'de Caurès à Mont Aigu' 93VM
Grand Cru Blanc de Blancs 2017
Chouilly, Cotes des Blancs

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93 pts Vinous (Galloni)
The 2017 Extra Brut Blanc de Blancs de Caurès à Mont Aigu Grand Cru is a gorgeous wine, especially for the year. Old-vine parcels in Chouilly, which make up the lion's share of this blend, confer notable complexity throughout. The 2017 does feel a touch forward, so I would not cellar it for long. Even so, its balance is sublime. It’s a beautiful wine in every way. Hints of dried pear, chamomile and spice linger. Dosage is 1.5 grams per liter. Disgorged: December 2023.
- By Antonio Galloni on March 2024

Dosage: 1.5gr/l
Disgorged: December 2023
Vineyard: Blend of two massale selection, old vine parcels in Chouilly: 77% Mont Aigu (planted in 1970), 23% "Les Caurés" (planted 1998 and 2005).
Soil: Chalk
Viticulture: Practicing organic
Vinification:  Only the first juice of the press is used. Fermented in 100% stainless steel on the lees for 7 months, no malolactic fermentation
Aging: 72 months sur lattes and rests a minimum of 12 months in the cellar after disgorgement before release
 
100% Chardonnay. Typically sourced from one Grand Cru parcel in Chouilly - Le Mont Aigu (planted in 1970 and 1979) but it can include Les Caurés as well in a given year. (it does in 2017) These two vineyards give a yin and yang of Chouilly. Les Caurés has a northeastern exposure on fractured chalk which gives wines with a chiseled, nervy structure whereas Mont Aigu, with a southeastern exposure, gives richer and very ripe wines. Chalk soils. The grapes from each parcel (only Mont Aigu in 2010) are kept separate and vinified individually in stainless steel to keep the identity of each terroir. Only the juice of the first press is used. After fermentation the base wines have a lengthy elevage on their lees (at least 7 months) until assemblage and bottling the following Spring. In Richard’s quest for an absolute minimum of intervention and transparency, malo is blocked on the base wines. The goal of the Millesime is to capture the quintessence of the terroir of Chouilly. Aged for 79 months on the lees in the chalk cellars beneath the winery before disgorgement. Dosage of 1.5 g/l. Aged an additional 9-12 months after disgorgement before release. Practicing organic.