Chartron Trébuchet, part of Burgundy’s Golden Triangle (comprising the Meursault, Chassagne-Montrachet and Puligny-Montrachet appellations), offers us this grand cru Montrachet made from Chardonnay. After drawing the nutrients it needs to flourish from the marl and limestone soils, the noble grapes undergo a traditional vinification process involving direct, relatively gentle pressing in a pneumatic press as soon as the harvest reaches the winery. Fermentation is performed in casks at a deliberately low temperature (between 16° C and 20 °C to preserve the delicacy of the grape variety). The wine is then aged on its lees for 8 to 16 months, with regular stirring of the lees, in casks with a proportion of new wood ranging from 20 to 30%.
Tasty from its youth, the wine offers a fine balance between minerality and lactic and buttery notes. The finish seduces with touches of honey and hazelnut.