ten years of searching for the right vineyards. The 40 hectares comprise high altitude, cooler sites for whites and hillside terraces for reds. The wines are classified Indication Géographique Protégée because irrigation is used to avoid heat stress (and hard, bitter characters in the wines) in the southerly, sunny climate. The conversion to screwcap for the majority of wines took place at the same time as in Chablis.
Grapes for this wine are partly taken from the estate's high altitude (400m) Peyroli vineyard and partly from the growers with whom winemaker Géraud Blanc has long-term purchasing partnerships.
Rainfall between September 2013 and March 2014 was extremely low, affecting water reserves for the growing season. Winter was one of the warmest seen since 1950, similar to those of 1990 and 2007. The mild temperatures resulted in bud break occurring 10 days earlier than in 2013, and spring conditions caused the growing cycle to be three weeks ahead of normal. A wet and stormy summer with lower temperatures than average slowed the vines' development, but Indian Summer conditions in September had a positive effect on the vineyard. Harvest began in the last week of August.
After settling the must for 12 hours, the fermentation was carried out in stainless steel, at 15°C for 12 days. Yeasts normally used in Champagne were selected to maximise the fine, elegant Chardonnay aromas. No malolactic fermentation was carried out in order to preserve the natural freshness and acidity. The wine was given the lightest filtration which kept its body and fruit character. No oak was used at all, in keeping with the purity and precision inspired by Chablis.
Bright golden yellow in colour, this wine has a lovely, expressive nose. Rich and full of peach and apricot aromas with touches of tropical notes. The palate shows delicate acidity and a smooth texture.
|Grape varieties||100% Chardonnay|