Chablis
The vintage
After a cold winter, the vines remained at the woolly bud stage until the end of March. The mild temperatures that followed gradually triggered the vines’ awakening, with the first green tips appearing in the early days of April. By mid-April, the growing season was underway. Benefiting from very mild temperatures and rainfall, the vines continued to develop at an accelerated pace. The first flowers were observed in Viviers on May 20. With near-summer temperatures during the last weekend of May, flowering progressed well across all sectors, suggesting an early harvest. Flowering was completed about ten days later. With the heat and thunderstorms, the grape clusters grew rapidly. Cluster closure was observed in the final days of June. Early July was once again very hot, with some leaf scorch appearing. The rest of July saw more moderate temperatures and regular light rainfall, which supported continued healthy berry development. As of July 22, veraison was imminent. Vine health remained good, and dry conditions set in from the end of July. Ripening took place during another heatwave between August 10 and 18. The vines benefited from these high temperatures, accelerating the ripening process. The decision was made to begin the harvest on August 28, and it was completed on Friday, September 5.
Location
The vines located in the Chablis appellation are situated on a Kimmeridgian subsoil and benefit from an ideal exposure, providing conditions conducive to the production of a great wine.
Terroir
The appellation extends on both sides of the Serein River, on a soil composed of Kimmeridgian marl and clayey limestone. The subsoils are rich in minerals and fossilized oysters, giving the distinctive mineral character to Chablis wines.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short pneumatic pressing (1.5 to 2 hours) for a gentle separation between the solid and liquid parts of the grapes. Very light static racking to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally. Aging for 10 to 12 months in small stainless steel tanks to maintain freshness.
Tasting
Fresh and elegant bouquet opening with notes of citrus, white-fleshed fruits, and flowers.
The palate is both fresh and supple, supported by a beautiful minerality.
Alcohol content
12,5
Grapes
Chardonnay
: 100 %