CHABLIS > MORIN Père et Fils

Tasting notes

Color: Fairly light, green gold.

Nose: Very fresh, lively and mineral with flint, green apple, lemon, underbrush and field mushroom. Notes of lime-flower, mint, and acacia occur frequently, as do aromas of liquorice and freshly-cut hay.

Palate: The attack is intense. Long and likeable persistence leads to a smooth and serene finish. Very dry and impeccably delicate

Food and wine pairing

Can be drunk simply as a splendid pre-dinner drink. During the meal, with grilled or poached fish. It also goes well with asparagus, which is normally difficult to match, as well as with exotic cuisine: it can go well with curries or tandoori dishes and it also balances the soft and subtle texture of sushi.

Serving suggestions

8°C as a pre-dinner drink,9 to 10°C with food.

Grape varietals

Chardonnay

Origins

Chablis, situated near Auxerre in the Yonne department, is among the northernmost vineyards of Burgundy. It is characterized by producing exclusively white Chardonnay wines and by its geology which is believed to date back to the Kimmeridgian period. Quite distinct from the rest of Burgundy, the chalky marl soil type in Chablis contributes greatly to the particular style of Chablis wines. It is also characterized by deposits made of small oysters (exogyra virgula) that play a great part in giving the wines their so famous taste and that come from a time where the sea entirely covered the area.

Vinification and maturing

Manual harvesting. Gentle pneumatic pressing and settling for 24 hours, then fermentation in temperature-controlled stainless steel vats. Bottling is done after about 6 months of maturing.