Varietal

100% Chardonnay.

Tasting notes

Pale gold in colour.
Open nose reminiscent of fruit, hazelnut and white flowers.
Round and powerful on the palate. Buttery with flavours of citrus zest and toasted almond.

Food and wine pairing

Perfect with all fish and shellfish as well as with white meats.

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

- some of the grapes were brought in in 15-kg crates
- pneumatic pressing - cold static settling of the juice
- alcoholic fermentation began in stainless steel tanks after 3 days, 5% 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 9 months

Vintage : 2010

The winter was very harsh and snowy. Early spring brought an unfavourable climate. April was very dry and the first buds were late (end of April). Similarly, the flowering period came very late and was uneven, causing flower abortion and millerandage. Fortunately, July was very hot and made up for the accumulated delays. In August the situation worsened, with a lot of rainfall and the development of rot. The ripening process was slow, and September was quite cold. The harvests started on the 20th, with Botrytis looming. The first grapes arrived with a high alcohol content and high acidity, requiring full malolactic fermentation in order to enhance the concentration and balance of the future wines.