Montagny 1er Cru Les Coères
|Producer||Domaine de Montorge|
|Other Features||Vegan, Indigenous yeasts|
The Montagny 1er Cru Les Coères is made from a 1.5 hectare parcel of east-facing 25 year- old vines near the village of Jully-lès-Buxy, at about 390 meters of altitude. The soil is a dense, one meter layer of limestone-clay over a pure limestone subsoil. This terroir imparts a distinct richness and minerality to the wine.
The grapes are quickly transported to the winery to avoid any oxidation. They are lightly pressed in a pneumatic press and fermentation, with only the native yeasts, begins in stainless steel tanks. One half develops on its lees and undergoes malolactic fermentation in tank over 15 months of élevage. The other half is aged in new, 500 litre barriques, without bâtonnage, to enhance freshness. Yann Flandre assembles the cuvee in July. The wine is fined with bentonite clay and lightly filtered before bottling in early February. About 160 cases are made annually.
About the Producer
Charles and his son Yann Flandre acquired and revived an existing Montagny domaine in 1972. The 12-hectare estate is located in the hamlet of Montorge in Montagny-les-Buxy. Their Montagny 1er Cru holdings include a parcel in the superb Les Coères vineyard. The domaine’s ideally exposed south and south-east facing vineyards are situated at between 340-380 meters of altitude. Today, Yann Flandre is in charge of the vineyards and winemaking.
Farming practices: Yann began the conversion to fully organic farming in 2020; certification is expected with the 2023 vintage. Yann Flandre maintains grass cover between all the rows to curb erosion and foster a healthy natural ambiance. The cover crop is plowed under to organically fertilize and aerate the soil. Flandre trains his vines high to enhance exposition and ventilation, which ensures the health of the fruit through the growing season. He harvests as late as possible to attain fruit that is ripe, complex and expressive of the minerality and freshness of the Montagny terroirs. “Above all,” Yann stresses, “I constantly observe the vines to understand what they need and when. With organic farming, we adapt to nature; we do not ask nature to adapt to us.”