RULLY PREMIER CRU
MONTPALAIS 2021
Discover the various vintages
2021Grape Variety
100% Chardonnay.
Tasting notes
Colour: Elegant golden yellow.
Nose: A delicate, sheer floral bouquet.
Palate: The wine is well balanced offering a round structure and brioche notes, held by a beautiful liveliness.
Food and wine pairing
This wine will be perfect paired with cold or warm starters : savoury tarts, meat pies or the ever-popular quiche lorraine. Enjoy it also with sea food (scallop-shells, salmon), light white meats, and dry cheeses (goat’s cheese for instance).
Serving suggestions
Ageing potential
Origin
In the heart of the Côte Chalonnaise, in Burgundy, Rully is a village appellation including 23 climates classified as Premier Cru.
The whites extend over 246 Hectares (68 Ha in Premier Cru) and the reds 121 Ha (28 Ha in Premier Cru).
This Premier Cru vineyard is located under the « Mont Palais » hill, at an altitude of 373 m and with a southwestern exposure.
Terroir
- Vineyard area: : 1.5 ha (3,70 acres)
- Vines age : 15 years
- Soil : Marnes in significant proportion and limestone.
Vinification and maturing
Our Montpalais plot was hand-harvested on September 2020, the 27th.
Pneumatic pressing followed by a cold settling between 12 and 24 hours, with the aim of eliminating the coarse bourbes (solid particles from the skin, stalks, skins, impurities that settle by sedimentation).
Alcoholic fermentation in thermo-regulated stainless steel vats for precise temperature control and homogeneity of the cuvée, followed by racking at the end of fermentation. Aging of the wines in 228 litre barrels (20% new barrels) on fine lees for 8 months.
Stirring: twice a month until malolactic fermentation (beginning of January) in order to develop complex aromas and preserve the purity of the fruit, to protect the wine from oxidation (barrel wall and bung hole) but also from reduction (accumulation of deposits, sometimes sulphurous, in the bottom of the barrel or vat), by putting the fine lees back into suspension.
Vintage : 2021
Nature certainly set a challenge for the winegrower and the winemaker with this vintage.
It began with very warm temperatures at the end of February which led to an early bud break.
The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.
There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.
The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.
