Winemaker Notes
Domaine de la Boissonneuse is a single holding of 11 hectares. The parcel is on a hillside beside the village of Préhy and contains kimmeridgian soil of exceptionally high quality, with very fine minerals. The 30 year-old vines grow on interspersed layers of limestone and clay, brimming with fossils.
Professional Ratings
-
Decanter
A highly intriguing and high-quality Chablis from Julien Brocard in Prehy. Certified biodynamic since 2002, this has a fine balance between the classic notes of minerality, shellfish and crisp acidity, along with a creamy, indulgent character that has lovely purity and length. Already very appealing, this has all the components to develop into a fine Chablis in the next 12-18 months.
-
Wine Enthusiast
Citrus brightness immediately becomes evident on this wine's lively nose, with a sense of boxwood that makes things even fresher. The palate combines freshness and ripeness, majoring on white and green pear. The finish is balanced, juicy, rounded and bright.
-
Wine Spectator
This is juicy and bursting with floral, citrus and peach flavors. Vibrant and balanced, with a lingering, mouthwatering impression on the finish.
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.