Chablis Premier Cru
The vintage
The year began with cold, dry, and sunny weather, with an early budbreak in March caused by a surge in temperatures. In April, morning frosts affected all areas of the vineyard, particularly those on the right bank. The return of warm weather in May allowed for a rapid and uniform flowering. However, from July onwards, the weather became more variable, with rain and hail. A heatwave in late August accelerated ripening before autumn arrived abruptly, bringing cooler, greyer, and sometimes rainy conditions. Harvesting began on September 4, with grapes of excellent quality.
Location
Exclusively sourced from Premier Cru-classified parcels, this refined white wine stands out for both its power and its delicate, airy palate.
Terroir
In Chablis, the thick layer of limestone marl contains countless fossilized oyster shells. This subsoil, known as Kimmeridgian, imparts Chablis wines with their distinctive character, a combination of richness and minerality, making them a global benchmark.
Winemaking
Application of the principle of gravity to avoid any pumping that might compromise the wine's quality. Pneumatic pressing of short duration (1.5 to 2 hours) ensures a gentle separation of the solid and liquid parts of the grapes. Very light static settling is employed to retain sufficient fine lees, allowing alcoholic and malolactic fermentations to proceed naturally. The must is placed in French oak barrels (averaging six years old) for 40 to 50% of the cuvée, with the remainder fermented in small stainless steel tanks.
Tasting
Pale gold color with green highlights.
Expressive bouquet featuring notes of lemon and white flowers, combined with a pronounced minerality.
A highly aromatic palate that is both rich and fresh. A faithful expression of the Chablis terroir.
Grapes
Chardonnay
: 100 %