"Wine tasting in Chablis, at the heart of excellence!"
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Profile
Structure
Drinking window
Best 3 to 8 years from vintage.
vintage3 yrs8 yrs10 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: fresh almond, citrus
Palate: citrus, mineral, saline
Pale yellow with silvery-green highlights; opens on fresh almond, a citrus core and a mineral, saline finish.
What it pairs with
- White meat Neutral steel-aged Chardonnay suits plain poultry and veal.More wines for chicken and white meat →
- Shellfish The saline finish echoes the sea.More wines for shellfish and oysters →
- Grilled fish The citrus core keeps lean fish bright.More wines for fish →
Facts
- Producer
- Domaine Jean-Marc Brocard · visiting guide
- Grapes
- Chardonnay (100%)
- Classification
- Village (Chablis, AOC)
- Oak
- Indigenous-yeast fermentation at 18 to 20 C; 7 to 9 months on lees in stainless steel, no oak
- Drinking window
- 3-8 from vintage
Frequently asked about Chablis
What does Chablis taste like?
Aroma: fresh almond, citrus. Palate: citrus, mineral, saline. Pale yellow with silvery-green highlights; opens on fresh almond, a citrus core and a mineral, saline finish.
When should I drink Chablis?
The domaine says the wine peaks within 6 months to a year of release and keeps 3 to 8 years; serve at 11 to 12 C.
What food pairs with Chablis?
White meat is the first match; Shellfish, Grilled fish also suit it. Neutral steel-aged Chardonnay suits plain poultry and veal.
What grapes are in Chablis?
Chardonnay (100%). Classification: Village (Chablis, AOC).
How is Chablis aged?
Indigenous-yeast fermentation at 18 to 20 C; 7 to 9 months on lees in stainless steel, no oak.
Tags
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