CHABLIS 1ER CRU MONT DE MILIEU 2024

Production area

Like Chablis appellation, the main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago). The 34 hectares of the Mont de Milieu “umbrella” vineyard are located on the right bank of the River Serein in the communes of Fleys and Fyé. It enjoys a geographical situation comparable to those of the grand crus and its south/south-east aspect guarantee extremely good sunshine.

Origins

The term "Mont de Milieu" refers to an ancient separation between Burgundy and Champagne, still symbolized today by a stone milestone erected at the top of the hill.

Varietal

100% Chardonnay

Tasting notes

COLOUR: Pale gold in colour with sometimes green hues.
NOSE: Aromatically, the Premier Cru is highly complex. Sometimes closed when it's young, it develops in very few years (between 2-3 years) floral or mineral aromas depending on the vintage.
PALATE: Deep, structured with Persistent and impressive aromas.

Vinification and maturing

A gentle pneumatic pressing extracts a high-quality, homogeneous juice while preserving the integrity of the grapes. After static settling, alcoholic fermentation takes place in temperature-controlled stainless steel tanks (18-20°C) to maintain freshness and aromatic purity. Following malolactic fermentation, the wine is aged for 12 months in oak barrels on full lees, with regular bâtonnage, enhancing richness, texture and complexity.

Food and wine pairing

It can be enjoyed young (2-3 years old) with veal or poultry in sauce, crustaceans and shellfish, grilled fish or fresh cheese.

Serving suggestions

Ideal served at a temperature situated between 12 and 14°C (54-57°F.).

Ageing potential

From 5 to 10 years.

Vintage : 2024

The 2024 vintage in Chablis was marked by exceptionally wet weather, with nearly 50% excess rainfall. Flooding began as early as March, followed by spring frosts and hail on May 1st (nearly 2,000 hectares affected), significantly impacting the vineyards. An unstable flowering period, coulure, millerandage, and strong mildew pressure limited yields. Harvest started in late September, revealing considerable variability between parcels, yet the first juices show fine tension, pronounced minerality, and fresh aromas of white fruit and citrus.

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