Chablis vineyard consists of four "appellations d'origine
contrôlée"i.e. : Chablis Grand Cru, Chablis Premier Cru, Chablis,
Petit Chablis.A single wine type : the Chardonnay with a yield of 45
hl per ha for the Grands Crus, 50 hl for the Chablis Premiers Crus,
Chablis and Petit Chablis.Wine-making in vats of stainless steel.Maturation
on fine lees at a controlled temperature.Maturation : light filtering.
Bottling after 8 to 12 months.
wines are the great lords of the appellation.They
are seven ( Les Clos, Vaudésir, Valmur, Blanchot, Les Preuses,
Grenouille, Bougros ) all grouped together on the same geographical
area, well delimited. Rich and generous, harmonious and fullbodied,
they have to be waited for from three to four years to express
all their greatness. They will be able to age during ten years
for the good years, fifteen years and more for the greatest
years. At a temperature of 12° to 14°C, combine them with refined
dishes : a lobster or a turbot. Dare to serve a Grand Cru of
fifteen years with a nice foie gras...
the Great Lords, here are the Princes. They
are forty widespread on the vineyard in clearly delimited localities.
The most famous are : Fourchaumes, Mont de Milieu, Montée de
Tonnerre, Vaillons, Montmains, Beauroy...Rich in aromas, full-bodied
and really delightful, these wines have distinction and elegance.
They must be drunk preferabily between three to ten years after
their maturation at a temperature of 12°.The range of dishes
which can accompany these wines is as rich as their aromas'
range : a seafood puff or grilled scampis, harmony has few limits...
bu the 12th generation of Lamblin winemaker, this Chablis 2003
innovates through its delicate oaky character and its luxury
package. Clément et Alexandre Lamblin mark their arrival
into the winery with this new cuvee fermented in barrel of new
oak. To discover !
Chablis Vieilles Vignes (Old Vines) is produced from 40 years
old vines located in the heart of Chablis. Special viticultural
techniques are used including green short pruning, canopy management
and manual harvesting. Vinification is based on traditional
methods with natural fermentation and maturation followed by
a minimum of 6 months of aging before a very light filtration
and bottling. The Chablis Old Vines expresses all the authenticity
of the terroir. The mineral aromas, drawn from the allueval
gravel soils, are rich and powerfull. They will go perfectly
with seafood, fish and white meats. It should be served at a
temperature of 12°C.
du noble cépage Chardonnay, ce Chablis offre un nez complexe
et riche en arômes de fleurs blanches. Au parfum délicat
et très féminin, la FLEUR D'ACACIA domine et se
mêle avec finesse aux arômes de fruits frais nuancés
par de subtiles notes minérales. La FLEUR D'ACACIA, c'est
l'arôme du Chablis, sa quintessence...
and fresh, limpid and well-balanced, the Chablis wine is full-bodied.One
year at least is necessary to develop its flavour and you will
be able to store it for four to six years.Ideal
wine for seafood, serve it also with grilled fish, a parsleyed
ham, an andouillette à la Chablisienne (a type of sausage cooked
with Chablis wine) and dare it with no regrets with a goat cheese.Taste
it at a temperature of 10-12°C.
on the heights of the Chablis region, it is a sound and fresh
wine that shall be drunk young (one to four year old) at a temperature
of 10°C. You shall serve it as aperitif, either delecatessen