Varietal
100% Chardonnay.
Tasting notes
Pale gold in colour. Open nose reminiscent of citrus fruit, honeysuckle and lime. Round on the palate, with flavours of linden-tree, citrus zest and minerality on the finish.
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, 10% 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 : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.