CHABLIS PREMIER CRU > Antonin RODET

CHABLIS PREMIER CRU 2021

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2021 2022

Grape variety

100% Chardonnay.

Tasting notes

Colour: Pale golden colour.

Bouquet: Sucker nose, with notes of fruits such as peach and apricot and emphasize with mineral and menthol notes.

Palate: Fresh and fruity in the mouth, with notes of grapefruit. A long and typical finish.

Wine and food pairing

This wine is excellent paired with smoked salmon, trout and other freshwater fish, as well as with white meats and creamy cheeses.

Serving temperature

Serve ideally at a temperature of 12-14°C. (54-57°F.).

Ageing potential

3 to 6 years.

Origin

Located in the north of Burgundy, in Yonne department, the appellation stretches over around 20 communes that cover the hillsides running alongside the pretty Serein Valley.

The most recent list of Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 700 ha. The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards.

Located on the right bank of the Serein river, from well-exposed plots in the communes of Chichée and Fleys. The vines grow on gentle slopes, and thrust their roots in marls from the Kimmeridgian era (150 million years ago) the famous terroir of Chablis made from different layers of marls and marly-limestone, and characterized by the presence of little oysters that play a great part in making Chablis wines the way they are.

Vinification and maturing

A long pneumatic pressing is used to obtain a high-quality juice. The juice is then settled to remove the largest lees. Alcoholic fermentation takes place in stainless steel vats at a controlled temperature (18° to 20°C) to preserve as much fruit as possible. 20% of the cuvée is then transferred to oak barrels that have already been used for one or two wines, to give the wine added complexity. The rest of the cuvée is matured on its lees for around 10 months.

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.