Varietal
Tasting notes
Elegant pale gold colour.
The open nose is reminiscent of fruit, almond, butter and fresh liquorice.
Round, dense, and buttery in the mout, with flavours of citrus marmalade and toasted almond.
Food and wine pairing
Perfect with all fish and shellfish as well as with white meats.
Serving suggestions
Serve ideally at a temperature of 14°C. (57°F.).
Ageing potential
Origin
34 hectares are classified under the Premier Cru Fourchaume appellation.
Located in the commune of La Chapelle- Vaulpelteigne, just to the north of the hillside containing all of the Grands Crus, this is a jewel among the Premiers Crus. Due to its international reputation, the wines from the subparcels is often sold under the Fourchaume name. In fact, Fourchaume is one of the "Climats porte drapeau" (flag-bearer climates) grouping together those of L'Homme Mort, Vaulorent, Côte de Fontenay and Vaupulent.
The slope is regular with south-western exposure, and is located in the valley of Fontenay-près-Chablis to the northeast of Chablis. Gentle slopes overlying Kimmeridgian marls.
Vinification and maturing
- some of the grapes were brought in in 15kg crates
- pneumatic pressing, followed by static cold settling
- alcoholic fermentation begins in stainless steel vats, then after 3 days, 15% of the juice is racked and placed in fine-grain barrels for 1 to 2 years to continue the alcoholic fermentation with weekly stirring of the lees
- the remaining juice was fermented in stainless steel tanks for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve a maximum of fruit and glycerol
- 100% malolactic fermentation and ageing on fine lees for around 10 months
Vintage : 2021
A trying year, from the April frost, aggravated by an early restart of the vine, to the harvest. The brutal weather changes imposed their tempo and it was necessary to adapt. The harvest started around September 20th and ended quickly, two weeks later. Upon arrival at the winery, the harvest is sorted and vinified with precision, paying great attention to the aromatic balance. The aromatic potential of the musts is there, with notes of fresh citrus fruits in the Chablis wines, and the sugar-acid balances find the typicalities appreciated by the amateurs of Burgundy wines. This vintage is therefore historically low in volume, but classic in its profile.
