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Wine Description
The Story
Appellation: Montagne de Reims
Varietals: Chardonnay
Farming: Sustainable
Vineyard: 0.61 hectare vineyard planted by Antoine and Quentin's grandfather in 1961, 1969, and again in 2012. The old vines from the vineyard are used for replanting chardonnay on the family's parcels by way of sélection massale. Known by the Paillard's as "the mother plot of our own vineyards, expresses the quintessence of Chardonnay."
Soil: Clay over chalk subsoil. Top soil is not as thick as other vineyards, approximately 30 centimeters.
Vinification: **Antoine is beginning to experiment with cement egg fermentation. We tasted the "Vin Clair" out of egg and the wine showed great purity, minerality and exuberance.** Les Mottelettes was vinified in stainless steel using only the first press and the heart of the cuvée. After alcoholic and malolactic fermentations, the wine was kept on its lees for eight months until bottled. The champagne is aged in the cave 16 meters below ground at a constant 10°C. The combination of a second slow fermentation (2 months) and 5 years of sur lies ageing crafts a wine of balance and finesse.
Aging: Aged for 60 months sur lattes. Bottled extra-brut with 1.8 grams per liter of dosage.
Notes: Les Mottelettes is a rare and unique expression of Chardonnay grown in Bouzy. A terroir that is traditionally given voice through Pinot Noir. The bouquet delicately expresses aromas of citrus and dried lemon peel. The palate is intense, creamy and voluptuous. Lemon opens into pineapple and passion fruit then transitions to white peach and jasmine while wrapped around a core of pure minerality. The finish carries on to great length and showcases the wine's structured elegance.
Vintage 2016
This year trialled the growers with many climatic hazards from excessive rainfalls to frosts, downy mildew, hail, draught and, finally, sunburn. A cool spring saw late-April frost, which cut volumes early on. Mildew was an issue throughout the region (especially in the Côte des Bar), equally diminishing volumes. July and August were then hot and very dry months and the resultant sunburn reduced the yields further. Ripening was uneven, and Chardonnay especially needed time and was thus considered the most difficult variety for the vintage. Overall volumes were down to 9,163 kg/ha, offering balanced wines with an average potential alcohol of 9.9% and total acidity of 7.4g/l. Fruit-forward, lush wines with vibrant acidity.
