Domaine de la Motte Chablis Magnum
20771
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Grape variety: 100% Chardonnay
Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection of wines regarded as offering the best of the region in terms of quality and style.
Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees Celsius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and it is fined between February and March. Cold stabilisation at -3 degrees for 5 days before filtration and finally bottling. From a warmer vintage, this shows riper yet still mineral fruit with added depth from a small (around 10%) addition of oak-aged wine into the blend.
Tasting notes:
This shows ripe, mineral fruit with added depth from gentle oak-ageing. A deliciously precise expression of classic chalky Chablis terroir.
Enjoy with chicken in a creamy sauce, Thai dishes, or simply-cooked fish with a green salad.
Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection of wines regarded as offering the best of the region in terms of quality and style.
Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees Celsius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and it is fined between February and March. Cold stabilisation at -3 degrees for 5 days before filtration and finally bottling. From a warmer vintage, this shows riper yet still mineral fruit with added depth from a small (around 10%) addition of oak-aged wine into the blend.
Tasting notes:
This shows ripe, mineral fruit with added depth from gentle oak-ageing. A deliciously precise expression of classic chalky Chablis terroir.
Enjoy with chicken in a creamy sauce, Thai dishes, or simply-cooked fish with a green salad.
