Côte de Beaune
Chevalier-Montrachet
La Cabotte
Grand Cru - Domaine
In Burgundy, a cabotte refers to a small dry stone shelter built next to the vines, once used by wine-growers to eat lunch in the shade or as a shelter in the event of bad weather.
The one this plot is named after still stands strong today, on the edge of the Montrachet and Chevalier-Montrachet appellations.
Domaine Bouchard Père & Fils consistently vinify the grapes from this subparcel (0.21 hectares), the most prestigious in Chevalier–Montrachet, separately. Located in the extension of Montrachet, it was already part of this appellation at the beginning of the 20th century.
Grape varietiy
Chardonnay
Soil
Limestone marly gravelly
Exposure
East / South-East
Surface area
0,21 hectares
Terroir
— This subparcel, which was listed as Montrachet until the beginning of the 20th century, differs from its neighbours Montrachet and Chevalier-Montrachet as it lies between two geological faults.
— Marly and very chalky, the gravelly, loose subsoil distinguishes it from Chevalier-Montrachet, where the bedrock outcrops, and from Montrachet, where the soil is deeper.
— This terroir benefits from an ideal slope and is swept by the north wind.
Expertise
— HARVESTS : This microplot requires the utmost precision at each key step of the process. Hand-harvested in 13 kg crates, the grapes are then meticulously sorted by our teams.
— VINIFICATION: Early vinification phase in stainless steel vats to control the temperature. Fermentation will be com- pleted in barrels, ensuring that the wine benefits from its fermentation yeasts throughout the ageing phase.
— AGEING : 12 to 14 months in French oak barrels, very few new barrels (10 to 25% maximum). The remainder consists of used barrels.No stirring, instead the barrels are rolled to nourish the wine with its lees. This preserves a natural level of CO2 that ensures freshness and purity. After the first racking, the wine is left to age for 6 to 8 months in small woo- den tuns with the fine lees, allowing it to develop its full potential.
— MATURATION: The bottles are preserved in optimal conditions in underground cellars until they are releasedfor sale.
Tasting
— THE COLOUR is a very pale gold tinged green hues.
— THE NOSE displays the aromas of the Chevalier-Montrachet with more restraint. Delicate floral and citrus fruit notes combine with hints of apricot, and gingerbread evoking toasted bread.
— THE MOUTH offers a generous attack with notes reminiscent of Montrachet yet more open. The balance is perfect, revealing energy and remarkable density.
— THE FINISH is unctuous, infused with citrus fruit that provide further tension and freshness.