Winemaker Notes
Moderate lemon-yellow in color with intense aromas of fresh lime and mango. On the palate, fresh citrus, lemon and lime with tropical fruit nuances.
Professional Ratings
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Jasper Morris
Made from two plots, one lower down and one in the upper middle of Les Clos. Pale lemon colour. The nose is very discreet at the moment. Now with a minute or two the chiselled limestone character of Clos appears. The perfect backbone, even an iodine touch to finish. Possibly even longer than the Valmur. Extends into salinity. Drink from 2030-2040.
Barrel Sample: 94-97 -
Robert Parker's Wine Advocate
Issuing from three plots planted between 1962 and 1981, totaling 0.8 hectares, the 2023 Chablis Grand Cru Les Clos has put up a strong performance and is the most compelling of the three grands crus. Edouard Vocoret explains that while it has clay and limestone close to the surface, the roots go deep into marl. Soaring from the glass with a bouquet of kaleidoscopic complexity, featuring notes of beeswax, tangerine zest and pastries, mingling with oyster shell, it combines power and amplitude with tension to great effect. Full-bodied, elegantly muscular and enveloping, it’s more giving than Blanchot and simultaneously slightly deeper than Valmur.
Barrel Sample: 93-95 -
Vinous
The 2024 Chablis Les Clos Grand Cru was hit by both hail and mildew to the extent that Edouard Vocoret had to borrow feuillettes from Vincent Dauvissat. It has a lovely, well-defined bouquet with yellow fruit, lanolin and a touch of beeswax. The palate is fresh and vibrant with crisp acidity and hints of pineapple toward the finish that is more generous than expected, though the Blanchot has more mineralité this year.
Barrel Sample: 91-93
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.