2023 Technical Specifications
Region Chassagne-Montrachet
Harvest Dates Harvest began 29 August 2023; Les Grandes Ruchottes followed Les Charrières, but the parcel’s exact picking date is not stated.
Production Details The producer described 2023 as a warm but rainy, unstressed growing season with timely rainfall and said the vintage was made according to his biodynamic standard.
Tasting Notes Power, minerality, freshness and limestone-derived bitterness, with a balance of complexity and minerality.
Sources: www.ungerweine.de ↗ · Compare this vintage
2022 Technical Specifications
Region Chassagne-Montrachet
Harvest Dates Harvest began 24 August 2022; no exact Grandes Ruchottes parcel date is stated.
Vine Age Vines planted in 1939.
Pressing Method Crushed Before Pressing When The Skins Were Fully Ripe.
Indigenous Yeast Yes
Barrel Size 228
Closure High-Quality Natural Cork With A Wax Finish.
Production Details For the 2022 whites, fruit was crushed before pressing when skins were fully ripe, indigenous yeasts and bacteria were used, and élevage lasted 18 months in 228-liter barrels before bottling under natural cork and wax.
Tasting Notes Airy aroma with a deep beam of citrus; cool, direct palate with visible barrel framing; grand texture, shape and completeness.
2021 Technical Specifications
Grape Varieties Chardonnay
Drinking Window 2026–2040
Classification Chassagne-Montrachet Premier Cru
Region Chassagne-Montrachet
Soil Thin, Stony limestone soil crossed by marl bands; the upper parcel has shallow red soil rich in iron oxide.
Orientation East-Facing, High On The Slope.
Vine Age The old parcel was planted in 1939 and was described as approximately 85 years old for this release.
Serving Temperature 12°C · 54°F
Production Details Soil work was performed only by horse. The vines were not hedged; high trellising and shoot braiding were used. This cuvée received an additional year of bottle maturation relative to the domaine’s other crus.
Tasting Notes White flowers, pollen, jasmine, lemon blossom, coriander, tarragon, gunflint, rock dust, white pepper, nutmeg, white peach, lime, toasted brioche, almond, pear and rock salt; ample, nearly velvety texture with pronounced energy and persistence.
Food Pairing Lobster, turbot, Bresse capon or veal sweetbreads.
Sources: laroutedesblancs.com ↗ · Compare this vintage