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La Chablisienne Chablis Premier Cru Montee de Tonnerre 2012

Chardonnay from Chablis, Burgundy, France
  • WE93
13% ABV
  • BH91
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13% ABV

Winemaker Notes

An exotic bouquet with lots of finesse evolving through notes of citrus, honey and vanilla. Full and rich in the mouth with a reminder of the aromatic finesse. Good length along with a very noticeable chalky minerality. Some notes of English candy burst out before transforming into the lemony, mineral tenseness typical of the Chablis appellation.

Blend: 100% Chardonnay

Critical Acclaim

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WE 93
Wine Enthusiast
Complex and rich, this is full of tangy fruits, with a dense structure that brings out weight, minerality and a chewy core of zesty citrus. It very crisp and fruity at this stage and needs to develop its many other flavors.
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La Chablisienne

La Chablisienne

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La Chablisienne, Chablis, Burgundy, France
Since 1923 at Chablis in Burgundy, the meticulous care of the vine-growers working together under the banner of La Chablisienne has given birth to wines whose magnificence is amplified by the passage of time. These wines, coming from a mosaic of "climats", or vineyard plots, provide a pallet of emotions marked with a truly mineral touch.

Chablis, half way between Paris and Beaune, forms the real gateway to Burgundy ’s treasure-house of wines. The vineyards, lying on both sides of the River Serein, cover 6,800 hectares (some 17,000 acres) in 20 villages. Of the 4,700 hectares in production, La Chablisienne alone represents nearly 25% and produces every one of the Chablis appellations.

The production of the whole vineyard reaches 250 000 hectolitres per annum. Chablis is therefore thefirst producer of white wine in Burgundy. The wines are made from a single grape variety, the Chardonnay which finds in the soil of Chablis the matter for its superb fineness.

Our winery groups nearly 300 winegrowers to produce the great white wines of Chablis. These wines reflect the utmost care our winegrowers devote to the cultivation of their vineyards and the commitment our winemakers bring to revealing the heart and soul of the wines. It is this subtle harmony between the grower in the vineyards, the technical advisor and the winemaker which bestows on our wines their much sought-after distinction.

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 Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

GEC130938_2012 Item# 140528