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Château de Chassagne-Montrachet dates back to the late Middle Ages. In the 17th century, it belonged to the last Lord of Chassagne, Sieur Clermont Montoison.
Since the 17th century, Charles Mimeur's family has owned and/or worked vines in the Maranges appellation. When the war ended in 1919 , Charles Mimeur sold his vineyards in order to acquire almost all the historic vineyards of Château de Chassagne-Montrachet , around 5 hectares that are still managed by the estate today.
His daughter, Elise MIMEUR , soon married the young Charles BADER, from a Santenay winemaker family. Together, they developed the Maison BADER-MIMEUR, selling the estate's wines as well as developing a major trading business . The wines were mainly sold at the Halle aux Vins in Paris and in their cellar shop, in rue Saint Dominique. At the same time, the estate bought several plots of vines in Chassagne and Saint-Aubin .
In 1993, the family stopped the wine trading business, focusing on the core business of winegrowing. Today, the winery is run by Nathalie BERNARD and Sébastien FOSSIER, who continue to evolve the estate in a family spirit, focusing on quality excellence both in the vineyards & in the cellar, with a strong ecological awareness.
HVE Certified
Today, the family owns and manages 98% of the vines of Domaine du Château de Chassagne-Montrachet, which form the heart of the Bader-Mimeur estate. These vines represent 5 hectares planted around the winery on a clay-limestone terroir.
This large single plot, which is very rare in the Côte de Beaune, is the pride of the estate. Our Domaine du Château vines are planted with 60% Chardonnay and 40% Pinot Noir, some of which are up to 80 years old.
Additionally, the estate acquired a number of plots close to the winery, to take the total estate to 8 hectares
Additionally, they have a selective negociant business, working with a selective range from other prestigious Cote de Beaune appellations.
The whole bunches of Chardonnay and Aligoté grapes are pressed directly in their pneumatic press. The juice they obtained spends one night only in vats to settle down (decantation) before going into oak barrels the following day to start its alcoholic fermentation.
The bunches of Pinot Noir grapes, harvested in 10 kg open-work boxes, are chilled overnight in a cold room, before destemming and vatting, to benefit from a cold pre-fermentation phase that encourages the expression of the fruit. Maceration then lasts around 2 weeks, with alternating punch downs and pump overs to extract as much as possible from the vintage and give the wine its structure.
Alcoholic fermentation takes place naturally, thanks to indigenous yeasts. The same goes for malolactic fermentation, which starts by itself thanks to lactic bacteria
All their wines, without exception, spend a minimum of 10 to 12 months in 228L French oak barrels , with a proportion of new barrels between 20% and 30% for the Villages and Premiers Crus and no new barrels for the regional Burgundy wines.
The lees of white wines are stirred every three weeks. After racking, they spend 4 months stabilizing and preparing for bottling.
The red wines spend around 12 months in barrel, are racked and then spend a further 6 months in vat before bottling.
