Juice 2018 Montagny 1er Cru, Les Marques, Stephane Aladame, Côte Chalonnaise, Burgundy, FRA
Grape 100% Chardonnay
Tasting Note This wine reveals pure and refined hints of fresh white peach, together with delicate floral and citrus notes. On the palate, this medium-bodied wine has a delicate structure with marked mineral undertones and a lingering finish.
Stéphane Aladame is one of the stars of the younger generation of French producers. Whereas many young winemakers inherit their estate, Stéphane began from scratch in 1992, at the age of 18. He completed his studies in Beaune before renting vineyards in Montagny, in the Côte Chalonnaise. The wines of Montagny can easily rival those from the more famous Côte de Beaune, which lies immediately to the north, and often at considerably better prices. Stéphane is also a bit of an anomaly in Montagny, as the village is dominated by cooperatives (at around 75%), with only 18 independent producers. Stéphane now cultivates eight hectares, with seven hectares situated in Montagny Premier Cru.
In our eyes there is no better producer in Montagny. He is to the Montagny appellation what Escoffier is to French cuisine, single handedly putting the region on the map in terms of producing wines that are every bit as good as their northern counterparts. A visit to Stephane’s cellars reveals a list of Michelin star wines where his wines are listed and it reads like a who’s who of the world’s greatest restaurants. He is a perennial favourite among sommeliers the world over as his the price of his wines when you factor in the complexity, balance and finesse of the juice are absolutely astounding.
We think a slight twist on a classic Burgundian dish would be an absolutely killer pairing with this wine. Coq au Vin, the traditional peasant dish would be a phenomenal match though we would replace the red wine traditionally used to make the stew all saucy and delicious with white. The wine has the necessary weight to hold up against the bold flavours whilst the inherent freshness will cut through the richness of the dish. If you want to keep it simple perhaps a big hunk of the local Époisses served with a crusty baguette. I’d also quite happily appropriate the parsley garlic butter from the classic Burgundian Escargot and slather it all over prawns or a lovely piece of white flesh fish and greedily stuff my mouth full whilst washing it down with large gulps of this delicious juice!