Les Champs de L’Abbaye (Certified Organic)

A 6-hectare family domaine spread out over various appellations of the Cote Chalonnaise, Les Champs de l’Abbaye was established in 1997 and takes its name from the first parcel that owners Alain and Isabelle Hasard ever bought.  Formerly office-workers living in Paris, they decided to start a new career in winemaking and purchased vineyards in the Bourgogne Côtes du Couchois.  Years later, they acquired a property in the Côte Chalonnaise, and today they craft wines sourced from such respected Burgundian appellations as Mercurey and Rully.

The estate has been certified organic since 1999 and is also certified biodynamic by Demeter. In the words of Alain and Isabelle, “At the cellar, we use only natural yeasts, and follow the profile specific to each vintage and each terroirs, thus avoiding additives or manipulations of any kinds. The wines are bottled without fining or filtration.” Everything is naturally grown on their estate, hand-harvested, and fermented using indigenous yeasts for spontaneous fermentation.  They use no additives and no fining or filtering.

Location: This is a blend from 2 different plots situated in the town of Aluze (between Rully and Mercurey).

Average Age of the Vines: 40-50 years old.

Soil: Very pretty limestone or marl-limestone soils from the Jurassic period.

Yield: 45 hl/ha

Vinification: 20% destemming.  Pressing before the finish of alcoholic fermentation.  Vatting for 12 days.

Aging: 8 months, partly in stainless steel vats, partly in barrels.

Vineyard Plot: This wine is produced from 2 plots, one planted in 1995 and the other in 2019, in the lieu-dit “Les Claveaux”. The vines are planted at high density and over a wide selection of qualitative Chardonnays.

Soil: White marl terroir, called “Oxfordiennes”.

Grape Variety: 100% Chardonnay

Alcohol: 12.5%

Tasting Notes: Supple, very expressive wine, with a lemony finish.

Overview: Les Gardes RéMi is a new wine for Les Champs de l’Abbaye, coming from a plot of Pinot Noir vines at least 70 years old in the Côte Chalonnaise which was taken over by Alain Hazard in 2019.

Appellation: Côte Chalonnaise

First Planting: 1954

Grape Variety: 100% Pinot Noir

Vinification: Part of the harvested grapes were not destemmed and instead pressed entirely with the stalks. No use of sulfur dioxide in fermentation which is started with indigenous yeasts. Cold maceration at 10°C for a period of 5 days.

Aging: 12 months in barrels (20% new wood).

Alcohol: 13%

Tasting Notes: Lots of freshness and aromatic expression.  Notes of red fruit and spices, with a broad palate and a fairly structured body while showing strong acidity and refined tannins.

Cellaring: 5 years from vintage.

Production Area: 5 hectares

Soil: Oxford white marl. The extremely draining nature of the soil, combined with the repeated climatic incidents that this area has experienced for several years has made the production of this wine long and complicated.

Exposition: East. The vines are planted on a very steep slope beneath a rock bank (“Les Sous Roches”). This dominant position offers a magnificent view of the vineyards of Monthélie, Meursault, and the Bresse plain.

First Planting: In 2012 from massive selections of Chardonnays and qualitative clones.

Plant Density: 11,000 vines/ha

Harvest: Very small first harvest in 2017 (10 hl / ha), 6 years after planting.

Vinification: Pneumatic pressing of the whole harvest. Natural yeasts. Alcoholic (11 months) and malolactic fermentation in barrels (30% new). Light fining and filtration on pure cellulose plates.

Tasting Notes: Pure with little sulfur. Dry, clear, & precise character. Subtle fruit, prominent mineral flavors, and firm acidity.

Production Area: 5 hectares

Soil: Light, gravelly soil composed of limestone

Exposition: To the east, steeply sloped

Average Age of the Vines: 50 years old

Yield: 25 hl/ha

Vinification: 30% vinified in whole bunches. Indigenous yeasts. Fermentation lasts 12 days, with devatting before the end of alcoholic fermentation.

Aging: In barrels (30% new wood) for 12 months and 1 month in assembly tanks.

Tasting Notes: The nose offers intense aromas of raspberry and prune. Fruity on the palate with mellow oak and consistent but pleasant tannins which structure the wine without harshness and allow it to age well.

Location: This plot is located at the upper limit of the 1st growths.

Soil: Shallow, light-brown soil with scree of white Nantoux limestone, on a subsoil of white marl.

Exposition: Southwest

Surface Area: 0.5 hectares

Average Age of the Vines: 40-45 years old

Yield: 40 hl/ha

Vinification: 20% whole harvest – natural yeasts. Vatting time – 10 days.

Aging: 11 months in barrels (of which a third is in new barrels) and one month in an assembly tank.

Vineyard Plot: Situated under the 1er Cru, Clos des Miglands.

Soil: Limestone soil with shell debris, ferruginous red soil.

Exposition: East, southeast

Production Area: 0.78 hectares

Grape Variety: 100% Pinot Noir

Average Age of the Vines: 15-40 years old

Yield: 40 hl/ha

Vinification: 20% destemming. Indigenous yeasts. 12 days of vatting with 5 days pre-fermentation natural maceration.

Aging: 11 months in barrels (30% new wood)

Location: Located just beneath the Cailloux plot

Soil: The limestone slab sinks quickly to give way to a thick layer of fine, red-colored clays.

Exposition: East – southeast, very ventilated.

Average Age of the Vines: 35- 40 years old

Vinification: Pneumatic pressing of the entire harvest. Natural yeasts used. Alcoholic fermentation for 11 months and malolactic fermentation in barrels (30% new wood). Light fining and filtration on a pure cellulose plate.

Yield: 30 hl/ha

Grape Blend: 2/3 Pinot Noir, 1/3 Chardonnay

Yield: 15 hl/ha

Vinification: Grapes harvested with good maturity for a base wine (11.8% vol) and with the typical acidity of the vintage. Hasard only keeps the first press for this wine. No sugar is added during disgorging.

Tasting Notes: Nose of ripe fruit, typical for Pinot. Fresh and tense mouth.

Food Pairings: This Crémant is perfect as an aperitif and when served with oysters.

Dosage: 0 g/l

Alcohol: 12.5%