2019 Chablis, Chablis 1er Cru Vosgros

This premier cru from Chablis Vosgros is from slopes forming a south-west facing amphitheater, this makes the vines catching more sun and therefor making a richer more opulent Chablis.
It is flavoured with honey and notes of citrus fruit and white pepper and it can be enjoyed young but will also ripen really well in 5 years and become more complex.
It is best enjoyed with grilled fish or fish in a rich sauce, or white meat in sauce.
This will also be a perfect wine to be enjoyed on creamy cheeses from Burgundy like Epoisses or Chaource.

Price: £20.50 per bottle

Wine category: Light-Bodied White Wine

Grape: Chardonnay

Country: France

Region: Bourgogne

Appellation: Chablis

Product code: CHABVOSG

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.