2010 Chablis Moutonne
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Tasting notes
The 2010 Chablis Grand Cru Moutonne displays a tad more ambition on the nose compared to the 2011, with hints of wilted petals, chalk and emerging white peach scents. The palate is medium-bodied with a fine line of acidity and much more body and density than the 2011, which looks almost anemic by comparison. There is an attractive build in the mouth, a fine citric line with a crisp, focused saline finish. This is a fine Chablis Grand Cru. Drink now-2020. I spent a morning at Vinexpo attending a mini-vertical of Chablis Moutonne, a monopole of Domaine Long-Depaquit owned by Maison Albert Bichot. It is not an officially recognized Grand Cru since the family never registered the name. Duh! It is actually located 95% in Vaudesir and 5% in Preuses, though the domaine has permission to use the “Moutonne” name on the label. It is a small, south-southeast facing amphitheater on kimmeridgian soils and 25% of the crop is vinified in oak barrels and matured in used oak, up to five years old.
Critic scores
Julia Harding MW, jancisrobinson.com
Stephen Tanzer, Vinous
More reviews and scores
Subtle aromas of pineapple, wet stone, hazelnut and toast (both this and the Vaudesir were fermented in about 25% oak, including 10% new). Round, silky and pure, with lovely stony cut contributing to an impression of finesse. This very rich, dry wine boasts more stuffing than the Vaudesirs but it's all in reserve today. Most impressive on the strong, dusty finish, which builds inexorably and leaves behind almond and marzipan qualities. The Vaudesirs is sexier today but this may well outpace it in ten years.
Much more creamy on the nose than the other grands crus tasted so far and riper smelling than Les Vaudésir. But not especially creamy on the palate. Tense and dense and long. Not quite as concentrated as the Vaudésirs. (JH)
Subdued but pure aromas of lemon, white peach, dusty spices and flowers. At once big and airy; really fills the mouth with perfume. A very spicy, powerful wine with strong acidity that extends the wine's finish but is not yet fully integrated. This fat, full, very long wine shows a distinctly tannic impression. I would not be at all surprised if this wine shut down in bottle and needed a good five years of cellaring.
About the producer
Although the Bichot family settled in the region in 1350, Albert Bichot was founded in 1831 by Bernard Bichot. Today the producer is one of Burgundy’s most respected, making wines from both its own vineyards and with purchased fruit.