Chablis Premier Cru Les Montmains — 2020

Introduction

Les Montmains is located on a spectacular slope in a widely open valley with abundant sunshine. A beautiful terroir for this excellent, racy Premier Cru.

Domaine Laroche owns 1.46 hectares (3.61 acres) of Chablis—Montmains Premiér Cru on the left bank of the Serein River. Clay based soil and excellent exposure make for an early-ripening site.
Viticulture: One man, one plot: There are more than 30 people who are dedicated to caring for the 90-plus hectares (222.39 acres) of Domaine Laroche vineyards, with each person responsible for only one plot. This tailor-made approach allows them to manage the vineyards with precision, speed and accuracy. Everyone at Domaine Laroche practices “lutte raisonnée,” or “reasoned protection,” (using chemical intervention only when required): The vineyard is plowed to aerate the soil and encourage development of the root system, as well as the organic life in the soil. Vines are pruned and trained by hand, with a strict pruning and debudding regimen. Leaf plucking occurs to aerate the canopy and avoid the development of botrytis, while trellising aerates the grapes and provides them with favorable exposure.
Vine Age: 30+ years
Density: 5,880 vines per hectare (2,380 vines per acre); massal selection from Laroche old vines for the new plantings.

Harvest 2020 started on August 25th. The harvest was impacted by drought, particularly the yields of certain plots that were well exposed to the sun. The Blanchots and Chablis Vieille Voye were the first plots to be harvested, followed closely by the Premiers Crus

Pressing: The grapes are harvested and sorted by hand. Whole bunches in a pneumatic press, then 12 hours settling at 12° C to 15° C (53° F to 59° F) in large vats.

Fermentation: The must ferments for 3 weeks, a part in stainless steel vats and the other one in French oak barrels.

Maturation: 9 months aging in the same vessel type as fermentation. The wine will then be blended and aged further on fine lees for about 8 months depending on tastings.

Filtration: Minimal filtration is used to preserve and maximize the natural character of the wine.

Aromas of lime zest and fresh citrus fruits balanced by pleasant density on the palate. A generous mouthfeel with body and structure.