Petit Chablis
Appellation RégionaleChardonnay
Site: this is the northernmost region of Burgundy, located in a dramatic circle of hills where vines have been planted for hundreds of years.
History & tradition: in the sixties, when the Chablis vineyards were all but abandoned, Robert Drouhin recognized the potential of this region which had been ravaged by the phylloxera disease a century before. He was one of the first Burgundy propriétaires who set about revitalizing the area.
Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. This marine origin gives the wines of Chablis their unique flavour.
Plantation density: 6 250 stocks/ha.
Pruning: double Guyot "Vallée de la Marne" (for its resistance to frost).
Yield: we aim for a lower yield in order to extract all possible nuances from the terroir.
Supply: grapes and musts purchased from supply partners.
Very slow pressing so as to respect fruit.
Type: stainless-steel vats.
Length:7 to 8 months.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
"A dry and fruity wine, easy to drink. Very fresh aromas reminiscent of citrus (lemon or grapefruit). On the palate, dry and fruity, with mineral notes."
The Chablis vineyard was largely hit by the spring frost, responsible for a small, even very small crop in some areas. The harvest took place under excellent conditions. There are various styles of cuvées: some wines with a high acidity level and others offering more roundness. The vinification was very interesting and brought an attractive freshness as well as an appealing aromatic complexity.
Temperature: 11°C (51-52°F).
Cellaring: 1 to 3 years.