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Diam. On the opposite flank of the Valvan valley from Vaillons with a deep soil of bleu d’argile (blue clay) and plenty of limestone rocks, Montmains tends to produce textbook Chablis of minerality and verve. This comes from 0.65 hectares of very old vines (70 years on average) in the lieux-dits of Les Monts Mains, Les Bouts des Butteaux and Vaux Miolot. The latter parcel on deeper, clayey soils is difficult to work but brings additional flesh and texture. This year, it was vinified and aged without oak to maximise the freshness, which has worked a treat. The depth of the site is there, but it is super fresh, balanced, and long.