Chardonnay Unoaked 2016

Chamonix Chardonnay on release has a bright straw colour with greenish highlights and an intense aroma that recalls ripe apples and pears with hints of herbs and tropical fruit. Bright and steely dry in flavour, the grapefruit and spice sensations are buoyed by zesty acidity that refreshes the palate through a smooth finish.

GRAPES

Chardonnay 100%

VINIFICATION & AGING

Grapes are soft-crushed and the must separated from the skins; fermented at 14-16° C for about 2 weeks in stainless steel tanks.

The wine, of about 13.5% alcohol, matures for 4-6 months on the lees in tanks before being bottled and cellared until release.

Tasting Notes

Sauvignon Blanc 2016

On release our Sauvignon Blanc shows a pale straw colour with greenish highlights and ample yet refined aromas, with scents reminiscent of tropical fruit and lemon grass, with figs and pomelo grapefruit on the palate. It is full and round with rich fruit sensations balanced by bracing acidity.

The wine reaches a prime in about 2-3 years, but top vintages may retain style up to 5 years.

GRAPES

Sauvignon Blanc 100%

VINIFICATION & AGING

Grapes are soft-crushed and the must chilled overnight before fermentation at 14-16° C for 20 days in stainless steel tanks.

The wine will spend about 6 months on the lees in tanks, after which it is fined, filtered, and bottled.

Tasting Notes

Chardonnay 2015

Our Chamonix Chardonnay is released in the first year after the harvest. The wine shows bright straw yellow colour with golden highlights and ample aromas in scents that recall tropical fruits and grapefruit, mingling with hints of oatmeal, caramel and nutmeg. Medium-bodied with richly complex flavours, mellow fruit sensations are deftly fused with oak in a long, elegant finish.

It should reach its prime in about 5 years from release.

GRAPES

Chardonnay 100%

VINIFICATION & AGING

Grapes are soft-crushed and the must fermented (spontaneously) for 15-30 days at 18-22° C in small barrels of French oak barrels (about 40% new annually), in which malolactic fermentation occurs naturally during a year of maturing on the lees for approximately 11 months. The wine, of about 13.5% alcohol is lightly fined and filtered prior to bottling.

Tasting Notes

Chardonnay Reserve 2015

We release our Chardonnay Reserve in the first year after the harvest. It has a bright straw yellow colour with golden highlights and exquisite aroma, with scents reminiscent of tropical fruit, ginger, spice and oatmeal. Well structured, with flavours of lime and toasted almonds on the palate.

Prime drinking begins at 3-4 years, although top vintages remain impressive for up to 10 years.

GRAPES

Chardonnay 100%

VINIFICATION & AGING

Grapes are de-stemmed, soft-crushed and the must macerated with the skins at cold temperatures for 6 to 8 hours followed by fermentation at 22-24° C for about 3 weeks without selected yeast (spontaneous) in traditional 228l French Allier barriques.

The wine, of about 13.5% alcohol, remains on the lees where it undergoes malolactic fermentation and is stirred periodically in what is known as batonnage. The Chardonnay Reserve is kept in barrels for 14 months and 20% is matured in Nomblot eggs. Each barrel must be judged worthy of the final blend.

Tasting Notes

Reserve White 2015

Sauvignon Blanc Reserve in the first year after harvest shows a pale straw colour, fresh aromas with scents of exotic spice, figs, grapefruit and thyme. On the palate it is full and round with rich fruit sensation and minerality balanced by bracing acidity.

The wine reaches its prime in about 5 years after release.

GRAPES

Sauvignon Blanc 79%
Semillon 21%

VINIFICATION & AGING

Whole grape bunches are selected on sorting tables, destemmed and soft-crushed and the must is macerated with the skins for 18-24 hours at 6-8° C before being fermented in French oak barrels for 10-15 days.

10% of the Sauvignon is whole-bunch fermented 'Maceration Carbonique' and matured in oak. The wine of about 13.5% alcohol remains on the lees in oak for 11 months, with 40% new French oak.

Tasting Notes