Winemaker Notes
Professional Ratings
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Decanter
Benchmark Grand Cru Chablis, with haunting aromas of kelp and seashore. Very fine and poised on the palate, with delicate oak, finely toasty notes, and a long, dry, chalky and mineral finish.
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James Suckling
This has an array of fruits from citrus to white and yellow peaches. More tropical mangoes and papaya with wet stony mineral nuances follow afterwards. The palate’s very expansive and expressive, but it is pinned together with a core of bright fine acidity and a very concentrated rich serving of fruit flesh. Delicious now, but it will age well beyond 2025.
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Wine & Spirits
Fabien Moreau farms 8.9 acres in this grand cru, including one acre in the Clos des Hospices; his vines are between 40 and 65 years old. He ages one-third of this wine in older oak barrels, with a small portion going into new wood. And perhaps it’s that hint of new oak that lends this wine a scent more like Puligny than Chablis, though the finish, with its gingery energy, takes you back north. It’s a formidable wine, defining limestone acidity in its abrasive elegance and clarity. Layered, intense and sophisticated, this is tightly integrated and destined for long development in the cellar.
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Wine Enthusiast
This is a rich wine, even from the normally austere Les Clos vineyard. Minerality is here, but it is surrounded by sumptuous ripe white fruits that have intense youthful acidity. It is a great wine that needs to age further, so drink from 2021.
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Wine Spectator
Peach, yellow plum and melon aromas and flavors mark this round, vibrant white. Harmonious, lingering with tangy plum skin and lime notes. Drink now through 2024.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.