Varietal
100% Chardonnay.
Tasting notes
Golden in colour.
Intense nose reminiscent of tea, mandarin and toasted almonds.
The mouth is still on the reserve, evokes zest and white flowers.
Food and wine pairing
Excellent with fish prepared with light sauces or mushroom risotto or with grilled white meats.
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
- Slow pneumatic pressing
- Cold static settling of the juice
- Alcoholic fermentation began in stainless steel vats After 3 days, 25% 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 12 months with regular stirring and pumping over of the must to lend richness.
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…
