Varietal

100% Chardonnay.

Tasting notes

Pale golden colour.

Sucker nose, with notes of fruits such as peach and apricot and emphasize with mineral and menthol notes.

Fresh and fruity in the mouth, with notes of grapefruit. A long and typical finish

Food and wine pairing

This wine can be enjoyed with oysters, seafood, grilled fish and cooked shellfish. It can also accompany various types of charcuterie, such as Jambon persillé, poultry and goat's cheese.

Serving suggestions

To enjoy best its mineral character, serve chilled between 10° and 11°C (50°-52°F)

Ageing potential

A wine meant for ageing (5 years) although it can be drunk now for its tingy flavours.

Origin

Chablis, located near Auxerre in the Yonne department, is one of Burgundy's most northerly vineyards. It is characterised by the fact that it produces only white wines from the Chardonnay grape variety, and by its geology, which is based mainly on Kimmeridgian soil.

The appellation has 40 climats and lieux dits classified as premier cru.
- Soil and subsoil Middle and Upper Kimmeridgian.
- Alternating limestone and marl.
- Medium to steep slopes.
- South-west to south-facing.
- Altitude between 250 metres.

This Premier Cru comes from very well exposed plots on the right bank of the Serein in the communes of Chichée and Fleys.

Vinification and maturing

At their arrival at the winery, the grapes and must went through a long pneumatic pressing to get a qualitative juice with no risk of oxydation. Then, this juice was left to settle in order to clean it up from the biggest lees. That step is quite essential to ensure pure aromas and a bright color. The alcoholic fermentation used selected yeasts in stainless steel tanks under controlled temperatures (18° to 20°C) to preserve a maximum of fruit. Then, 20% of the cuvée was casked into oak barrels that already received between one and two wines, in order to bring an extra complexity to the wine. The whole cuvée was then aged on its lees for a mininum 10 months period.

Vintage : 2021

A trying year, from the April frost, aggravated by an early restart of the vine, to the harvest. The brutal weather changes imposed their tempo and it was necessary to adapt. The harvest started around September 20th and ended quickly, two weeks later. Upon arrival at the winery, the harvest is sorted and vinified with precision, paying great attention to the aromatic balance. The aromatic potential of the musts is there, with notes of fresh citrus fruits in the Chablis wines, and the sugar-acid balances find the typicalities appreciated by the amateurs of Burgundy wines. This vintage is therefore historically low in volume, but classic in its profile.