CHABLIS GRAND CRU
"BLANCHOT" 2020

Colour: Yellow gold with golden tints.
Nose: Complex and intense on ripe fruits, with mineral and honey notes, delicately woody.
Palate: The structure is powerful, quite rich. The flavors are both mineral, fruity and delicately woody. Of a beautiful creaminess while presenting a beautiful minerality, this is a wine of character, very racy.

The vivacity of this rich, full-bodied Grand Cru provides a great dry wine to pair with fattened goose liver (foie gras), its pronounced minerality offsetting the bitterness of this noble dish. The subtle complexity of its aromas and its long finish in the mouth mean it is destined to partner lobster, crawfish, (grilled or, more subtly, in a white sauce with or without mushrooms), and prawns.

All fine-textured fish in cream sauce prove worthy allies, as do white meats and poultry in cream. Its minerality and liveliness also do a fine job of counterbalancing the saltiness of oysters.

The wines of the Chablis district form a qualitative pyramid of which the Grand Cru appellation, recognised since 13 January 1938, forms the apex.

Chablis Grand Cru comes from vineyards in the commune of Chablis to the north-east of the town and facing the sun at altitudes of 100-250 metres along the right bank of the little River Serein which waters the district.

The Grand Cru climats form a continuous band along the upper part of the valley from Bougros in the north-west, through Preuses, Vaudésir, Grenouille, Valmur and Les Clos to Blanchot in the south-east.

The appellation CHABLIS GRAND CRU is a single entity but divided between 7 « climats », the names of which may appear on the labels. Les Clos may be the original kernel of the Chablis vineyards, first exploited by the Cistercians of Pontigny.

The harvested grapes are pressed using a pneumatic press. Juices is placed in stainless steel vats to ferment under controlled temperature. Maturing process takes place in tank and in barrels. Bottling around June following harvest.