The wine then ages a further 3-6 months on its fine lees. Fermentation takes place in temperature-controlled, stainless steel tanks for 4-6 months, and sedimentation occurs naturally. After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing. The winery itself is modern, allowing precise winemaking with a light and delicate touch. The vines also are younger, and the wine has an alluring citrusy freshness with an aromatic finish. ![]() These soils are slightly younger limestone than their famed Kimmeridgian counterparts, emphasizing the fruit rather than mineral aspects of these classic wines. In 1995, with the estate boasting a dozen hectares of Chablis and Petit Chablis, Jean-Claude Courtault decided to devote himself to wine-growing on a. Our Petit Chablis comes from just two hectares, in a slightly cooler zone than the Chablis, with Portlandian soils. ![]() Passy Le Clou’s 30 hectares are spread over 21 individual plots, which Marine vinifies separately (with a small team of just 7 people) to showcase the individual expression of the terroir. There are 729 hectares (1750 acres) of vineyards in the Petit Chablis appellation. It covers vineyards not included in the standard Chablis, Chablis Premier Cru and Chablis Grand Cru titles. An artificial lake helps moderate the climate and protect against the severe frosts of this northerly region. Petit Chablis is an appellation created in 1944 for dry white wines made from Chardonnay in Chablis and the surrounding communes. Natural hedges stimulate biodiversity, and only natural fertilizers and cover crops are used. Soils are tilled to avoid using herbicides by improving their aeration, soil structure, and water conservation. She follows strict environmental guidelines to preserve the health of the soil and wildlife. In the palate, the wine is racy and mineral with just a touch of. Having no children to pass it on to, he sold to Marine, who is deeply invested in preserving the history and the land of this domaine. The 2022 Petit Chablis has an attractive nose of citrus rind, white flowers, and wet stone. Passy Le Clou is an old family winery, formerly owned by respected Chablis winemaker Gérard Patrice. Our Beaujolais winemaker, Marine Descombe, purchased this small estate in the village of Beine in 2017. ![]() Tamlyn Currin, tasted & published on March 16, 2023. It’s rare to find a Petit Chablis this good.” A clarity that reminds me of cold water drawn deep from a stone well. Lemongrass, lime flowers, white peach and grapefruit. This Petit Chablis is aged in stainless steel tanks to keep the unique terroir expression and minerality. Meticulous, high-wired acidity that cuts long, racy lines into the white flavours of the wine with coruscant precision. Full malolactic, aged for 12 months in stainless-steel tanks on suspended lees. They farm 21 small parcels in the region. Young couple Marine Descombes and Kevin Jandard bought this estate in 2017. Certified HVE, vineyards are farmed along agroecology principles and they are in conversion to organic certification. At his tiny winery outside the hamlet of Fyé, on the right bank of the Serein opposite the town of Chablis, he produces about 70,000 bottles annually of some of the most exciting wines in the region, all fermented on the natural yeast in stainless steel tanks, with only about 10% of the wine matured in neutral, used oak barrels.17/20 Points (2021 Vintage Review) – Tamlyn Currin, Jancis Robinson Today, Sébastien is responsible for more than thirty hectares of vines in the appellations Petit Chablis, Chablis AOC, three Chablis Premiers Crus, including Fourchaume, Mont du Milieu, and Montée de Tonnerre, as well as the Grand Cru Blanchot, where he farms the vines in lutte raisonée. ![]() About this wine producer: Beginning in 1998 with just 0,6 hectares of Petit Chablis at the top of the hill above the Grands Crus, Sébastien Christophe represents a new generation of winegrowers in Chablis: hard-driving, well-grounded in tradition, yet thoroughly familiar with modern winegrowing practices, and aware of the advantages and challenges that climate change has presented to this part of Burgundy. The grapes are hand-harvested, and fermentation occurs in stainless steel tanks with wild yeast.Ĭrisp and racy, with bracing limestone minerality, Sébastien’s Petit Chablis is delicious paired with raw oysters or enjoyed just by itself as an aperitif. Sébastien’s Petit Chablis is sourced from a parcel of vines dating back to the 1960s located behind the Grand Cru slope, at altitudes up to 800 feet.
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