2018 Chablis, Chablis blanc

well-balanced and slightly racy. It reveals notes of lemon, quenette and white flowers associated with discreet hints of white peach, limestone/minerality (terroir) as well as an imperceptible hint of almond. The palate is fruity, well-balanced, silky, racy, aerial and offers a slight acid frame, a slight unctuosity, minerality, gourmandise a swell as a beautiful finesse.  In the mouth this wine expresses notes of ripe yellow peach, apricot and slight touches of quince, ripe Williams pear associated with a discreet hint of lemon, clementine as well as a very discreet hint of quenette. Good length.

Price
£16.80 per bottle
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Wine category
Light-Bodied White Wine
Grape
Chardonnay
Country
France
Region
Bourgogne
Appellation
Chablis
Product code
CHABLISBLC18

Food pairing

Allium

Onion, Garlic, Shallot

Aromatic Green Herb

Mint, Basil, Coriander

Delicate Buttery Cheese

Brie, Camembert, Époisses, Burrata

Dry Herb

Oregano, Thyme, Dill, Parsley

Dry, Salty Umami Cheese

Parmesan, Grana Padano, Pecorino, Asiago, Aged Manchego

Fish

Halibut, Cod, Salmon, Bass, Trout, Seabass

Green Vegetable

Green Bean, Pea, Kale, Lettuce, Avocado, Endive

Harvest Vegetable

Carrot, Squash, Turnip, Pumpkin

Nutty Hard Cheese

Gruyere, Comte, Emmental,

Salty, Crumbly Cheese

Feta, Halloumi, Old Goats Cheese

Shellfish

Lobster, Crab, Shrimp, Langoustines

Sour Cheese & Cream

Fresh Goats Cheese, Sour Cream, Ricotta,
The producer

Domaine Gueguen

Demanding climate, limestone soil with multiple nuances, various valleys that offer contrasting micro-climates, Chablis and Auxerrois Vineyard is a mosaic of terroirs.The diversity of plots is a challenge for us. The balance between soil and micro-climate differs everywhere. You can observe it at harvest time, when a plot can achieve ripeness 3 weeks after the first one.First of all, you have to understand what happens in the vineyard, where terroir comes to life, by observing the wine and bringing all needed care to help the grapes ripen. Ripeness is essential to transfer the terroir to the glass.

The soil is ploughed to encourage the vines to extend their roots more deeply and therefore better express the typicity of the Terroir. Grass is allowed to grow on plots with over-vigorous vines to hold them back.