Adorned with a superb pale gold color, the wine starts with a clear minerality, and the crispness of citrus fruits, with pomelo and bergamot, but also, in very pleasant little touches, fern and coriander. The palate is incredibly complex for a Chablis Village, brimming with freshness at first, with citrus and floral notes, then fully expressing its deep mineral character before stretching out into a long finish of honey and lime blossom. A sublime Chablis for seafood, shellfish and fine fish!
Site: made exclusively from vines grown on the Drouhin Family estates, most of which are located near the Grands Crus, in the Vauvillien valley, between the Premiers Crus Montée de Tonnerre and Mont de Milieu. The valley appears as a corridor of vines in the hollow of very favorable terroirs: the slopes are very steep and the famous fossilized pebbles litter the flesh-colored soil.
History & tradition: in the 1960s, when the Chablis vineyards were being abandoned, Robert Drouhin believed in the potential of this soil, ravaged a century earlier by phylloxera. He was one of the first Burgundy winegrowers to exploit the potential of this soil, producing wines that reflected the terroir in which they were grown.
The soil: “Kimmeridgian” limestone containing billions of tiny marine fossils in a whitish cement that must have been the ocean floor… 130 million years ago. This marine origin gives a unique flavor to Chablis wines.
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