Le vignobleLes vinsLe savoir-faireLes foires & salonsLa lettre mensuelleLes médaillesLa famille LamblinLes coordonnées
 
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Le vignobleLes vinsLe savoir-faireLes foires & salonsLa lettre mensuelleLes médaillesLa famille LamblinLes coordonnées

 


History of Chablis

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............ Contact the distributorsContact the cellar and wineshopContact the teamLatest news from the wineryMedals, awards and distinctionsLamblin family and its hitoryLamblin fine winesMedals, awards and distinctionsCharacteristics of the appellations, pics of labels and bottlesVineyard of ChablisCulture of ChardonnayFrom grape to wine


" The Earth does not belong to man, man belongs to the Earth " (Sitting Bull).

We cultivate our vine rationally in order to produce healthy grapes, to guarantee the quality of the vines, to preserve the ecosystem of the vineyard and to respect the health of our consumers...

RAISINS


CHARDONNAY GRAPE

The wines of Chablis are harvested from Chardonnay. It is the unique grape-variety that gives right to the appellation. All over the world, it is recognized as the best grape-variety of white wine.Transplanted in nursery on a rootstock (which is resistant to the phylloxera and composition of soil...), the young grafted vine has to wait one year before being put in earth (Density = 6000 pieds/has).After three years, the grafted vine is productive and has right to its appellation...except for the Grands Crus, which must wait four years! The average age of a grafted vine is about 25 yearsold.


WORK OF SOILS

To maintain and help the balance of the soils in long term, we limit the use of herbicides. Depending on the vineyard, our soils are farmed and weeded with regular grinding all around the throughout the summer. Work is carried out mechanically or with the use of horses dependant on the steepness of the slope.


DOUBLE GUYOT PRUNING

In winter we prune the vine following the Double Guyot method which involves leaving around 20 eyes (future buds) per vineThe shoots are burned in order not to leave the parasites accumulated by the vegetation during the season in the ground.

TAILLE

 

PROTECTION OF THE BUD

In spring, we note the flowering of the vine buds, this is the stage known as bud burst. Frosts of April are particularly hard in the Chablis region, (temperature has even dropped as low as -12°), so we have to proect the vine. In a large part of the vineyard, we use hundreds of small fires which illuminate and heat up the vines. Alongside the Serein river, notably the course by Chablis Premier Cru Fourchaume (which connects Chablis to Maligny), we prefer to use the spraying technique which offers a unique, almost magical display !

 

SUSTAINABLE TREATMENTS

With the frost period passed, we move on to training the vine (the main branch left after pruning is attached to the wire) and we start the treatment of the vine against diseases. We use sulphur against oidium and copper against mildew. We try to reduce the maximum the number of treatments based on climatology and atmospheric annual conditions.

Flowering usually happen by the end of May. This is characterised by falling of the small floral caps and is followed by the setting of the vine (beginning of the enlargement of the berries)

fleur de vigne


CONTROL OF THE YIELDS

in the beginning of the summer, we trim the wild shoots, more often mechanically. Then, we ppractice disbudding by eliminating the duplicated buds. We give life to the vines by stripping (technique of removing superfluous foliage of the vine). Depending on weather annuals, we do a green harvest and we clarify our vines by manually removing the grapes which excess the estimated yield.

After mid August, the ripening, which corresponds to the stopping of the growth of the vine, is shown by a change in the colour of the berries, they lose their herbaceous appearance and become more translucent. During this period an intense migration of sugars occurs whilst the acidity starts to decrease.


HARVEST

In early September, we remove bunches of grapes on each parcel in order to follow the maturation. We decide to start harvesting when the balance between natural degrees of sugar and acidity is optimal. Often, harvest starts a hundred days after flowering. Our harvest is done by machine or by hand, depends on the slopes.

vendanges 2008

 

Dates of harvest / year
2010
23-sept
2009
15-sept
2008
25-sept
2007
6-sept
2006
18-sept
2005
19-sept
2004
29-sept
2003
28-août
2002
23-sept
2001
01-oct
2000
23-sept
1999
22-sept
1998
25-sept
1997
22-sept
1996
28-sept
1995
26-sept
1994
26-sept
1993
20-sept
1992
21-sept
1991
05-oct
1990
20-sept

 

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