Production
The lime-rich soil of the area suits Chardonnay very well and naturally limits yields to an absolute maximum of 50 hectolitres per hectare, as well as imparting distinctive mineral characters to the wines. The grapes are sourced only from this Premier Cru site. The grapes are hand-harvested and pressed gently. 35% is fermented in small oak barrels as this fuller bodied wine benefits from more oak influence. It spends several months ageing on the yeast lees to add extra complexity.
Tasting notes
2022 – A rounded, fuller style of Chablis with aromas of buttered toast in addition to classic mineral tones, with toasty oak, fresh lemon and a slight creaminess on the palate. The finish is long and mineral with a hint of umami and salinity. Very pleasing.
