Crisp Chablis with green apple and floral notes but with a savoury and smoky underly, and a firm finish.
A clean and chiselled nose leads the way to a fresh palate offering notes of white flowers, gunflint and peach. A bright and fresh wine that finishes slightly firm.
The Gueguen's village Chablis comes from the region's famous Kimmeridgian soils (clay-limestone with traces of sea fossils) located in the vineyards around Chichée and Préhy. The 40-year old vines are planted to 6000 vines per hectare and face southeast.
Details of Harvest
High temperatures and little rain characterised much of the summer across Europe and Chablis was no exception despite its more northerly location. In Burgundy, for 3 weeks temperatures hovered in the late 30s centigrade with lots of sun and even some burnt berries. The 2003 vintage was the last time the Burgundian vineyards had seen such heat and 1949 such July dryness. But that all came to a halt in August and September when temperatures cooled and nights became fresh. The resulting wines are rich and succulent with nonetheless a streak of fresh acidity and mineral lift.
Harvested by machine, gently pressed, yeasts are added and the wine is then fermented in a temperature-controlled stainless steel vat (16-18°C), allowing the expression of all its natural aromas. Once alcoholic and malolactic fermentations are complete, the wine is aged on its fine lees until April. The wine is fined and filtered before being bottled at the Domaine, approximately 10 months following the vintage.
Its lighter, fresher style allows it to easily accompagny oysters, fresh water fish, such as trout or white-fleshed salt water fish like cod and haddock. It could also pair well with cheeses and tangy fresh goat's cheese.