Varietal
This wine called “L’Aubaine” (The Windfall) is made from 100% Sauvignon Blanc, a notable exception in Burgundy.
Tasting notes
On the nose as in the mouth, the intense aromas offer a pleasant fresh wine with notes of peach and green lemon.
Food and wine pairing
Drink as an aperitif or with oysters, seafood and fish. Also perfect with white meats.
Serving suggestions
Serve ideally at 10-12°C. (50-54°F.).
Ageing potential
A pleasant, lively wine that can be drunk now and kept for 3 to 4 years in good conditions.
Origin
At the heart of the Auxerrois region, the old wine-producing village of Saint-Bris-Le-Vineux is known for its spectacular underground quarries at Bailly which once supplied stones for construction in Auxerre and Paris. Today it is the Mecca of Crémant de Bourgogne. The only Sauvignon grapes in Burgundy, once called “épicier”, are harvested here. The wine is typical of its varietal and marks the transition between the wines from the Loire and those from Burgundy.
Its high quality was first recognized in 1974 when it was given the VDQS (Vin Délimité de Qualité Supérieure) appellation, and once again in 2002 when it was awarded with AOC status.
On the left bank of the Serein River, 15 kilometres south-east of Chablis, the vines grow on clay-limestone soils.
Vinification and maturing
- Static settling
- Fermentation for 7 to 10 days in stainless steel tanks under controlled temperatures (18 to 20°C) to preserve as much fruit and glycerol as
possible
- Complete malolactic fermentation
- Aged on the lees to add richne
Vintage : 2020
The Covid crisis has certainly marked this year's harvest, which nonetheless has been able to go ahead! Despite the year's record temperatures and lack of rainfall, there is been no lack of quality, although yields are down, with an especially mixed picture with regard to reds. However, these have generally been very well-balanced. Overall, we have seen nice levels of acidity, promising good aging potential…
A record-breaking vintage:
- Record-breaking harvest: The first Chablis grapes were harvested on 24th August. For the record, last year the first grapes were not picked until the 13th September!
- Record-breaking heat: temperatures regularly broke the 35°C mark (95°F). Many winemakers did their harvesting at night-time to deliver optimal juice quality.
- Record-breaking quantities of grapes picked: we pressed the equivalent of more than 40 hectares (98.84 acres).
- Record-breaking numbers of old vines with more than 50 hectares (123.55 acres) of vines aged between 40 and 55 years, not to mention plots of Chablis dating to 1934 and plots of Aligoté planted in 1929!
- Record-breaking disinfection measures taken to protect employees and wine-makers and help prevent the spread of Covid-19.
First tastings by Lucie Depuydt:
«We got acidity levels that were just right for the balance we were trying to achieve. Fermentation came along very nicely; we have been working with grapes with decent levels of sugar (unlike the previous two years) and the yeasts, whether naturally-occurring or selected, appreciated this. The process of alcoholic fermentation has been completed in more than 95% of vats. The Chablis early featured intense aromas of pink grapefruit and pear. We put the Premiers Crus and Grands Crus into oak barrels, using a large number of 450 and 500 litre barrels to add finesse and elegance to the wine. Malolactic fermentation brought extra roundness and lots of complexity to our wines».