Chablis

In northern Burgundy, not far from Auxerre, the Chablis appellation stretches across approximately fifteen kilometres around the village of the same name.
It is the monks of the Cistercian abbey of Pontigny who were the first to begin cultivating vines in the region.
The vines of our Domaine (69 acres divided in 34 plots) are planted on rather gentle slopes (5 to 20%) where they benefit from different exposures. So the grapes hail from a mosaic of various terroirs, which lends lovely complexity to the wine due to the fact that the characteristics of each terroir are preserved by being vinified separately.

Tasting

The nose features elegant complexity and combines intense aromas of candied lemon with subtle hints of white flowers. The structure is neat, chiseled and lively with a mineral finish featuring saline and iodine nuances.

Food/wine pairing

Taste this wine as an aperitif, or with seafood such as oysters, prawns, or crab.

Serving and keeping

Serve between 9 and 11°C (48-52°F)
To be enjoyed within 3 to 5 years.

Vintages

Find here the characteristics of each vintage in Burgundy. Download

The vineyard

Parcel size: 28 ha (69,2 acres)
Soil: Kimmeridgian calcareous clay soil
Average age of the vine: 38 years

Vinification

Fermentation: In stainless steel vats

Ageing

Ageing: In stainless steel vats on fine lees during 10 to 11 months