Blanc des Moines 2020, Chateau de Grandmont
This beautiful family domaine can be found in the hamlet of Grandmont, just to the east of the village of Blacé. The vines are planted in parcels surrounding the château and the historic twelfth century buildings of the Priory of Grandmont. The monks of the Priory cultivated vines from this period until the dissolution of their religious order by Louis XV in 1769. The château that is standing today dates from the beginning of the 19th century. Part of the two hectare Clos des Moines has been planted with Chardonnay vines since 2007, hence the Beaujolais-Villages Blanc being called Le Blanc des Moines.
From youngish vines (7 year-old in 2016), this is a tank- fermented Chardonnay; refreshingly energetic with an enticing minerality. There are lovely citrus and exotic fruit notes and the wine is given some added ‘weight’ by finishing the élevage in tank on the lees. Perfect with crab, sole, plaice and salmon.
Proprietor: Jean Brac de la Perrière - Viticulturist : Laurent Santailler - Winemaker/ Oenologist: Christopher Piper
Soil & Geology: Situated to the north of Villefranche-sur-Saône, the vines are planted on a clay-limestone sub-soil with a light covering of top-soil composed of sand, granitic schist. Altitude: 210 metres Aspect: south-south-west
Commune: Blacé (69-Rhône) Surface area: 9 hectares (8ha. Beaujolais-Villages/ 1ha. Beaujolais-Villages Blanc)
VITICULTURE: Grape variety: Chardonnay Age of vines: 12 years Pruning: Guyot - trellised Since 2015, Château de Grandmont has been in organic conversion and received full Ecocert certification in 2018. No agro-chemicals have been used since 2011 when competitive groundcover was introduced. The objective is to restore the vineyard’s eco-system and the natural balance of the soil, which is fed by the addition of organic fertiliser or manure. Harvesting: Hand harvesting. Yield in 2016: 37hl./ha. Start of harvest in 2016: 23rd September
WINEMAKING: The whole bunches of grapes are pressed directly with no use of sulfites but are protected from oxidation through the use of CO², which is injected into the press. Pressing: 50% of total juice is free-run and only one very light pressing is used. Settling and decanting: for 36 hours at 8°C, followed by a clarification racking. An organic starter yeast is then incorporated. Type and length of fermentation: at low temperature (15°- 17°C) for 8 weeks. In 2016, the malolactic fermentation was allowed to take place, to round off the wine’s natural acidity. The wine is then kept in stainless steel, under inert gas, until March the following year, when it is bottled under natural cork.