Chablis Grand Cru Blanchot
Its exposure to early morning sunshine does not allow it to benefit from direct sunlight, but the steep slope and its very sheltered location make it, paradoxically, a rather warm "climat", that ripens in tranquillity. Our parcel situated on the final upper third of the Blanchots comprises white top soil of Portlandian influence and Kimmeridgian rock sub-soil.
Balanced approach pest control. Soils maintained via regular ploughing.
Pneumatic pressing. Natural enzymatic settling for 12 to 24 hours at around 15°C then fermentation with indigenous yeasts in stainless steel vats.
Systematic malolactic fermentation followed by assemblage after 8 to 10 months. Fining if necessary, light filtration and bottling.
Tasting / Food parings
A discreet wine, it is characterized by a very delicate side with notes of white flowers and chalk. In a cold year, the chalky aspect disappears to the benefit of oyster shell notes. The palate remains very pure and refined with a sensation of spring water mingled with very salt air flavours, as if by the seaside... Even if this purity can be appreciated from its early years, it is only after 7 to 10 years that it imposes its entire Chablis dimension. It will be ideal with good cold meats or regional cheeses.
Average age of vines