Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2015 Chablis 1Er Cru Cote de Lechet is one of the star turns from La Chablisienne and is definitely worth your attention. It comes from 25-year-old vines and spent 12 months on the lees in oak barrel and stainless steel. It has a very taut, focused bouquet with gunflint and chalk aromas that seem to gain intensity in the glass. The palate is well balanced with a fine bead of acidity, impression tension here and a persistent, pretty, white peach-tinged finish that feels harmonious and seductive. This is a great Côte de Léchet. Chapeau!
-
Wine & Spirits
With its gentle lime richness, this is smooth enough that the tension and firmness of the structure remains a subtle undertone. Its elegant structure carries hints of white corn in the flavor of the lees. Decant it to enjoy with rich roast fish, such as halibut.
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.