A single vineyard Chassagne, from a vineyard just below the premier cru ‘Morgeot’, this is a deep rich wine from a clay soil. Great earthy texture, but at the same time airy and elegant. The finish is long and complex.
Agnes Paquet’s family has held an important parcel of vines in the appellation Auxey-Duresses since the mid-1950s. Until 2000, the family rented the land to local vignerons. It was then, when the family decided to sell the vineyard, that Agnes decided to take on the land herself and become a winemaker.
So she went back to school, became an apprentice, and slowly developed a viable domain, adding new parcels of vines and creating a wine style in her own name and image.
The Domaine Agnes Paquet today extends over 13 hectares (over 31 acres), and is considered locally as one of the locomotives and innovators of the current generation.
She has vines in Cotes de Beaune and Hautes Cotes de Beaune in appellations Bourgogne Aligoté, Bourgogne Chardonnay, Bourgogne Pinot Noir, Hautes Cotes de Beaune white and red, Auxey-Duresses (today 5 ha or 40% of the total domain), Pommard, Chassagne-Montrachet, and Saint Aubin.
She is extremely attentive to the subtleties of terroir and pursues a fairly classic approach in the vineyards. Since 2004, there have been no chemical herbicides, and currently treatments are copper and sulphur-based. She has not pursued organic or bio certification, but adheres to those principles.
Manual vineyard work is primordial, and during the period when the vine is most active (May to July) the normal team doubles in number to 12.
Harvest too is manual, with triage in the vines and again on tables in the winery.
Only indigenous yeasts are allowed to lance fermentations, SO2 is kept to a minimum, and it’s rare to need to add sugar to the must.
For the whites, both fermentations take place in the barrel, and are aged between 11-18 months, depending on the vintage.
Red fermentations are in cement tanks and last 15-20 days, with a part of the harvest left whole. Aging is in barrels (15-30% new) for 10-12 months, depending on the vintage.
BURGUNDY 2018 VINTAGE
There has been talk over the past year of the 2018 vintage in Burgundy being one of the greatest of all time. Comparisons with the mythical 1947, and all that. But let’s be careful and take a closer look.
We’ve tasted some marvelous wines, both white and red, and from all of the appellation levels. Purity and concentration would be the key words across the board.
But lest we forget, 2018 was the hottest vintage in Burgundy since 2003. And frankly, we were expecting wines like we got in 2003: flabby whites and Cote du Rhone-like reds. But that did not happen. And the secret to understanding 2018 Burgundy lies in understanding the difference between these two very hot years.
If you look at 2018 from start to finish, not only was it hot, it was dry: 50% less precipitation than the annual average over the past 30 years. However, if you were here in the early part of the year, you’ll certainly remember the rain.
After a very dry summer in 2017, winter 2017-18 was wet. It rained nearly every day through March and into April. And the vine was slow to bud.
That all changed in the middle of April. Wet soil and higher temperatures brought on explosive growth in the vineyards that the vignerons had a tough time keeping up with. In a week we went from bud burst to unfurled leaves.
The first flowers burst in mid-May. The crop set regularly with very little disruption, and summer settled in. The early wet conditions followed by April’s warmth saw the onset of mildew, but the fungus never stood a chance.
It was a hot and sunny summer. Some would say it was a heat wave and a drought. And we started to see signs of stress in vineyards in certain sectors. Things were better where there was a little rain. But August was bone dry. In fact, there was no rain from June 15th to the end of October.
It was about this time that comparisons to 2015 cropped up. You could see ripeness rapidly approaching, and there was talk of harvest starting at the end of August.
The vines were incredibly healthy; no moisture means no threat from mildew or odium. No rot. Good ripeness.
And, for the first time since 2009….a normal yield! So, let the harvest begin!
And it did, in the last days of August. What was most astonishing right from the start was that the perceived acidity levels seem OK. Granted, there’s no malic acid, but the levels of tartaric acid seem to be compensating, and there is an over-all impression of balance.
Also amazing was the amount of juice the crop produced. Not only was the yield bigger than the past 10 years’ average, but the amount of juice set a record for Burgundy. So there will be a lot of 2018 around.
And all this in a year that felt more like the south of Spain than Burgundy as we know it. The only thing we can attribute the quality of 2018 to is the abundant winter rains, and the vine’s ability to go searching for water when it needs it.
COTE DE BEAUNE
In the very south of the Côte de Beaune. Chassagne-Montrachet is one of the triumvirate in the 'golden traingle' of white Burgundy (with Puligny-Montrachet and Meursault). The broad hillside that it shares with Puligny brings out an extraordinary expression of both Pinot Noir and Chardonnay. In Chassagne, they are grown side by side, such is the complexity of the terroir. The zone includes some plots in the neighboring village of Remigny which shares the same soil conditions. Extensive marble quarries which form a cliff face in the vineyards, are the source of the stone that went into the building of the Trocadero in Paris and more recently the Louvre Pyramid.
Produced in the communes of Chassagne-Montrachet and Remigny, the appellation Chassagne-Montrachet includes 55 premiers crus. The commune of Chassagne-Montrachet also produces 3 grands crus: Montrachet, Batard-Montrachet and Criot-Batard-Montrachet.
White Chassagne Montrachet can be one of the world's great Chardonnays. At its best it is glittering gold with hints of green. Aromas of honeysuckle and hazelnut with a citrus acidity in youth. Deep, smokey gun-flint minerality. Notes of honey and fleshy pear. Luscious attack, round and decadent with the minerality carrying the mid-palate through to a long finish.
Red Chassagne Montrachet (sadly more and more rare in the shadow of white Chassagne's popularity) can have one of the most beautiful and brilliant robes of all of the Cote de Beaune. The nose is cherry and nutty cherry pit with spicy notes and Pinot savagery with age. There can be great substance to a Chassagne red, a depth that can be overlooked because of the prettiness of the fruit. Young tannins can be austere, or at least used to be. The modern Chassagne red tends to be more fruit forward and open.
At altitudes between 220 and 325 meters, the succession of rocks from the top down is first rauracien then callovien and finally argovien. The soil of the various climats range from pebbly limestone, through marls, to sandy soils with a Jurassic basis.
White wines - Chardonnay
Red wines - Pinot Noir
Production surface area
1 hectare (ha) = 2.4 acres
Whites : 187.16 ha (including 116.60 ha premier cru)
Reds : 114.27 ha (including 33.43 ha Premier Cru)
The opulence and power of the whites work well with delicate white meats such as poultry or veal. Fish, either in well-spiced couscous or in curries or stir-fries, are also well-suited. Salmon, in itself highly aromatic, works particularly well. The premiers crus will complement crayfish, lobster, or even foie gras.
Chassagne reds can be powerful, despite the first impression of freshness and fruit. This makes it a good match with quality cuts of meat such as grilled or roast lamb, grilled pork and spicy meat dishes in general. The premier crus can go to game birds.
The following climats are classified premier cru:
Abbaye de Morgeot
Bois de Chassagne
Chassagne du Clos Saint-Jean
Dent de Chien
La Grande Borne
La Grande Montagne
Les Champs gain
Les Grandes Ruchottes
Les Grands Clos
Les Petites Fairendes
Les Petits Clos
Tête du Clos
The following climats are village wines from a single vineyard known as a lieu-dit:
Bouchon de Corvée
Champs de Morjot
Dessous les Mues
Le Clos Reland
Le Concis du Champs
Le Poirier du Clos
Les Grandes Terres
Les Meix Goudard
Les Plantes Momières
Les Voillenots Dessous
Plante du Gaie
Plante Saint Aubin