Varietal
100% Chardonnay.
Tasting notes
Pale gold in colour.
Subtle nose, reminiscent of toasted almonds, sugared almond and mango aromas.
The palate is rich and evokes toasted almonds and fruits with yellow flesh. The finish is soft and sustained by a slight minerality.
Food and wine pairing
Excellent with fish prepared with light sauces or with grilled white meats. Ideal with cheeses or spicy salmon if cellaring 5 years.
Serving suggestions
Ideally serve cooled down at 14°C / 57°F.
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
- Slow pneumatic pressing
- Cold static settling of the juice
- Alcoholic fermentation began in stainless steel vats After 3 days, 35% of the juice was transferred to fine-grained barrels to continue alcoholic fermentation. The remaining juice was left in stainless steel vats for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve as much fruit as possible
- 100% malolactic fermentation
- Aged on full lees for 10 months with regular stirring and pumping over of the must to lend richness
Vintage : 2015
The vintage started in the aftermath of an uneven winter, rather mild at the beginning, then very tough in the end. Therefore, the first bud breaks were long in coming as they were observed by mid-April. The spring rapidly boomed with mild temperatures which enhanced the vegetation growth. The first flowers showed up at the beginning of June and the early flowering took place under the best auspices, on average 10 days before the last 10 years. In July, the very high temperatures triggered hydric constraints in some situations. Consequently, bunch closure occurred even though the berries weren’t big enough. At the end of July, the drought symptoms were more and more frequent on the leaves and the growth development was slowed. The onset of ripening occurred on the first half of August with temperatures 2°C higher than the normal. This climatic conditions sourced a very comfortable health status for the vines and a quick maturing. Unfortunately, a violent storm with hail took place in the Chablisien on the night of September the 1st constraining the vine growers to harvest the damaged plots. However, the heat of the last weeks of September allowed the vine growers to obtain highly qualitative musts. The last grapes were pressed on September 21st and the entire crop was particularly balanced and promising.
