1989 Hubert de Montille Volnay 1er Cru

Hubert de Montille named his Volnay domaine after himself and for many years bottled his wine under his own name. As his adult children joined the business, however, the name of the estate changed to Domaine de Montille. The de Montille family traces its roots to the 17th century. In modern times the estate was revived by Hubert who, though trained as a lawyer, also began making wine in 1947. Rather than selling his cuvee to negociants, he bottled his own, a rarity at the time. Today the estate is run by Hubert’s son Etienne, also a lawyer with extensive viticulture experience, with help from his sister Alix. Hubert died in 2014. The 60-acre estate includes Grand Cru parcels in Clos de Vougeot, Corton and Corton-Charlemagne, as well as Premier Crus in Vosne-Romanee, Pommard, Volnay, Beaune and Puligny-Montrachet. Clive Coates calls Domaine de Montille a “great Volnay estate, well-known for its policy of minimal chaptalisation. This makes for very pure wines….”

Volnay is a small appellation with just 904 vineyard acres and a town of fewer than 500 residents. Nevertheless, to Burgundy enthusiasts, it's a jewel. Clive Coates calls Volnay “one of the most delightful wines and one of the most rewarding communes in the Côte d’Or.” Robert M. Parker Jr. described Volnay as “the queen of the Côte de Beaune.” Volnay has always been appealing. In the 13th and 14th centuries the powerful Dukes of Burgundy acquired land there and built chateaux. The medieval town sits on the hillside above the vineyards and the appellation is restricted to red wines made of Pinot Noir. Though there are no Grands Crus, there are 35 Premiers Crus. Some reviewers say the lighter soil of Volnay, compared with Pommard to the north, makes Volnay wines more delicate and elegant than wines from neighboring appellations. Robert M. Parker Jr. wrote that Volnay has a “high-quality level of winemaking…The top Volnays possess an immense, seductive fruitiness and lushness…”

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.