00

Bright and ripe for the vintage with ripe red apples and hints of pie crust and stone. Full-bodied and layered. Impressive palate. Drink or hold.

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SKU: 012209-201875 Categories: , ,

Source: jamessuckling.com. Issue Date: December 20, 2020 (JS-94)

Bright and ripe for the vintage with ripe red apples and hints of pie crust and stone. Full-bodied and layered. Impressive palate. Drink or hold.

Source: July 2020 Week 2, The Wine Advocate; Issue Date: 16th Jul 2020 (RP-92)

Offering up aromas of crisp green orchard fruit, dried white flowers, oyster shell and iodine, the 2018 Chablis 1er Cru Montmains is medium to full-bodied, deep and layered, with a satiny attack, fine depth at the core, lively acids and a long, expansive finish. This is very promising.
Drink Date 2020 - 2038

Source: Winemaker,

VINEYARD
Le Premier Cru Montmains a une typicite tres marquee par son terroir, un terroir tres caillouteux qui donne un vin aux aromes mineraux tres prononces, avec une puissance extraordinaire et une excellente aptitude au vieillissement.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELATION: Marl and clay
DOMAIN SURFACE: 3.69 hectares
APPELATION SURFACE: 98 hectares
ORIENTATION OF THE PARCELS: Southeast

TASTING
TASTING NOTE: A structured, lively and mineral wine with good length on the palate. Both straightforward and fresh, with exemplary concentration.
FOOD/WINE PAIRING: Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Chanterelles risotto.
SERVING TEMPERATURE: Between 12?C to 14?C

KNOW-HOW
HARVEST: manual.
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1? - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.

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