About The Wine
The Mont de Milieu is perhaps the most ethereal of the Premier Crus crafted by Sebastien Christophe. It’s shy with its talents at first but given the proper time to show its range of complexities it’s regal, polished and strong mineral drive becomes apparent. It graces the glass with a lovely balance of discreet flowers and sweet lime, etched with mineral and aromas from the sea that all rest on a sturdy but fine frame.
Despite its size, Mont de Millieu is one of the more rare premier crus bottled in Chablis. Located south of the Grand Cru slopes and arguably the appellation’s top premier cru, Montée de Tonnerre, it’s perhaps one of the most versatile premier crus in Chablis. On this side of the river it is easy to see (though not much talked about) slopes that have a tremendous amount of the Portlandian stones that have made their way down the hills and are set in place by the sticky marne soils (calcium rich clay). These have some influence over the wines from this side of the Serein River, often displayed as more palate weight and roundness than wines from the left bank. By sight, it’s sometimes difficult to find the well-known Kimmeridgian marls (lithified miniature oyster shells deposited some 150 million years ago) amongst these harder limestone deposits on top. Mont de Milieu has a great range of qualities imparted by these two limestones on somewhat shallow topsoils for this side of the Chablis 1er Cru spectrum, deeper than what is found with most of the premier crus across the river (like Vaillons, Montmains and Foret, but not deeper than the profound soils of Montée de Tonnerre, or the even deeper soils of the Grand Crus. Sebastien’s parcel of vines planted between the 1980s and 1990s is in the center of the hill facing precisely south on a very steep section.
This wine is naturally fermented in a mixture of 20% 228-liter oak barrels (new, 1, 2, 3 year old barrels; total new wood for the entire wine is 7%) and stainless steel. Malolactic fermentation is completed in all of Christophe’s wines and bottling takes place after twelve months. It’s fined with bentonite (a natural clay) and filtered with diatomaceous earth (fossilized sedimentary algae with a silaceous skeleton).