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Robert Moncuit Les Chetillons Grand Cru Blanc de Blancs 2015


Regular price $164.99

Les Chetillons 2015 NYR
Robert Moncuit

$164.99 net
  • From 5 parcels in Chetillons totaling 2 hectares.
  • The oldest parcels of vines were planted in 1956.
  • Farmed without the use of pesticides or herbicides.
  • The base wine is fermented in tonneaux and left in barrel
  • Undergoes full malolactic fermentation in barrel the first spring after harvest
  • Aged on the lees in bottles for 5-6 years
  • zero dosage

No reviews but here is the 2012 as a comparison and 95 points, the 2008 was 97 points:
2012 - 95 pts WA (Kelley)
From a two-hectare parcel planted in 1956, the superb 2012 Blanc de Blancs Grand Cru Les Chétillons is only the second rendition of this cuvée—which debuted with the 2008 vintage—to date. Wafting from the glass with a bouquet that mingles notes of confit lemon and orange zest with aromas of honeycomb, white flowers, smoke and subtle hints of petrol, it's full-bodied, vinous but incisive, with incredibly concentrated, penetrating flavors, racy acids and a chalky finish. Powerful but weightless, it's a wine that exemplifies the potential greatness of the Côte de Blancs. Fermented in wood, it was disgorged in January 2018 with 2.25 grams per liter dosage.
2008 - 97 pts WA (Reinhardt)
The 2008 Blanc de Blancs Grand Cru Les Chétillons, disgorged after six years on the bottle in April 2015, comes from four chalky plots with Chardonnay vines planted in 1951, 1968, 1970 and 1972. Bright in its citrus-yellow/golden color, the 2008 is super precise and chalky on the intense and concentrated but rather more mineral than fruity nose. Chalk intertwined with ripe apples and a dash of lemon juice. The palate is great! Very pure but refined and complex, and it finishes with a concentrated and even juicy but most of all very mineral and salty impression. The finish is enormously long and announces an even greater wine in years to come. Great, great tension and finesse here and again this juicy lemon and apple fruit with chalk powder on it. Great complexity, tension and length. A potential giant. Tasted in Bremen in January 2019.
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