Tasting notes: Domaine de la Motte Chablis Vieilles Vignes
Domaine de la Motte Chablis Vieilles Vignes is more full bodied. Complex and intense than the regular Chablis from Domaine de la Motte. An interesting savoury aroma is complemented by freshness and balancing acidity.
The perfect match for Burgundian cheeses such as Epoisses and slightly creamy. Richer meals with chicken or fish, moussaka, spinach and ricotta pie.
Domaine de la Motte has been a family winery from father to son since 1950. The vines exploited are all located in the commune of Beine near Chablis in the Burgundy department of Yonne. The accomplishment of their different vintages is the result of teamwork, with which all the members of their family are associated.
The extension of the vineyard required the installation of a protection system against the particularly frequent spring frosts in this sector.
Therefore, very close to the village, an artificial lake was created in 1978 to fight against frost by sprinkling water on the vines. It is a valley traversed by a stream held back by a dyke which constitutes an artificial water reserve.
This so-called “sprinkler” pumping system is one of the largest in Europe. This artificial reservoir extends over 15 hectares along the road from Auxerre to Chablis and has a capacity of 450,000 m3. The water thus retained can in a very short time be sent through more than 40 km of pipes and water nearly a hundred hectares of vines. Maintaining them at a temperature of around 0°C and creating a film of ice. on the vines and their buds.
Low yielding vines grow on north facing kimmeridgian and chalky clay soils surrounding the village of Beine. From here Adrien selects parcels from vines approaching a minimum age of 50 years for his Chabils Vieilles Vignes. Harvesting is both by hand and machine 50/50.
After a short cold maceration and gentle pneumatic pressing. The wine is racked and fermented in stainless steel for 15 days at 21ºC. Around 10% is fermented in large (600l) oak barrels for 15 days and remains in oak for 8-12 months, the rest in stainless steel. Malo follows the alcoholic fermentation in early January.