White: this wine is a brilliant pale gold, the colour of rye-straw, sometimes flecked with green.
White: this wine is a brilliant pale gold, the colour of rye-straw, sometimes flecked with green. Its aromas are of white flowers (may, acacia) mixed with citrussy notes (lemon, grapefruit) over a mineral base (gun-flint). Notes of peach and other white-fleshed fruits are sometimes encountered. The mouth is light and lively with well-balanced acidity. A spirited attack soon yields to a likeable roundess. A touch of saltiness (iodine) is characteristic.
Freshness, body and persistence come together to form a harmonious whole. The wine is drunk young, ideally after two years.
White: despite being born far from the sea, Petit Chablis has a tang of ozone about it which calls for oysters, raw fish, and prawns (raw, grilled, or in sauce). It also makes a willing partner for small river fish (fried), grilled sardines, and numerous other fish species. But above all it is its frisky and energetic character which constitutes its charm. It is masterly with fried eggs and omelettes, as it tames their heaviness in the mouth. In the same way, it lends definition to tripe sausages (andouillettes) and snails (escargots). Goat cheese is perfectly at ease with its roguish appeal, as are pressed or hard cheeses such as Gouda or Gruyère. Its freshness and simplicity make it an ideal wine for summer salads or as a pre-dinner drink - try serving it with savory puff pastries (gougères).
Serving temperatures: 8°C as a pre-dinner drink,9 to 10°C with food.
The vineyards of the Petit Chablis appellation lie on either side of the river Serein. This AOC was instituted in 1944. It is one of the jewels in the crown of the Chablis region which forms the “golden gate” to Bourgogne. A Chardonnay wine through and through, Petit Chablis has, in fact, nothing “little” about it.
These carefully selected terroirs occupy the higher portions of the winegrowing slopes or the edge of the plateau. The soils are brown and derived from hard limestones, with patches of sandy silts. Altitudes: mostly between 230 and 280 metres, with various exposures.
|Tasting||The Petit Chablis is light and fresh. Well balanced, it is easy to drink. Slightly less powerful than a Chablis, he has all the qualities of this last one.|
|Garde||Drink within three years.|
|Accords||As an aperitif or to accompany seafood and grilled fish.|
|Terroir||Pure Kimmeridgian Jurassic. A mix of clay and limestone fossil.|
|Service||Serve chilled but not beaten: 10-12 ° C.|
|Vineyard||Some of the vines of Petit Chablis is located in the village of Préhy, close to the cellar, in a locality named "The Lost Time" exposed to the West. The other part of the vineyards is facing south in Chantemerle near the village of Chablis.|
|Vinification||Harvests are made to the machine and pressed the grapes in a pneumatic press. The wine ferments in tanks and not even to preserve the subtle flavors of terroir and minerality.|
|Grape||100 % Chardonnay|
|Appellation d'Origine Contrôlée||Appellation Village du vignoble de Chablis, dans l’Yonne.|
|Tim Atkin Master of Wine||91/100|
|Allen Meadows The ultimate Burgudy reference||89/100|
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My wines speak of their land gracefully across the fruit of each grape variety.