" We don't sell the wine without touching the vine "
Chapelle de Blagny Meursault Blagny Premier Cru 2016
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Chapelle de Blagny |
| Grape Type: | Chardonnay |
| Vintage: | 2016 |
| Bottle Size: | 750 ml |
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Chavy-Chouet Volnay 1er Cru Sous La Chapelle is made from 100 percent Pinot Noir.
Total acreage for this wine: 0.1 hectare (0.25 acres)Planting density: 10 000 vines per hectares
Age of the vines: 10 years
At the bottom of the slope in the heart of Volnay, this plot lies on clay-sand soil.
Volnay is located on the steep sloping hill of Chaignot in the Côte de Beaune, where the southeast facing vines have been valued for centuries. These vineyards have been valued and exploited for centuries. Long before the French Revolution, the harvests of Volnay went to the Knights of Malta, the Abbeys of Saint-Andoche d’Autun and Maizières, or to the Dukes of Bourgogne and their successors, the Kings of France.
Volnay has a reputation for being among the most delicate, feminine of the Bourgogne wines. Limestone soil dominates the area, with deeper, gravelly soils at the foot of the slope, where Chavy Chouet’s vines are located.
This Volnay is full of character; broad and fruity. Smooth and elegant tannins make it a feminine wine, marked by aromas of black berries and leather.
Saumaize Michelin Pouilly Fusse Premier Cru La Marechaude is made from 100 percent Chardonnay.
A beautiful Pouilly-Fuisse from "La Marechaude" parcel that Saumaize-Michelin acquired in 2013. Planted on clay and limestone slopes and hand harvested, this Chardonnay offers fresh and elegant notes of white flowers, crisp, citrus and exotic fruits. Powerful and mineral on the palate with a fantastic balance, finesse and freshness. The exceptional terroir brings minerality and juicy flavors of stone fruits, peach and melon supported by subtle toasty notes.
It is now a Premier Cru.
Saumaize Michelin Pouilly Fusse Premier Cru La Marechaude is made from 100 percent Chardonnay.
A beautiful Pouilly-Fuisse from "La Marechaude" parcel that Saumaize-Michelin acquired in 2013. Planted on clay and limestone slopes and hand harvested, this Chardonnay offers fresh and elegant notes of white flowers, crisp, citrus and exotic fruits. Powerful and mineral on the palate with a fantastic balance, finesse and freshness. The exceptional terroir brings minerality and juicy flavors of stone fruits, peach and melon supported by subtle toasty notes.
It is now a Premier Cru.
Roland Champion Champagne Blanc de Blancs Grand Cru Vintage Brut Grand Eclat is 100% Grand Cru Chardonnay from the chalky soils of Chouilly.
This Champagne is full of elegance and finesse. Very complex nose, with a bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.
Bertrand Bachelet Chassagne Montrachet Premier Cru Morgeot is made from 100 percent Chardonnay.
The Chassagne-Montrachet appellation is located in the southern part of the Côte de Beaune and produces mainly white wines.
'Morgeot' is located in the south of the village, characterized by compact limestone soil containing iron oxide, which gives the soil its particular red-brown color.
The wine offers a golden color, a subtle nose of white flowers and honey notes. Full-bodied and well-structured on the palate.
The softness of the Chardonnay on the palate makes an interesting pairing with cooked foie gras; it also sits well with lobster, spiny lobster, or even morel mushroom dumplings or Bresse chicken in a cream sauce.
Boussey Monthelie Blanc Premier Cru Sur La Velle is made from 100 percent Chardonnay.
The name Monthelie comes from Mont Lyoei, mountain of Bacchus. The "Sur la Velle" plot is located on the eastern edge of Monthélie. It borders the Volnay Clos des Chênes Premier Cru to the east. The vineyards here lie on broadly southeast facing slopes with just enough gradient to achieve good drainage.
The Monthelie Blanc Premier Cru Sur La Velle has a beautiful pale yellow color with green reflections.
It is complex and rich with delicious aromas of white flowers, fresh almonds, lemon and minerality.
The finish is long with a very good balance between the excellent ripeness and the perfect amount of acidity.
We recommend this wine with white meat, fish and seafood.
Product Description
This appellation springs from 4 plots, all classified premier cru: La Jeunelotte, La Pièce-sous-le-bois, Sous-le-dos-d’âne and Sous-Blagny : the Meursault-Blagny wine from our domain originates from 3 of these plots (or climats), Sous-le-dos-d’âne, La Pièce-sous-le-bois and Sous-Blagny.
This wine is distinguished for its fine, mineral sensation giving length in the mouth : in the first years, the aroma is rich and ranges from citrus fruit to white blossom moving towards honey, buttered toast and hazelnut.
After 2 or 3 years in the cellar it may be served before dinner with cubes of “jambon persillé” (pressed ham ) or “Comté” cheese; a little older it will be an ideal match for fish quenelles and with slightly more maturity, delicious with veal in cream sauce.
In a good cellar, Meursault-Blagny wine may be laid for 8/10 years.
Winery: Chapelle de Blagny
The hamlet of Blagny is a Cistercian heritage site and even during the earlier gallo-roman period it is believed that the inhabitants cultivated vines.
From the 12th century to the 18th, Blagny belonged to the Cistercian order established in the nearby abbey of Maizières and to this day remains a chapel built in the 15th century.
As commented by several 18th century writers, it appears that the monks’ knowledge of winegrowing had already built up the reputation of Blagny for its fine wine.After the revolution, the domain was sold in 1793 as national property and then acquired in 1811 by an ancestor of the present owners; the five following generations have all been dedicated to maintaining the excellence of the family estate and today, this responsibility is in the hands of Jean-Louis de Montlivault. Etienne de Brichard is preparing himself for the job.
Wine making:
Grapes are handpicked then placed in crates to be carefully transferred to the vathouse; a pneumatic press is used for low pressure extraction of the must.
For the white wines, the must is racked in vats for 24 hours which gives time for the coarse solid matter to settle and immediately after this period, the clear juice is filled into oak casks (only a quarter of the casks are new). The alcoholic fermentation is a natural process without the addition of artificial yeasts; then follows the malolactic fermentation process.
About 14 months later, the wine is racked in vats, filtered and then bottled.
The red wine process starts with fermentation of the de-stalked grapes in vats for approx. 2 weeks during which the colour and the tannins in the grape skin are dissolved; when the sugar is changed into alcohol, the wine is filled into casks and, as for the white, bottled after about 14 months. A quarter of the number of casks is renewed each year.
Terroir:
The terroir of Blagny, which is not more than 40 hectares, comprises 20% of appellations yet "1er cru" of Meursault and Puligny-Montrachet, universally known for excellence of their white wines. Soil, consisting of clay and limestone marl, are suitable for both reds than whites. Vineyards, grouped around the "hameau de Blagny", are located in the highest part of the Premiers Crus.
The vineyards are all located on the terroir of Blagny.
- Vines planted in white located on the commune of Meursault, have "meursault-blagny" appellation.
- Vines planted in white located on the commune of Puligny-Montrachet, have "puligny-montrachet, hameau de Blagny" appellation.
- Vines planted in red located on the commune of have "Blagny, sous le dos d’âne" appellation.
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