CHABLIS 2018

Production area

The grapes for this village appellation were harvested within the delimited areas of 17 villages including the village of Chablis. This appellation covers a surface area of 3 367,28 hectares, making it Burgundy’s largest AOC. Our Chablis comes from the marly terroirs of Courgis to the south of Chablis.

Origins

Chablis' vineyards are completely set apart from the rest of Burgundy, giving them characteristics that are utterly distinctive. The unique terroir made of exogyrious marls originates from the Kimmeridgian era: it’s made of small oysters [exogyra virgula] that lived there when the sea covered the area and fossilized when the sea withdrew. It gives the wines their minerality and sharpness.

Varietal

100% Chardonnay

Tasting notes

COLOUR : Pale gold, lovely brilliance and crystal clear.
NOSE : Extremely elegant. Predominant notes of fresh fruit (apple, pear and blackberry) with a slight hint of oak.
PALATE : Rich, well-balanced with apple and honey.

Vinification and maturing

Vinification in thermo-regulated stainless steel tanks. For this wine, we put the stress on having a fast malolactic fermentation in order to keep the freshness of the wine and ensure the purest aromas. Complexity was brought by a little part of the wine aged in oak barrels.

Food and wine pairing

Perfect with oysters, fish, poultry, some types of exotic cuisine (japanese, indian) and goat cheeses.

Serving suggestions

10 to 12°C

Ageing potential

From 2 to 3 years.

Vintage : 2018

Quality and quantity for an exceptional vintage!
After a very mild winter, perhaps too mild, this vintage was marked by two contrasting periods. The spring was sunny and milk, with no frost, although there were some localized storms with significant episodes of hail that hit certain plots hard on the Côte de Nuits in June. Then the summer was very dry and very hot, blocking the ripening process in some areas. Harvesting was early and was exceptionally abundant. The wonderfully healthy crop promised great potential for producing highly sophisticated wines.
In Chablis, after a very dry spring and summer, we feared a harvest that would be less good than predicted, due to a lack of juice in the berries. Very high temperatures in August sent acidity right down in the grapes and brought the harvest forward to the end of August. But this early harvest of very abundant fruit allowed us to preserve some good acidity.

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