Domaine La Chablisienne Chablis 'La Sereine', 2016
The Chablisienne cooperative delivers an excellent wine that embodies the spirit of the valley and wines that have been produced there for centuries. The terroirs, located throughout the valley, have different microclimates but all have in common Kimmeridgian soils particular to the Chablis area and vines of at least 20 years age.
After vinification in thermoregulated vats, ageing takes place in vats and small oak barrels on fine lees for 12 months which gives a beautiful aromatic complexity, fine minerality and a nod to it's time in wood. Drinking well now with a refreshing, dry and clean palate, and a potential to age for 5 years.
Domaine La Chablisienne
In the beginning, La Chablisienne was only a small group of pioneering winegrowers. But today this association has grown to more than 200 dynamic vineyard owners who cultivate some 1,100 hectares of vines; this represents a quarter of the vineyards in Chablis. Obviously, La Chablisienne produces Chablis appellation wines, but also a whole series of wines, each one more interesting than the other. Their 1st growths and great growths are a must.
|Alcohol % by Vol.||12.5%|
|Style||White - Rich & Creamy|
Many people claim that Burgundy wines are the greatest red wines in the world, while others insist that Bordeaux wines hold that claim. The Burgundy region is a long, narrow wine area in eastern France, southeast of Paris. The French call the region Bourgogne, pronounced. Burgundy is a fragmented region, consisting of four sub regions (Chablis, Côte d’Or, Côte Chalonnaise, and Mâconnais).
Because of its unique terroir the Burgundy region excels in both white and red wines. The soils of Burgundy are extremely varied, in their richness, depth, and mineral content. The soils vary not only from one end of the region to the other, but also within a single area — for example, from the top of a hill to the bottom, or from one vineyard plot to the next. Most vineyards have a base soil of limestone overlaid with limestone and marl (a mixture of clay and limestone), sometimes mixed with sand or gravel. Where limestone is dominant, white wines grow; where more marl exists, grapes for red wine grow.
The climate in Burgundy is continental for the most part: fairly warm summers, with the constant threat of hail, and cold winters. The region is northerly enough and cool enough that the grapes just about ripen in most years. Not every year is a good vintage; some years bring too much rain, or are too cool. Fortunately, the grapes grown in Burgundy are suited to cool climates.
Nearly all the red wines of the Burgundy region derive from a single red grape variety, Pinot Noir. Both Pinot Noir and Chardonnay are thought to be native to the Burgundy region. Pinot Noir is notorious for being difficult to cultivate, because it requires very specific soil and climate parameters to produce its best fruit. Burgundy has that climate and soil. The Burgundy region has more success with this grape than any other wine region. Red Burgundy wines are the world’s finest examples of this challenging, but delicious, variety. Chardonnay is the other important variety in the Burgundy region, and the basis for the region’s most important white wines. Although Chardonnay is a nearly universal variety today, it reaches its height in Burgundy, where it makes complex, masterful wines that can age for decades.