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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
BURGUNDY 2017 - In 2017, everything came good for the Bourgogne winegrowing region in terms of both quality and quantity. And after several years of harvests that suffered the whims of the weather, 2017 has provided volumes set to satisfy the market, with wines that are already promising great things to come from this elegant vintage.
After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid - June, were flowerin g before rapid fruit set. An early vintage was confirmed.
During the summer, a few spells of heatwave alternated with more mixed weather. However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks a head of average . Harvesting continued until mid - September as each plot reached peak maturity . The grapes were in exceptional health and required virtually no sorting. Everyone was very enthu siastic about this fabulous fruit, its peak ripeness, and the volumes produced. The only downside were a few areas hit by spring frosts , where yields were below norms .
Vinification went without a hitch and the mood was one of serenity for this vintage wh en the Bourgogne winegrowing region returned to more habitual levels of quality and quantity.
From the north to the south of the Bourgogne winegrowing region, opinion is unanimous: The 2017 vintage is one of the most elegant expressions of the Chardonnay grape, with perfectly balanced wines and a wonderful aromatic profile. They are crisp , with notes of citrus and white - fleshed fruit. Aeration triggers the release of h ints of peach and apricot, while in the mouth, minerality and tension balance out this rich, fruit - filled palette. A very fine vintage indeed!
Intense, dazzling colors ranging from ruby to garnet. From first glance, these wines simply invite one to taste them. Notes of red and black berries in these extremely expressive wines are another sign of indulgence, while perfect balance in the mouth comb ined with silky tannins results in a very harmonious ensemble that is subtle and without opulence.