A 10.81 hectare Grand Cru vineyard at the top of the hill on the western side. Situated between Bougros and Vaudesir. It faces South East and provides Chablis lovers ripe fruits, great perfume, full flavours with far more elegance and finesse than Bougros.
“Bright yellow. Brown spices and flowers dominate the subtly complex nose. Densely packed but light on its feet, conveying noteworthy delicacy and class to its flavors of lemon, flowers, stone, fresh herbs and spices. Tightly wound but with no shortage of personality. With its firm saline minerality and nicely integrated acidity, this wine has all the elements for a graceful evolution in bottle.”(91-93) points. Stephen Tanzer, Vinousmedia.com, July 2016
This Domaine is relatively new having started in 2008. Having received a great training in Chardonnay by working with Olivier Leflaive, Jean-Marie Guffens at Verget and then cellar master at Jean Marc Brocard. Patrick does not own any vineyards but works closely with growers and so has his pick of the great terroirs in Chablis.
Chablis – The kimmeridgean soils that make Chablis taste like Chablis is evident in these wines. They have more definition of region and more structure than a Petit Chablis but without the fruit weight and intensity of the better sites. Great wines for drinking young or youngish.
Chablis Grand Cru – Essentially the seven official Grand Cru sites of Chablis are one 100ha vineyard with many aspects. The way they can weave delicacy and power into these wines is amazing. It is preferably to drink them at about 15 years old but the best years will evolve for much longer.
Chardonnay – The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.