Chablis 1er cru Montée de Tonnerre

Chablis 1er cru Montée de Tonnerre2019- Domaine Louis Michel & Fils

CHF239.40 for 6 bottles
  • 05.12.2022
  • Free delivery for orders over CHF 99.–
  • 5% quantity discount for orders over 24 bottles
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Item no.1143205

About the wine

Fine, mineral, flawless. At Domaine Louis Michel & Fils, Chablis is precision work. Crystal clear and significantly different from the lush Burgundians, which are stored in the barrels just a few kilometers south. Chablis demands respect and restraint, even when it comes to wood. More than 40 years ago, Louis Michel banned all wooden barrels from his cellar and became a pioneer of pure expansion in steel tanks. Guillaume Michel remains true to his grandfather's maxim. His unmistakably terroir Chablis is Chardonnay in its purest form, which not only inspires international experts.

Domaine Louis Michel & FilsWhite wine   | 75clFrance,   Burgundy13.512°-14°C100% Chardonnay
Robert Parker: 92/100
Chablis 1er cru Montée de Tonnerre
Serve this wine between 12 and 14°C, it should be aired or carafed before tasting. After airing, this wine offers a perfect balance between mineral freshness and very ripe fruit. The palate is warm, mouthwatering and salty, with a spicy cinnamon finish. Absolutely a treat!!
Recommended by Flaschenpöstlern: Chablis 1er cru Montée de Tonnerre goes well with soft cheese, fish with herbs and poultry.
Located on the right bank of the Serein River, next to the Grand Crus, Montée de Tonnerre is certainly the most prestigious and coveted of the Chablis Premier Crus. The soil is deep, fertile and well drained at the same time. The well-ventilated and southwest-facing vines enjoy plenty of sun and produce a wine with sun-kissed aromas. This is the ultimate expression of a successful partnership between soil and climate: powerful wines that are both complex and balanced... And sometimes it is said that Montée de Tonnerre should be the eighth Grand Cru!! No added yeast, long fermentation in temperature-controlled barrels. Spontaneous malolactic fermentation. Matured for 12 to 16 months. In stainless steel tanks, with as little handling as possible. Long moderately cold stabilization. Fining with bentonite, if necessary, before bottling, the wine is gently filtered once.

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