[ Home > Wines > Burgundy & Beaujolais > Burgundy & Beaujolais > Jadot Chassagne Montrachet Grande Montagne 2005 ]
Chassagne-Montrachet lies at the southern end of the "Côte des Blancs," the four mile strip of the Côte de Beaune in which Puligny, Meursault and Blagny are also situated, collectively producing the most revered white wines of Burgundy. Chassagne-Montrachet covers 867 acres, of which 31 are occupied by the three great white grands crus of Le Montrachet and Bâtard-Montrachet, shared with Puligny-Montrachet, and Criots- Bâtard-Montrachet, situated solely in Chassagne-Montrachet. Of the balance, 392 acres are in seventeen premiers crus comprised of a total of 54 parcels, all of which are ranked premier cru both for red and white wines; these are augmented by another 243 acres of red vines under the Côte de Beaune-Villages appellation. Chassagne-Montrachet is the only commune of the Côte de Blancs in which red wine production surpasses that of white by a margin of just under three to two in a total average annual production of 10,484 hectolitres (116,490 cases). The name "Chassagne," or "Chassaigne," is derived from the common Latin word "cassina," meaning a small house. Its bucolic village, noted for its truffles as well as its wine, has been a viticultural area since the third century. although it was not until the 1800s that wine outdistanced wheat. La Grande Montagne, as the name suggests, lies at the very summit of the Chassagne-Montrachet slope, facing southeast. The place-name comprises four premier crus scattered at the top of this slope: La Romanée, with 8.3 acres; En Virondot, with 5.6 acres; Les Grandes Ruchottes, with 5.3 acres; and the tiny La Grande Montagne proper, itself broken into three parcels, with 1.2 acres. Maison Louis Jadot maintains purchase arrangements with growers in this climat based on the quality of the harvest in each vintage. The clay and limestone soils of the upper reaches of the hillside give La Grande Montagne both elegance and structure. Refined white flower and white fleshed fruit aromas and flavors are lent a rich, vanillin toastiness and silky texture through fermentation in oak barrels followed by 12 to 15 months’ aging. The finish is vibrant and balanced. |
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