The Burgundy wine region begins in the Yonne Valley, roughly midway between Paris and Dijon. It is more widely known as Chablis, a bit of a misnomer as Chablis is only one of its five primary vineyard areas, the others centering on the villages of Auxerre, Tonnerre, Joigny and Vezelay. The dry white wine of Chablis is made from the chardonnay grape and produces wines from all four major appellation levels: regional (Bourgogne Blanc, Petit Chablis), communal or Villages (Chablis A.O.C.), premier cru (82 premier cru vineyards in all) and grand cru (a total of seven). However, the Yonne Valley as a whole produces a greater diversity of wine than is found in Chablis alone. There is sparkling wine, Cremant de Bourgogne, produced throughout the vineyards of the Yonne. While the wines of Chablis permit only chardonnay, elsewhere aligote is common, and there is sauvignon blanc in the village of Saint-Bris as well. Unknown to most, there is also quite a bit of red wine (and rose) from pinot noir produced in Coulanges-les-Vineuse, Chitry, Epineuil and Irancy.
July has been extremely hot, August cool and rainy, and we thought both months would compensate to allow us to harvest around September 23rd. Actually, the humidity contained in the soil combined with the nice weather we enjoyed early September, favoured the maturity.We will begin harvesting next week, probably on Wednesday 20th. In Chablis, the ...
Article discusses terroir from an Australian’s standpoint and features Vega Sicilia (Spain) and William Fevre (Chablis). Mysteries of the land – Epicure – Entertainment – theage.com.au: “Take Chablis. How does the taste of the soil, and not just the soil itself but a solidified mass of 160-million-year-old oyster fossils that holds the soil together, come ...
In 2003, Frederic Gueguen, son-in-law of Jean-Marc Brocard, purchased Domaine des Chenevieres from the retiring Bernard Tremblay and began production out of Brocard’s cellars. The vines are REALLY old, with a lot of them going back to the 1920′s. Included were fairly small parcels in both la Fourchuame and l’Hommer Mort. Fourchaume is considered an ...
Maison Lamblin et flis reports: “If the 2006 vintage was slightly late in bud burst, this has been partially compensated for by a very rapid flowering, aided by the sudden arrival of exceptionally high temperatures in the middle of June. Since flowering, the progressive rise in temperatures has accelerated the rhythm and fruit set was ...
Pain grille and ripe fruits with good precision, balance and acidity. **(*) ...
Minerals and notes of baked bread with a touch of alcohol sticking out. More reserved palate, well-balanced, finished maybe just a touch hot. ** ...
Nutty and a little oaky. Medium weight; long, spicy finish. ** ...
Very nutty, honeyed nose. Well-integrated oak leads to a coconut-laden, spicy palate with pretty fruit. **(*) ...
Gunflinty but not showing much. Weak and somewhat dilute; unimpressive on the palate. ...
Nose of green and golden apples. Minerals and good ripeness. Viscous texture balanced by good acidity. ** ...