Chassagne Montrachet Morgeot 2018 Vincent Dancer

Tasting Note of Vincent Dancer Chassagne Montrachet 2018

Flavors of ripe peaches and lemon are complemented by a chalky nuance in the background. While the palate unfolds with a breadth of flavors befitting the harvest's ripeness, the finish is more concentrated. Citrus zest, subtle hints of hazelnut, and a sharp minerality that keeps the wine from feeling heavy. Its texture is derived not from oak barrels, but from prolonged contact with the lees. After a brief aeration in the glass, it's ready to enjoy immediately, yet the mid-palate remains harmoniously balanced.

Grape Varieties

The wine is a 100 % Chardonnay, so asingle variety, cepage,

A Premier Cru white wine from Morgeot means clay-limestone soils, the grapes develop a rich, expressive character rather than tropical flavors. In hot years like 2018, it is precisely this richness that prevents the wine from becoming too soft.

Cellaring Potential

This wine is best enjoyed by 2036. The concentration derived from the young, low-yielding plots, combined with acidity that withstood the heat, provides the wine with the structure it needs. Serve at approximately 12 °C and allow the wine to warm slightly in the glass. 

About Vincent Dancer

Barely six hectares, about 14 labels, and 20,000 to 25,000 bottles a year. Domaine Vincent Dancer is small. But the whites from Chassagne-Montrachet have built a following that far bigger names would envy. Vincent Dancer grew up in Alsace and trained as an engineer before moving to the family property in 1996, at 22, farming 3.5 hectares. Théo, his son, joined in 2016 and took full ownership in 2021. Everything is worked and picked by hand, yields stay low, and organic certification came in 2012, generally reckoned the first in Chassagne-Montrachet. In the cellar: native yeasts, under 10% new oak, no bâtonnage, no fining or filtration. Reds from Pommard, en Beaune follow the same hands-off logic.

Terroir & Climate

Morgeot is situated on clay-limestone soil, and the clay here plays a crucial role. It retains moisture during dry periods, giving Chassagne-Montrachet's white wines a rich body. Since heavy marl is predominant in this commune, Chardonnay's wines, in contrast to those from the neighboring Puligny, exhibit a finish characterized by power and steely firmness rather than delicacy. The slopes here face south, at elevations ranging from 220 to 380 meters. Vincent Dancer cultivates a total of approximately 6 hectares of vineyards scattered throughout the Côte de Beaune region.

Winemaking

Aging takes place in two stages. First, the wine is aged for 12 months primarily in large, old oak barrels, with the proportion of new barrels kept to 10% or less. Afterward, prior to the next harvest, the individual lots are blended into a single batch and aged together for an additional six months in stainless steel tanks. The wine is bottled without stirring the lees and without fining or filtration. This tank-aging phase allows the wine to settle and prevents the oak aromas from overpowering Morgeot's fruity character.

Food Pairing with Vincent Dancer Chassagne Montrachet

It has a broad enough flavor profile to pair with creamy dishes, yet it possesses enough body to harmonize with spicier fare as well. A classic pairing is roast chicken with a lemon-butter sauce. Grilled turbot or brill, no more elaborate dishes are needed. A pumpkin quiche is also a good match, as its sweetness contrasts nicely with the wine's mineral-rich finish. A morel risotto pairs well too, as the dish's richness harmonizes with the texture created by the lees.