Chablis, situated near Auxerre in the Yonne department, is among the northernmost vineyards of Burgundy. It is thus nearly at the gates of Champagne and the Paris region; which it greatly relied on to create its reputation.
Slightly removed from the « heart » of Burgundy’s vineyards, the region of Chablis started to prosper in the 19th century thanks to its waterways; the Yonne and Seine rivers.
It is characterized by producing exclusively white Chardonnay wines and by its geology which is believed to date back to the Kimmeridgian period.
- Soil and subsoil from the upper and middle Kimmeridgian period.
- Alternating layers of limestone and marls.
- Southern exposure.
- Altitude of 250 meters.
The Chardonnay is the only grape variety of the Chablis and Chablis Premier Crus.
- At least 5500 feet/ha.
- Guyot pruning and Chablis type pruning as well.
- Manual harvest.
- Yield of 60 hl/ha.
Nice pale golden green color, limpid and bright.
The nose reveals the aromatic wealth of Chablis’ terroir with mineral notes of flint, enhanced by hints of acacia honey.
The mouth is frank, round, with a touch of honey and a spicy finish; a wine with character.
This wine is excellent paired with smoked salmon, trout and other freshwater fish, as well as with white meats and creamy cheeses.
Serve ideally at a temperature of 12-14°C. (54-57°F.).
This wine can be enjoyed now or kept in the cellar for the next three years.