Grape Variety :
Site: this is the northernmost region of Burgundy, located in a dramatic circle of hills where vines have been planted for hundreds of years
History & tradition: in the sixties, when the Chablis vineyards were all but abandoned, Robert Drouhin recognized the potential of this region which had been ravaged by the phylloxera disease a century before. He was one of the first Burgundy propriétaires who set about revitalizing the area.
Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. This marine origin gives the wines of Chablis their unique flavour.
Plantation density: 6 250 stocks/ha.
Pruning: double Guyot "Vallée de la Marne" (for its resistance to frost).
Yield: we aim for a lower yield in order to extract all possible nuances from the terroir.
Supply: grapes and must purchased from regular suppliers.
Very slow pressing so as to respect fruit.
Type: in vats.
Length: 7 to 8 months.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"A dry and fruity wine, easy to drink. Its colour is pale gold with greenish hues. Very fresh aromas reminiscent of citrus (lemon or grapefruit); small pleasant touches of fern or coriander are found as well. On the palate, dry and fruity, with mineral notes. Pleasant and long aftertaste".
The wines show great purity of taste and a pleasant floral style. Chablis is very mineral in character, almost briny.
Temperature: 12/13°C (53-54°F).
Cellaring: 1 to 5 years.