Domaine Jean Collet 2019 'Montmains' 1er Cru Chablis, Burgundy, France - DECANTsf

Domaine Jean Collet 2019 'Montmains' 1er Cru Chablis, Burgundy, France

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Domaine Jean Collet 2019 'Montmains' 1er Cru Chablis, Burgundy, France

The Collet family can trace its grape growing history in Chablis all the way back to 1792. In 1954, Jean Collet began Domaine Collet, finally utilizing the family's crop to produce wines from the various terroirs at their disposal. Jean eventually passed along the torch to his son Gilles, who then passed it on to his son Romain, in 2008. Romain was only 21 when he completely took over winemaking at Domaine Collet, but by then he had already introduced new ideas to the winery, such as biodynamic farming and natural yeast fermentations. 

Romain's natural curiosity, paired with multi-generational knowledge of the family's vineyards, have helped to hone the Domaine's reputation for producing incredibly terroir-driven wines that reflect the individuality of the parcels they farm. In the cellar, the Collets specify their winemaking techniques to emphasize the strongest characteristics of each parcel; vineyards that generally produce wine with more acidity high-toned minerality (such as Vaillons) are usually left in tank, for instance, while vineyards that are more dominant in clay (like Montée de Tonnerre) will see more extensive wood contact, to match the textural weight that clay can bring Chardonnay. This attention to detail in winemaking, combined with the family's history in these older parcels, has quickly made Domaine Collet a yearly favorite for us here at DECANTsf!

Winemaker: Romain Collet

Farming: Sustainable

Variety: 100% Chardonnay, planted 1970-1985

Terroir:  The south-facing Montmains hill has three lieux-dits sites within: from east to west, they are Montmains (the original parcel), Fôret and Butteaux, all of which can be labelled as Montmains. The Collet’s make this wine from soil exclusively from the Montmain lieu-dit, as well as Fôret and Butteaux, two very different wines. This lieu-dit is likely the stoniest 1er Cru within the entire range of Chablis’ 1er Crus. There is nearly nothing that sits between the Kimmeridgian marl bedrock and the roots, but an extremely shallow topsoil of clay and stone. There are five small parcels inside this lieu-dit that comprise this wine.

VinificationSulfites are added to the must and the fermentation takes place naturally in stainless steel vats. The temperature is kept to under 10-13°C for the first ten days then they let the temperatures rise naturally for the rest of the fermentation without controlling it. There is no lees stirring and malolactic fermentation is completed.

Aging: Stainless steel for eleven months.



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