Sourced from 50 plots totaling 38ha across Chablis, Chichée, and Viviers on Kimmeridgian subsoils, these estate vineyards (organic since 2000, HVE3 certified) emphasize purity and freshness. Hand-harvested Chardonnay is direct-pressed; 85-90% fermented in stainless steel, 10-15% in neutral oak post-malolactic; aged 10-12 months on fine lees to build subtle complexity while preserving vibrancy, bottled at 12.5% alcohol.
Tasting Notes
Light lemon-green hue with a fleshy, elegant nose of citrus zest, white-fleshed fruits, pear, apple blossom, white flowers, chalk, and oyster shell. The palate is fresh and supple with crisp acidity, tang of malic freshness, mineral salinity, subtle oakiness, and a well-balanced, dry, mouthwatering finish of moderate length showing classic Chablis typicity.
Serving and Cellaring
Serve at 10-12°C in a Chablis glass without decanting; drink from 2025-2032 for freshness and integration. Pairs with oysters, grilled seafood, chicken in cream sauce, creamy pasta, or rich fish dishes.
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