This unoaked Chardonnay has aromas of lifted peach and ripe apple with notes of white flowers and honeysuckle.
The vineyards are located on low- lying hills within the Bassin de Thau, a string of lakes, which moderate the climate. The vines are planted on clay and limestone soils. There is little rain in the summer and the gentle breezes from the lakes and Mediterranean Sea reduce evaporation rates and lower vine stress.
The fruit was gently pressed in a pneumatic press under CO? in order to retain the fresh, primary fruit flavours, before undergoing skin-contact maceration for several hours. Fermentation took place in stainless-steel tanks at a controlled temperature of 16°C. After fermentation, the wine was racked off its lees and tartrate stability occurred naturally over the winter.
Monrouby is a small village in the Languedoc, close to Pomérols, which is where the Baron de Badassière and the Vignes de l’Eglise wines are made. Winemaker Graeme Paul was impressed with the fruit from this village in 2011, so decided from then on to vinify several varieties separately.