Varietal

100% Chardonnay.

Tasting notes

Pale gold in colour. Open nose reminiscent notes of smoke and minerality and white flowers, added of peaches. Round and powerful on the palate. Freshness with flavours of grapefruit zest, toasted almond and brioche

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, 20% 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 10 months

Vintage : 2013

Vintage 2013 was characterised by unpredictable and irregular weather patterns which significantly affected the growth of the grapes. Springtime was dull and cloudy with alternating periods of mild and cold weather as well as heavy rainfall. The milder weather in June and the Summer temperatures in July enabled the vineyard to help catch up the growth cycle, with flowering occurring in early July Rain and cold conditions returned in September, slowing the maturation of the grapes and provoking the development of diseases such as “botrytis”, requiring extra care and attention in the vineyards The grape harvest commenced on the 30th September with sunny conditions and lasted two weeks with alternating rain and dry, sunny weather. Despite a shortfall in quantity, the quality of the musts were good and the first tastings after fermentation showed that the problems caused by the weather were a distant memory, with the prediction of a fine, successful vintage…