Aromas of musky lemon, lime and crushed stone, withbright acids and powdered stone flavors. Finishes juicy and long.
Burgundy’s younger generation to whom the torch has now been passed. Their home estate, the Domaine de Montille located in Volnay, which has been within the family for about 300 years, gained prestige under the impassioned leadership of their father Hubert, who lead the Domaine from 1947 until 1995. Though they have already begun to establish their own distinct paths, his two children are carrying forward many of his ideals. Deux Montille Soeur et Frere is a small, quality-driven negociant business; the product of a partnership between sister and brother – Alix and Etienne. Alix is winemaker for all the wines except the few reds, which are made by Etienne. The two also share responsibilities at Domaine de Montille where she makes the whites and he the reds. Over the years Alix and Etienne have shared ideas about growing grapes and making wine wi th many other prominent Burgundians; among them - Jean-Marc Roulot, Alix’s husband, who has contributed especially to their knowledge of white wine production. Alix also honed her skills while serving as winemaker at Ropiteau. Deux Montille made its debut with the 2003 vintage. The range of appellations has increased since then while its production remains limited and focused primarily on white wines. The philosophy of the house will continue to be one of “haute couture”. The two Montilles are committed to buying only grapes and not must. Picking is done by a team directed by Alix. A slow gentle pressing is performed by pneumatic press after which the fine lees are selected and separated for use in barrel aging. Generous use of these lees allows the wines to take what they need gradually rather than being force-fed through battonage. Fermentations are carried out exclusively in barrel – slowly at low temperature, using only the naturally occurring yeasts. The elevage lasts for 11 to 17 months and employs limited use of new wood – ranging from 10% to 25%. Each barrel is treated first with a saline solution and then rinsed carefully which removes the influence of any coarse wood tannins. Malolactic fermentation is carried out in barrel and each wine is fined and the whites are cold-filtered with Kieselgur. In general, technological intervention is avoided in favor of letting the wine develop naturally. The intent is to approach each vintage with sensitivity and to adapt vinification practices to the wines at hand rather than consistently applying any strict rules of methodology. The ultimate aim is to produce wines of great aromatic purity and finesse with length and intensity on the palate rather than size or weight. Judging from the results achieved thus far, the two Montilles have a very promising future ahead of them.