"A rich take on Chablis, yet with a salty tang to its apple, melon, yellow plum and lemon flavors. The chalky, minerally finish adds a sense of place. Drink now through 2020. 50,000 cases made." –Nov-16
Fruit comes from 30-year-old vines with south-facing exposures in the Village of Préhy. Soils are Kimmeridgian with alternate layers of limestone and marls containing fossilized marine bodies, which give this Chablis its fresh and vibrant minerality. Planted 5700 vines per hectare, all farmed biodynamically.
The wine is fermented using native yeasts in stainless steel tanks and then aged in tank for 9 months where malolactic fermentation is completed.