Monthélie is a charming appellation from the Côte de Beaune, producing both red and white wines. The reds display an elegant ruby hue and reveal aromas of cherry, blackcurrant, violet, and, with age, hints of undergrowth. On the palate, they combine firmness and silkiness, with fine, supple tannins. Often likened to neighboring Volnay, they share a similarly delicate and “feminine” character.
The white Monthélie, crafted from Chardonnay, echoes the style of Meursault. It presents a golden robe, floral aromas (hawthorn), and fruity notes (apple, hazelnut). The palate is marked by roundness and a well-balanced freshness.
Red Monthélie pairs beautifully with tender meats such as lamb or rabbit, roasted poultry, or grilled offal. For cheese, think Brie, Reblochon, or Brillat-Savarin. The white is ideal with spiced fish, prawns, or blue cheeses like Roquefort or Époisses.
Nestled between Meursault and Volnay, the Monthélie vineyards lie on limestone and clay slopes between 230 and 370 meters in altitude. The appellation was granted AOC status in 1937.
