Jean and Catherine Montanet planted their first vineyards in 1987 and began farming organically in 1999. Though Vézelay is a geographic appendage of Chablis, the soils are not exactly the same. Instead of the Kimmerdigian soils, the clays here range from blue and gray to red, sometimes with no clay at all but just shallow limestone. While the climate is slightly cooler than in Chablis, the vines enjoy great sun exposure, lending a balance between generous fruit and deep mineral structure. The 2018 Vèzeleay "La Chatelaine" is a beautiful Burgundy with elegant white fruits, almond and citrus aromas. The palate is silky and crystalline with nice density of pear and white peach fruit and a refreshing mineral character that will make it a great food pairing with mild flavored fish and chicken dishes and quite lovely to sip on its own. Lovely wine! David Lillie
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