Chablis Grand Cru "Les Clos"

"Les Clos" is the largest of Chablis' Grand Crus. It covers the entire slope from top to bottom and benefits from optimal sunshine due to its south-western exposure.
We are lucky to have two plots, which allows us to blend two types of wine that are different yet complementary. The first plot, located at the top of the slope where the soil is rather stony, yields wines that are bold, fresh and taut. The second plot, located a halfway up the slope where the soil is deeper, is exposed to slightly higher temperatures and yields wines that are extremely full-bodied, rich and round. It is thanks to this blend that our Grand Cru "Les Clos" offers such great complexity.
The first vineyard is located at mid-slope and benefits from slightly higher temperatures than the second, which is located at the top of the slope, protected from the north winds by the nearby forest. The two plots once again reveal that Burgundy is the kingdom of "terroirs". The first plot at mid-slope generally provides deeper, richer, fleshier wines whereas the second plot produces wines with greater acidity and tension. It is the blending of the two that lends our "Les Clos" all of its complexity.

Tasting

The blend of wines from our two plots is evident throughout the tasting. First of all, on the nose, which skilfully combines the floral notes from the upper plot with the nutty notes (toasted almonds, hazelnut) from the mid-slope plot. The rich, powerful palate is supported by a tangy structure that lends this wine balance and class.

Food/wine pairing

Taste this wine with finely prepared fine fish and crustaceans (lobster, rock lobster …), or with roasted or stewed poultry and white meats.
Recipe suggestion: pike perch with white butter sauce

Serving and keeping

Serve between 12 and 14°C (53-57°F).
Aging potential: 5 to 10 years and more.

Vintages

Find here the characteristics of each vintage in Burgundy. Download

The vineyard

Parcel size: 1,54 ha (3.8 acres)
Soil: Kimmeridgian calcareous clay soil containing very hard marls that can be ochre in colour.
Average age of the vine: 37 years

Vinification

Harvest: Handpicked
Fermentation: 65% in stainless steel vats and 35% in 1 to 5-year-old oak barrels

Ageing

Ageing: 65% in stainless steel vats and 35% in 1 to 5-year-old oak barrels during 10 months on fines lees. Finished aging in stainless steel vats for 6 months.