VARIETAL
TASTING NOTES
Colour: pale gold, clear and brilliant.
Bouquet: aromas of white flowers mixed with notes of citrus fruit on a mineral (flint, gunflint) and fruity (white-fleshed fruit) background.
Palate: lively, light and well-balanced. This enthusiastic attack is followed by a pleasant roundness. Its richness is matched by its freshness, leaving a lingering sensation on the palate.
FOOD AND WINE PAIRING
Serve with charcuterie, oysters, a vol au vent of lamb sweetbreads, a grilled chicken leg or a piece of Gruyère cheese.
SERVING SUGGESTIONS
Ideally served at a temperature of 13-14°C. (55-57°F.).
AGEING POTENTIAL
This wine can be enjoyed now or cellared for the next two years.
ORIGIN
A communal appellation harvested from the delimited parts of 17 Villages, including the village of Chablis. It covers 3712 hectares, making it the largest AOC in Burgundy. Chablis is characterised by its production of white wines only and by its strong geology, the main bedrock of which is Kimmeridgian. Chablis is planted on the hillsides on either side of the Serein valley, the peaceful river that runs through the Chablis region. Kimmeridgian limestone soil and subsoil / Slightly steep slopes / South-West exposure / Altitude 180 to 260 m.
The Chardonnay grape, also known as ‘Le Beaunois’ in the Chablis region, is the source of this lovely wine.
VINIFICATION AND MATURING
Once in the winery, the grapes undergo a long pneumatic pressing before static settling and alcoholic fermentation with selected yeasts in stainless steel vats under temperature control at 18 to 20°C to preserve as much fruit as possible. Malolactic fermentation begins soon after the end of the alcoholic fermentation and is 100% complete in January. Aged on fine lees for 6 to 8 months, with regular stirring of the lees to bring the lees back into suspension and give the wine body and structure.
Vintage : 2021
Nature certainly set a challenge for the winegrower and the winemaker with this vintage.
It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.
There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the “Véraison” (color change), which benefited from the return of the sun from mid-August.
The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.
From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.