Varietal
100% Chardonnay.
Tasting notes
Light gold colour.
The nose is discreet with hawthorn and toasted almond aromas and slightly smoked mineral notes,
The mouth is complex with delicate white fruits aromas and almond flavour. The finish quite iodinated is very pleasant.
Food and wine pairing
Will be perfect with sushi and sashimi, salmon or soft spicy poultry.
Serving suggestions
Serve ideally at a temperature of 14°C. (57°F.).
Ageing potential
4 to 6 years.
Origin
34 hectares are classified under the Premier Cru Fourchaume appellation.
Located in the commune of La Chapelle- Vaulpelteigne, just to the north of the hillside containing all of the Grands Crus, this is a jewel among the Premiers Crus. Due to its international reputation, the wines from the subparcels is often sold under the Fourchaume name. In fact, Fourchaume is one of the "Climats porte drapeau" (flag-bearer climates) grouping together those of L'Homme Mort, Vaulorent, Côte de Fontenay and Vaupulent.
The slope is regular with south-western exposure, and is located in the valley of Fontenay-près-Chablis to the northeast of Chablis. Gentle slopes overlying Kimmeridgian marls.
Vinification and maturing
- pneumatic pressing
- cold static settling of the juice
- alcoholic fermentation began in stainless steel tanks after 3 days, 25% of the juice was transferred to fine-grained 1 to 2-year-old barrels where it continued alcoholic fermentation with weekly stirring the remaining juice was fermented in stainless steel tanks for 7 to 10 days under controlled temperatures (18 to 20°C) in order to preserve as much fruit as possible
- 100% malolactic fermentation
- aged on fine lees for 12 months
Vintage : 2018
Winter was particularly mild and the vine cycle began, once again, very early with consequently inflorescence. And this earliness did not stop all season long.
Spring was very wet and rainy but no frost this year! However some localized hailstorms caused damages in some villages of the Chablis area.
Then the climatic conditions significantly changed with a very dry late spring and summer that have led to fears of a new small harvest while keeping the cryptogamic diseases risks away.
The very high temperatures in August have resulted in falling down the acidity in the grapes and have hastened the harvest beginning. Furthermore the long dry and hot summer allowed us to minimize the necessary treatments against vine sicknesses.
September finally dispelled any doubts offering one of the best vintages in Chablis for almost 20 years. Mother Nature offered us a real gift after two difficult years in the region’s vineyards.
The extremely early harvest finally offered quantity thanks to some rainfalls by the end of August. The first grapes were cut (for the Crémants) by the 25th of August and the last Chablis were harvested on September, the 21st.
70% of the volumes were in the wineries around the 10th of September, offering clean, flawless juices with body, fruit and nice acidity.