Brillant yellow golden colour.
Already intense and complexe nose with notes of grilled almonds and pineapple.
In the mouth the wine is rich with fine and elegant woodiness, good length and a finish that returns to mineral notes.
Food and wine pairing
This elegant Grand Cru will be perfect for all grand dishes such as lobster or grilled turbot and all fine sea food : scallops, crayfish, sashimi, urchins. Enjoy also with a creamy cheese and even caviar.
Serving temperature: 12 to 14°C. (54 to 57°F.).
This Grand Cru is sourced from a select plot of vines grown on white chalky scree soils which gives rise to the name Blanchot.
The soil is heavy and is strewn with small fossilized oysters known as “Exogyra Virgula”.
Vinification and maturing
- Long pneumatic pressing
- Static settling
- Alcoholic fermentation began in stainless steel tanks
- After 3 days, 40% of the juice was transferred to fine-grained 1-2 years old barrels from selected origins
- Malolactic fermentation completed
- Both the wine in barrels and the tank-fermented one were stirred
- Racking in October
- Aging on fine lees for 14 months
Since a law was passed in 1938, around 100 hectares of south/south-western facing vines that benefit from optimal exposure to the sun and stretch out in a crescent shape along the right bank of the Serein river are entitled to bear the Chablis Grand Cru appellation. The seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines are: Les Clos, Vaudésir, Valmur, Blanchot, Les Preuses, Grenouilles, and Bougros.