Definition: Chassagne-Montrachet AOC

South of the Côte de Beaune, Chassagne-Montrachet shares with Puligny the privilege of counting among its vineyards the divine Montrachet (pronounced Mon-rachet), a Grand Cru that produces the most prized dry white wine in the world.But the wines of Chassagne hold many other treasures, including some twenty Premiers Crus. This large hillside brings out the best in both Burgundy grape varieties (two-thirds Chardonnay and one-third Pinot Noir).

Classified as a communal AOC with 16 Premiers Crus in 1970. Production area of nearly 305 hectares. The appellation covers a total of 339 hectares, of which 159 hectares are classified as Premiers Crus. Vinified in white and red. Grape varieties: whites: Chardonnay and Pinot Blanc; greys: Pinot Beurot; blacks: Pinot and Pinot Liébault. To produce red wines, the incorporation of white and grey grape varieties such as Chardonnay and Pinots into the harvest is authorised, provided that they do not exceed 15%. The white wine can be kept for 3 to 8 years, the red wine for 5 to 12 years, or even longer depending on the vintage and the premier cru. Ideal serving temperature: between 12 and 14°C for white wine; between 14 and 15°C for red wine. Pair with: white wines with a hot starter, pie or quiche, fish such as sea bass or turbot, scallops with basil and lemon; red wines with chilli con carne, grilled or roasted red meat, or poultry.

Chassagne-Montrachet whites express aromas of hawthorn, acacia and honeysuckle, as well as verbena and hazelnut. Ageing brings out notes of honey and ripe pear. Chassagne-Montrachet wines are often opulent, with a rounded palate. Their power makes them the perfect accompaniment to fine white meats such as poultry and veal in sauce. Not to mention their performance with fish, whether in spicy couscous or Asian-style, with curry and wok. Premiers Crus are easily satisfied with lobster and crayfish, or even cooked foie gras. The red wines express morello cherry, wild strawberry, raspberry, etc. A few spicy notes sometimes complete this bouquet. Beneath the delicious flesh are tannins that are firm in their youth but, when mature, give way to a concentrated and flavourful structure. They complement fine cuts of meat such as grilled and roasted lamb. Their aromatic power balances that of grilled pork and poultry with curry or tandoori. Premiers Crus require at least game birds. Two million bottles are produced each year from an area of 305 hectares, representing 9% of the volume of the Côte de Beaune Villages. For more information on this appellation, please consult the appellation fact sheet and map.