The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Viinin Kuvailu
The Story
Located near Auxerre in the department of Yonne, the Chablis vineyards lie along a little river aptly named the Serein ("serene"). Vines began to growth during the Roman era. In the 12th century, the Cistercian monks from the abbey of Pontigny developed its cultivation. The AOC Chablis Premier Cru was officially created in January 1938, thus confirming the excellent qualities of this dry white wine which, unlike the wines of some other regions, has held onto its excellent reputation throughout history thanks to the exceptionally high quality of its raw material - the Chardonnay grape.
Premier cru:No French wine-growing area has pinned its faith more firmly on the facts of geology. The main substrata is Jurassic limestone (specifically, Kimmeridgian limestone) laid down some 150 million years ago. The rock contains deposits of tiny fossilised oyster shells which remind us that Burgundy once lay beneath a warm ocean. The Premier Cru " Climats " lie on either side of the River Serein which runs through the vineyards from south to north, but the most highly thought-of Premiers Crus lie on the right bank, enclosing the Grand Cru terroirs which also lie on that side of the river. Chablis: The rock contains deposits of tiny fossilised oyster shells which remind us that Burgundy once lay beneath a warm ocean. Some particularly valuable " terroirs " produce the Premiers Crus.
White Premier cru: pale gold in colour. To the nose, the full extent of its aromatic potential is not instantly apparent. It needs a little airing. This is a wine with good aging potential (5 or sometimes up to 10 years). Each " climat " has its own typicity, depending on soil and exposure. The wines are well-built and long in the mouth. The Premier Cru Chablis wines beguile the palate, whether mineral and tight in their youth or flowery and developing delicate and subtle aromas with age.
White Chablis: colour is rather light - pale gold or greeny-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. Age depens the colour and adds a note of spice to the bouquet. On the palate, these aromas retain their freshness for an extended period. Perky and full of juice, it has an attack like an infantry charge. Long and likeable persistence leads to a smooth and serene finish. Very dry and impeccably delicate, Chablis has a unique and readily-recognisable personality. The name " Chablis " is widely usurped on all five continents by wines which have absolutely no right to it. Be forewarned: there is only one true Chablis.
Premier cru: Aromatically, the Premier Cru is highly complex and therefore highly adaptable. Good matches will include cooked oysters and fish in sauce. The more mineral versions of this wine can be served with fine poultry or veal in white sauce. The more open variations are a wonderful accompaniment to small tripe sausages (andouillettes) and the burgundian specialty of snails (escargots). This is a wine with real breeding, and also does justice to the local specialty of ham in Chablis (jambon au Chablis).
Serving temperature: 10 to 11°C
Chablis: White: this wine is a true boon to fine food. It can be enjoyed young (2-3 years old) with fish or poultry terrines, or with grilled or poached fish. It also goes well with asparagus, wich is normally difficult to match. Meanwhile, don’t forget exotic cuisine: it can handle curries or tandoori dishes and it also balances out the mellow and subtle textures of sushi. Or you could
simply drink it as splendid pre-dinner drink. It harmonizes well with goat cheeses, as well as Beaufort, Comté, or Emmental.
Serving temperature: 10 to 11°C
Vuosikerta 1996
1996 VINTAGE in Burgundy
Maturity levels were in general high following a long hot summer. The wines from the famous Pinot Noir have an intense ruby red colour with lush red fruit aromas. They are wines that are comparable with the outstanding 88s and 89s. The whites are just as outstanding full-bodied with elegant vibrant Chardonnay fruit and sweet white flower and grilled nut aromas. These are wines that have the potential to age magnificently.
Each harvest we hope for three things, favorable weather conditions, healthy grape clusters and high sugar levels. The 1996 harvest provided all of these. April was particularly sunny and brought about an early bud burst (18th of April). Following this we had what can be described as a flash flowering which leads to good pollination, creating high yields.
Arean had low rainfall levels, a sturdy breeze (which kept rot to a minimum) and a long ripening period. These factors created high sugar levels and good acidity within the grapes. Cloud cover in August, combined with the coldest September on record meant that the sugar levels were exceptionally high and so was the acidity: 12% potential alcohol with 5.5g of acidity for Corton Reds and 13%-14% potential alcohol with 6g of acidity for Corton Charlemagne.
As a result, most are very pleased with the 1996 vintage. The reds have an intense color, good tannin structure and concentrated Pinot Noir flavor. The white wines are also impressive, containing plenty of rich fruit character, a crisp acidity and are already showing an attractive bouquet.
