# Chassagne-Montrachet 1er Cru "Chenevottes" (2022)

- **Producer:** Armand Heitz
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €135
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, apple, lemon, blossom, vanilla, cloves, honey, hazelnut

## About this wine

Armand Heitz is a visionary producer who has revitalized his family's historic estate, formerly known as Domaine Heitz-Lochardet. Since taking the reins in 2011, Armand has transitioned the vineyards from biodynamics to a progressive permaculture and agroecology model, aiming to break the single-crop monoculture of Burgundy by integrating livestock and polyculture. The "Les Chenevottes" Premier Cru vineyard is situated on the northern side of Chassagne-Montrachet, bordering Saint-Aubin. The name "Chenevottes" historically refers to hemp cultivation on this site, which inspired Armand's holistic farming philosophy. This wine represents a modern yet deeply rooted expression of one of Burgundy's most celebrated white wine villages.

## Interesting facts

- The name 'Chenevottes' comes from 'cheneve', the old French word for hemp, which was historically grown on this parcel to make ropes.
- Armand Heitz has replaced traditional deep plowing with sheep grazing and a specialized wood mulch to naturally manage weeds and retain moisture.
- Production is extremely limited, with only 2 to 3 barrels (600 to 1,250 bottles) of this Premier Cru produced annually.

## Food pairing

This Premier Cru Chardonnay possesses a vibrant acidity and a textured, medium-to-full body that allows it to cut through rich, buttery, and creamy sauces. The subtle oak integration and mineral grip complement delicate seafood like lobster and scallops, while its structural intensity stands up beautifully to roasted poultry and white meats.

## Wine making process

The winemaking process for this Premier Cru emphasizes minimal intervention to preserve vintage authenticity. Grapes are hand-harvested in small crates to prevent premature crushing, followed by whole-cluster pressing and a 24-hour settling period. Fermentation occurs naturally with indigenous yeasts in French oak barrels, without temperature control. The musts are kept highly turbid to enhance texture and complexity. The wine is aged for 11 months on its fine lees in French oak barrels (20% to 40% new) without battonage to maintain freshness. It is bottled using technical DIAM corks to ensure consistency and prevent cork taint.