Chablis Domaine
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
The vines located in the Chablis appellation are situated on a Kimmeridgian subsoil and benefit from an ideal exposure, providing conditions conducive to the production of a great wine.
Terroir
The appellation extends on both sides of the Serein River, on a soil composed of marl and clayey limestone. The subsoils are rich in minerals and fossilized oysters, giving the distinctive mineral character to Chablis wines. The estate covers 46.8 hectares, located in the extension of the Premier Crus.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short pneumatic pressing (1.5 to 2 hours) for a gentle separation between the solid and liquid parts of the grapes. Very light static racking to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally. The musts are placed in small stainless steel tanks. 5 to 10% of the cuvée is vinified in French oak barrels (averaging 6 years old). Aging for 10 to 12 months in small stainless steel tanks to maintain freshness, and 5 to 10% in French oak barrels for 5 to 6 months.
Grapes
Tasting
A bouquet of great refinement, evolving with notes of citrus, white-fleshed fruit, and flowers. Fresh and supple, this wine is marked by mineral notes, typical of the appellation.
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