The Chablis wine region stretches along the Serein valley and across 19 communes. Chablis, known as the “Golden Gate of Burgundy”, is dedicated to the production of a clear, aromatic, fresh white wine whose name is synonym of “minerality”.
Terroir: One of Chablis’ most famous Grand Crus, Les Blanchots is a 12 hectare vineyard sitting directly east of Les Clos with a more easterly/ slightly southeast exposure. The hillside here is steep and soils are well drained and are made up primarily kimmeridgian (clay and limestone).
Vinification: Manual harvesting is carried out at optimum ripeness levels (between 12 and 13°). The grapes are pressed in our pneumatic press and the musts then undergo cold maceration for a 5 to 7 day period before being settled and vinified. The alcoholic fermentation lasts between 15 to 18 days at the Domaine. The malolactic fermentation is usually initiated in December. The wine is aged for around 14 months including a period of time in French oak barrels if necessary. The wine is racked twice before being bottled in late autumn.
Bright and clear with a golden-green hue and attractive sheen. The refined and delicate nose discloses floral notes such as acacia and lime blossom and a touch of citrus fruit. The palate is dense, round and rich with an aromatic bouquet characterized by toasty notes and dried fruits. The finish is long, taut and very mineral.
Score: 91 PointsWine Spectator Author: Bruce Sanderson
Score: 92 PointsBurghound Author: Allen Meadows
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