Varietal

100% Chardonnay.

Tasting notes

Pale gold colour.

Open nose reminiscent of fruit, almond, butter and fresh liquorice.

Round, dense, and buttery on the palate with flavours of citrus marmalade and toasted almond.

Food and wine pairing

Perfect with all fish and shellfish as well as with white meats.

Serving suggestions

Serve ideally at a temperature of 14°C. (57°F.).

Ageing potential

4 to 6 years.

Origin

34 hectares are classified as Premier Cru Fourchaume. Located in the commune of La Chapelle-Vaulpelteigne, just north of the hillside where all the Grands Crus are found, it is a jewel among the Premiers Crus. Because of its international reputation, Fourchaume is one of the flagship Climats, along with L'Homme Mort, Vaulorent, Côte de Fontenay and Vaupulent.

The slope is gentle and even, over Kimmeridgian marl, with a south-westerly exposure, and lies in the Fontenay-près-Chablis valley to the north-east of Chablis.

Hugues de Montaigu, Bishop of Auxerre, was one of the pioneers of the Cistercian tradition in Chablis. At that time, the monks were already working on the creation of their white vin de garde, synonymous with high quality. Their heritage is reflected in every wine in our MONTAIGU collection.

Vinification and maturing

- partial reception of grapes in 15 kg cases
- pneumatic pressing
- static cold settling
- alcoholic fermentation begins in stainless steel vats
- after 3 days, 15% of the juice is racked and placed in fine-grained barrels for 1 to 2 years to continue the alcoholic fermentation with weekly stirring of the lees
- Fermentation in stainless steel vats for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve as much fruit as possible.
- 100% malolactic fermentation
- ageing on fine lees for around 10 months