Domaine Barat Chablis 2018Domaine Barat Chablis 2018
Domaine Barat Chablis 2018
Beautiful shiny gold-green reflections, it is characterized by a floral nose, a lively and iodized mouth with a beautiful persistence.
Joelle & Michel Barat are descended from five generations of wine growers. The pair launched their own label in 1972, and in 2000, their children, Angele & Ludovic, joined them in running the family estate.
Domaine Barat is located about a mile outside of the city of Chablis in the village of Milly. The vineyards are managed by Ludovic, who works with organic, herbicide-free fertilizers and viticulture practices, and green pruning. The estate’s coveted vines are planted on South-facing slopes, on Kimmeridgian and Portlandian marl formed millions of years ago during the Jurassic era when the sea covered Chablis. Even today, the mineral-rich clay-limestone soil remains plush with marine fossils, which lend an intense and vivacious minerality and freshness to the wines.
Domaine De La Motte Chablis 2017Domaine De La Motte Chablis 2017
A classic Chablis from vines grown on the famous Kimmeridgian clay with nervy, mineral fruit but added depth from a small, around 10%, addition of some oak aged wine into the blend.
Domaine Pinson Freres Chablis 2017Domaine Pinson Freres Chablis 2017
There is excellent Chablis typicity to the cool, pure and airy aromas of white flowers, oyster shell and mineral reduction. I like the sense of underlying tension present on the well-delineated medium weight flavors that possess fine depth and persistence on the dry, clean and focused finale. Well worth considering and especially for its level.
Domaine Ventoura Chablis 2017Domaine Ventoura Chablis 2017
Domaine Ventoura Chablis 2017
Tasting : Nose is warm with flavours of ripe fruits.
It is balanced with spicy notes of peels of orange.
Like nose, taste is harmonious, solar and pulpy.
Food and wine pairing : Oysters, smoked salmon, white meat
Domaine Vocoret & Fils Petit Chablis 2018Domaine Vocoret & Fils Petit Chablis 2018
Vocoret is a traditional, family-owned winery in Chablis; Patrice is the fourth generation of his family to farm the vineyards, but it was his grandfather who was the first to bottle the wines in 1930. Of the winery’s forty hectares, seventeen hectares are 1er Cru, sixteen hectares are village level, four hectares are grand cru and the balance is Petit Chablis. The winery follows sustainable agriculture and is fortunate to work with many old vines. The vines average 35-40 years-old and the oldest vines were planted in 1958.
Patrice’s goal is to make wines “that show the fresh, crisp minerality of Chablis.” Grapes are sorted by hand before going in the pneumatic press; the 1er cru and grand cru wines are fermented and aged in large foudres and demi-muids, and the village is made entirely in stainless steel. All of the wines are racked off the lees after malolactic fermentation.
Gautheron Chablis 2019 FranceGautheron Chablis 2019 France
Gautheron Chablis 2019
Our Chablis are located on the right bank of the Serein. The soil is clay-limestone (Kimmeridgien). In its Chablis, the Gautheron estate seeks a balance between fruit and minerality.
Very beautiful pale gold color with soft green reflections. The nose is delicious, pure, floral and fresh. First of all, it favors flowers, then it gives us notes of peaches and apricots, and finally we discover the minerality. The palate is delicate and balanced. It combines maturity, elegance and freshness, supported in the end by a mineral touch.
MAN, SOIL, PLANT …
“Today we are aware of the major role we play in biological balance and respect for nature. ”
The Gautheron estate is proud of the land it inherited from its ancestors and wishes to save it for future generations.
The vineyard has now gone beyond the simple stage of reasoned pest management since in 2009, 3 hectares of the total surface were cultivated in organic farming.
Currently, we do not have the technical means to transform all of our production into organic farming.
Here are the main guidelines of the estate with the aim of respecting the environment and expressing the terroir:
Reduction in the dose of phytosanitary products.
Improvement of soil structure and bearing capacity.
Removal of weedkillers in favor of plowing or grassing.
Regulating the vigor of the vine with the help of soil analysis, shoots and petioles.
Limitation of yields by carrying out prophylactic control: disbudding (one or two passages per year) and green harvest (if necessary) to limit yields.
Dynamization of microbial life.
Stimulation of the vine’s self-defense (use of a decoction of nettles and horsetails in particular)
Since 1987, we have been harvesting mechanically to benefit from greater flexibility of intervention. Only a few plots, mainly old vines, are harvested manually.
The most important being the quality.