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Tasting Notes
Typical of what decent Chablis should taste like - not a trace of oak, pungent and flinty on the nose with a tad of creamy fruit underneath, this gets richer as the mineral characters give way to a gently fruity core, and is then cut back by a long juicy bite
In the Winery
The grapes were hand picked and lightly pressed in pneumatic presses, followed by static settling - the gentle natural way to clear excess solids by letting them sink to the bottom. After fermentation the wine is left on its lees for a minimum of six months before undergoing light filtration - basically proper measures to retain and enhance flavour and quality.
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