Domaine Rene Lequin Colin Chassagne Montrachet Premier Cru Tasting Set (3x75cl)

Regular price HK$1,988.00
Sale price HK$1,988.00 Regular price HK$2,540.00
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Domaine Rene Lequin Colin Chassagne Montrachet Premier Cru Tasting Set (3x75cl)

Domaine Rene Lequin Colin Chassagne Montrachet Premier Cru Tasting Set (3x75cl)

Regular price HK$1,988.00
Sale price HK$1,988.00 Regular price HK$2,540.00
Unit price

The Tasting Set Composition

1. Les Caillerets 1er Cru (2023)

Widely considered the "Grand Cru" of the Premier Crus in Chassagne, Les Caillerets is named for its stony, flinty soil (the cailles or pebbles).

  • Profile: Elegant, high-toned, and mineral-driven.

  • Tasting Notes: Expect a bouquet of white flowers, lemon zest, and wet stone. On the palate, it is crystalline and precise, with a vertical structure and a long, saline finish. It is the most "intellectual" wine of the trio.

2. Les Vergers 1er Cru (2023)

Located on the northern side of the village toward Saint-Aubin, Les Vergers typically produces wines with a unique balance of floral delicacy and buttery richness.

  • Profile: Bright, floral, and harmonious.

  • Tasting Notes: Shows expressive notes of orchard fruits (green apple, pear) and acacia honey. It offers a more supple, rounded texture than Caillerets but maintains a flinty, citrus-edged backbone that keeps it remarkably fresh.

3. Morgeot 1er Cru (2023)

Morgeot is the largest and perhaps most famous Premier Cru in Chassagne. Lequin-Colin’s parcels (specifically from Tête du Clos and Grands Clos) yield a wine with significant power and "shoulders."

  • Profile: Broad, powerful, and opulent.

  • Tasting Notes: This is the most structured wine in the set. It features deeper notes of toasted hazelnut, lemon curd, and hawthorn. It is "meaty" for a white wine, with a velvety texture and a savory, persistent finish that makes it a perfect partner for rich cuisine.

Winemaking Philosophy

  • Farming: Certified organic, focusing on soil health to ensure deep-rooted minerality.

  • Cellar: Fermented and aged in French oak (typically around 10%–20% new oak to avoid masking the fruit) for 12 months, followed by 3 months in stainless steel to "tighten" the wine before bottling.

Food Pairing Suggestions

  • Seafood: Grilled lobster with garlic butter or seared scallops with a cauliflower purée.

  • Poultry: Roasted Bresse chicken with morels or turkey in a creamy white wine sauce.

  • Cheese: Aged Comté or creamy Brillat-Savarin.

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