Varietal
100% Chardonnay.
Tasting notes
Pale gold in colour.
Candied fruit, pistachio, honey and lightly toasted nougat on the nose.
Rich and round with notes of acacia honey and citrus.
Food and wine pairing
Excellent with seafood and fish such as salmon or turbot. Also goes well with white meats in cream sauce or simply on its own, as an aperitif.
Serving suggestions
14°C
Ageing potential
6 years and more.
Origin
Since a law was passed in 1938, around 100 hectares of south/south-western facing vines that benefit from optimal exposure to the sun and stretch out in a crescent shape along the right bank of the Serein river are entitled to bear the Chablis Grand Cru appellation including "Les Clos", one of the seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines.
The very first Chablis vineyards were most likely planted in Les Clos since we can find traces of vines grown there before 1267. This single vineyard, with a surface area of 24.75 hectares is the largest of the seven prestigious Grands Crus. It is also the most uniform with a regular 200-metre south-west facing slope. Hillside terroir. Calcosol made from Portlandian and Kimmeridgian colluviums on Kimmeridgian marls.
Vinification and maturing
- Harvested by hand
- The grapes were brought to the winery immediately in 2.5-ton containers
- Crushing and pressing
- Enzymes were added and the juice was cold settled
- Fermentation lasted 7 to 10 days in stainless steel tanks under controlled temperatures (18-20°C) to preserve as much fruit and glycerol as possible
- Malolactic fermentation was encouraged for softness
- The wine was matured on the lees for richness
Vintage : 2000
The year 2000 was characterized by a mild, rainy winter followed by a promising month of May which allowed for the early development of young, hardy shoots. For the first time since 1979, it was not necessary to resort to traditional methods used to combat spring frosts. Flowering took place under good conditions before the arrival of an abnormally cool, rainy month of July. Hot weather in August allowed the grapes to ripen well. Mixed conditions at the beginning of September were followed by a superb Indian summer which allowed us to pick grapes that were in excellent health. Due to such exceptional weather conditions during the harvest, the musts had to cool down once the grapes were pressed in order to better monitor the beginning of fermentation. The grapes showed better balance between sugar and acidity than in the previous two years which should produce a classic, typical vintage with good ageing potential.
