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Wine Description
The Story
Les Chenevottes rises primarily above 787 feet and is divided into three climats: Les Chenevottes, Les Commes and Les Bondues. Adjoining Premieres Crus vineyards are Les Macherelles and Les Vergers. Known for its white wines, the vineyard is not overly humid, mostly flat and is located west of N6 before it enters St-Aubin. Both red and white grapes are allowed.
Total Size: 11.0 ha (27.2 acres)
Winery Holdings: 0.34 ha (0.86 acre)
Chenevottes derives from ancient French Cheneve «hemp». Surely this was a field where hemp was cultivated.
Bernard Moreau:
This vineyard lies in the base of a valley and the soils are light, made up of sediment and iron. The result of these soils and the vines of 50-60 years of age is the grapes are generally riper and the wines can be very fat and juicy, but that isn’t Alex’s style.
Wine Information
The 1er Cru Chardonnays are barrel fermented and aged in French oak barrels (10%-30% new). The wine spends between 12 and 18 months in wood with regular lees stirring for added texture. Says Bernard, “The spirit of our winemaking is to not touch the wine too often. For Chardonnay our aim is to produce very clean and precise wines which are not too austere. We like the minerality and purity.”
Alex usually picks the first day of harvest to keep freshness and zest. Sugars rise very fast on Chenevottes and the wines can get too alcoholic. The vines have lots of chicks and hens (milendange). The sugar levels of smaller berries can jump more quickly. If this happens, you lose acidity. Alex does not have much trouble getting lower alcohol and excellent acidity, but he must monitor the grapes very closely. The result is a wine of elegance and restraint, but is immediately approachable.
Vintage 2012
2012 was beset by unusual weather that didn’t spare the vines! A mild winter, spring-like March, cool spring with frosts, summer-like May, cooler, wetter June, a variable summer with heatwaves, hail and storms… Because of the cold damp spring, some of the vine flowers didn’t set and form fruit, there was millerandage (where the flowers aren’t fully fertilised and give small berries) and high pressure from mildew and odium. Temperatures went right up during the short periods, over-heating and scorching the berries. This weather caused a significant fall in yields, without, however, impacting on the quality of the grapes, as well spread out bunches with small berries guarantee concentration and intensity.
All in all, the grapes achieved good ripeness in aromas and good sugar to acidity balance. The white wines are characterised by their finesse and concentration. The reds set themselves apart with their lovely colours, ripe and silky tannins and their harmonious mouthfeel
