Winemaker Notes
From two parcels, both north-facing, very near to 1er Cru Montmains. It's fresh and rich on the palate with an herbal finish. Fermented and aged in tank.
Professional Ratings
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Robert Parker's Wine Advocate
Derived from two north-facing parcels near Montmains—to be more specific, a mere 50 meters from lieu-dit Forêst—the 2018 Chablis Terroir de Chablis is one of the high points of the range, wafting from the glass with notes of lemon oil, oyster shells, smoke and green apples. On the palate, it's medium to full-bodied, satiny and layered, with excellent concentration and a stony, mineral finish. Readers may find it helpful to think of this as a miniature Séchet this year.
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James Suckling
From north-facing plots, adjacent to Vaillons and Forets. Quite exotic with fresh, ripe apricot and mango aromas, leading to a full-ish palate that’s really fleshy and packed with flavor. Open and so delicious. Drink now.
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.