100% Chardonnay.

Visual: pale gold colour.

Nose:  very elegant, recalling of mandarins, fresh almond and dried apricot 

Palate:  very representative of its terroir, creamy yet refreshing with flavors of citrus and hawthorn. The finale is lingering with an agreable minerality and subtle salinity

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. After 5 years, it will perfectly pair up with matured cheeses or spicy salmon.

Ideally serve cooled down at 14°C / 57°F.

The grapes and musts were slowly pressed in a pneumatic press, to get a juice as clear and pure as possible. This juice was left to settle at cold temperatures so that it would be freed from its roughest lees. The alcoholic fermentation began in stainless steel vats; after 3 days, 30% of the juice was transferred to fine-grained oak barrels to continue the alcoholic fermentation. The remaining juice was left in stainless steel vats for another 4 to 7 days of alcoholic fermentation under controlled temperatures (18-20°C / 64-68°F) to preserve as much fruit as possible. The malolactic fermentation was completed so that we get a rounder wine. 

Finally, the wine was aged on its fine lees for 9 months to develop its complexity. 

Vintage 2016 was really rough on us in Burgundy, but it was nothing compared to the living hell we went through in Chablis! It all started with a mild winter followed by a chilly and rainy spring that lead to a bud bursting in mid-April. We could have settled for that, as we were in the average trend of the 10 previous years. Unfortunately, a first frosting incident in the end of April caused some huge damage in the vineyard. The first assessments estimate that about 20% of the Chablis vineyard was harmed...and if the vines were to grow again, the new vegetation would not bear fruits. The damage even went to the extent of jeopardizing the pruning for the next vintage. It was a hard blow to take, and the gloomy weather that seemed to settle didn’t help much: the growth slowed down and the vegetative cycle started running late. And as the saying goes, when it rains, it pours...a second frosting incident causes new damage in the vineyard, leading to increased gaps in the development of the plots. Then, in mid-May, a hail storm comes in line and hit strongly the north of Chablis. As if this was not already bad enough, a second hail storm hit the south of Chablis as well as a part of Auxerrois. Still, a rainy weather prevents the vines to grow as expected and also generates mildew attacks. In spite of everything, the flowering occurs in mid-June in an unhealthy climate where mildew causes real damage in the development of the grapes. In August, the extremes reversed and hot temperatures settle. Which in a way was very positive as it allowed for a decontamination of the vines, but lasted a bit too much and created sunburns on the left grapes. Finally, the ripening was quick and harvesting began on September, 26th. The yields are very low and also very variable because of all the weather incident that showered over the vineyard. For instance, our Grand Cru Les Clos had its yields lowered to 35 hL/ha whereas its legal normal base is 54 hL/ha. Fortunately, the wines – although still in their ageing period – are already full of fruit, very pleasing and well balanced.