Chablis - N most Burgundy France Flashcards
Chablis - Grand Crus:
Blanchot - SE exposure, facing 1er cru Montée de Tonn.
Bougros - Grand cru 1938 part of final AOC legislation.
Grenouilles - ‘frogs’, La Chablisienne has 76% low-lying
Les Clos - top vineyard in Chablis. No walls stand today.
Preuses - ‘stone’, GrandCru 1938 part of final AOC legis.
Valmur - valley of brambles
Vaudésir - 2nd best GrandCru
Chablis - Unique Features:
Steep slopes
Kimmeridgin Limestone (Oyster Shells)
Dry, Crisp, Bright Acidity, Steely Minerality
Most Northern Portion of Burgundy,
Chablis - Producers:
François Raveneau = Yields Vary, n.Oak + Feuillete - 18mo
Christian Moreau = Yonne D. No IPs, St.steel/1-3yr oak/10% NewO
Domaine William Fèvre = n.Oak 4-6mo
Brocard, Jean-Marc = Bio, Mixed grape fates,
François Raveneau:
Hand Harvest. Yields can be very different from vintage to vintage with 45 hl/ha in 2000 + 2001, 50 hl/ha in 2002, and 35 hl/ha in 2003. Only ambient yeasts are used. Fermentation lasts two weeks in cuve, then it goes through malo. Aged in old oak barrels + feuillete for 18mo.
Christian Moreau:
estate says they work their vineyards “rational way” not using pesticides or insecticides. Hand harvest. Chablis AOP + Petit Chablis aged on lees in stainless steel. Premier + grand cru wines aged in stainless steel + short duration in 1, 2, + 3 yr-old barrels, w/ 10% in new oak.
Domaine William Fèvre:
Yields kept low, hand harvest. All see aging in neutral oak barrels (oak 6 yr old on average) ambient yeast + go through maloF. Grands crus wines see 60 - 70% neutral French oak, rest stainless steel. They age between 12 - 15 months in total w/ 4-6 mo. on lees in barrel, the rest of the time in stainless steel until bottling. Premiers crus, 30 - 50% aged in oak, rest in stainless steel. They see same time in barrel, rest of the 10-15 mo. in stainless steel. AC Chablis sees 10% in 2 - 3 yr old oak.
Brocard, Jean-Marc:
Estate begun using bio principles in vineyards that they own. mainly machine harvesting for their grapes. fermented in St.steel cuves, + all go through maloF. From there it is a mixed-bag for what happens - some age on lees in St.steel, some age in concrete eggs, + parts of some age in used French oak.
