Our Chassagne Montrachet Premier Cru Morgeot has a lovely pale golden robe. Very fine and mineral, this wine develops aromas of green tea and citrus fruit which with ageing will evolve towards notes of dried fruit and rare spices. Very intense, it is full-bodied and well-structured with a mild tannic dominance which nicely provides an overall equilibrium. The aromatic persistence is remarkable.
Located in central Burgundy in the southern portion of the Cote de Beaune, the Chassagne Montrachet appellation
together with Meursault and Puligny-Montrachet constitutes the prestigious ”cote des blancs”. The Morgeot terroir covers several ’climats’, neighbouring the Abbey of Morgeot, in the south of the village. In the Middle Ages, these lands belonged to the Abbey of Maizieres, who stripped the area to plant vines and construct the buildings necessary for exploitation.One can says that Morgeot is to Cote de Beaune, what Clos de Vougeot is to Cote de Nuits. The second peculiarity of this vineyard is that it is planted with both Chardonnay and Pinot Noir. Morgeot is the best known of the terroirs in Chassagne-Montrachet. The sloping vineyards are orientated east-southeast on clay and marly limestone on a bedrock of hard Jurassic limestone. It is this geology which gives this wine such beautiful minerality. The name of this vineyard is said to come from the Latin word MARGO meaning ”edge, border, margin”. ”Morgeat” is in fact the name of a hamlet in Chassagne-Montrachet which lies precisely on the border between Burgundy’s present-day Cote d’Or and Saone-et-Loire departments. ”Morgeot” would therefore correspond to the ancient Gallo-Roman frontier between the ”Beaunois” and ”Chalonnais” regions.
|Ideal with fine fish and shellfish but also with white meats, poultry in sauce and strong cheeses. This Chassagne Montrachet Pemier Cru Morgeot will be a treat with scallops in cream, grilled red mullet with fennel or
with jambon persille (traditional Burgundy thick-cut ham with parsley and garlic). Try it with epoisses cheese or with small mature goat’s cheese.
Serving and keeping
Serve at 12°C -13°C (53-55°F)
Laying down: This wine has great aging potential, between 7 and 10 years or more. It is well worth waiting.