The four parcels that make up the Butteaux vineyard were planted between 1970 and 1972 and are located just 2 km from the cellars. Originally, the Butteauxs were vinified with the Forêt and Montmain cuvées, but as the vines matured they developed their own personalities and are now bottled separately. The vineyards cover 2.6 hectares with a total production of about 19,000 bottles, depending on the vintage. Butteaux is a classic Chablis with aromas of white flowers, apple, and citrus, and a long, saline finish. This wine offers excellent value for the money.
Very fresh on the nose, with caramelized baked apple and toasted notes accompanied by sensations of wet stone, lemon, and undergrowth. The palate is vibrant, with a delicious peachy finish.
Serve this wine with seafood such as crab, lobster and shrimp. Would also beautifully pair with fish and cheese. Serve between 12˚C and 14˚C. Should be aerated or decanted before drinking.
Kimmeridgian. Left Bank. Fossilized oyster marl. Heavy clay topsoil. Limestone with a few pebbles
Systematic vineyard ground cover and pruning according to what best suits the parcel. Minimum use of chemicals. Average age of the vines: 40 years. The grapes are harvested by hand and very quickly brought to the cellar
Vinification with wild yeast. Long fermentation in temperature-controlled vats with natural yeasts. Spontaneous malolactic fermentation. Aged on the lees in stainless steel tanks for 12 months
Revue des Vins de France 2017, Chablis Premier Cru Butteaux 2014: 15/20
Since 1850, the Michel family has been making elegant wines in the Chablis region, some of which are highly sought after by wine connoisseurs. The mostly grand cru and premier cru vineyards stretch over 25 hectares of prime plots on the slopes of Chablis. The vineyards were first cultivated by Cistercian monks in the 11th century. The Michel family made the bold decision to abandon barrel aging more than forty years ago and now produce pure, clean, and crisp Chablis wines without any wood. Because of this approach and their sensible viticultural practices, the estate's wines have become a reference for tank aging.
The vineyards of Chablis form a “wine island” of approximately 4,700 hectares surrounded by twenty Burgundian villages where only Chardonnay is grown. The appellation is located 150 km northeast of Dijon in the department of Yonne and has an enviable reputation thanks to its refreshing and long-lived style of white wine. Here, we find dry white wines with purity of flavours and minerals derived from a stony soil of clay and limestone rich in fossilized oysters. As in Champagne, spring frosts threaten the vines, but the challenging climate produces fascinating results.
A good Chablis wine is a pure delight. It has a yellow color with reflections of green, and scents of flint and citrus that, with age, evolve towards brioche, hazelnut, and butter – typical characteristics of the Kimmeridgian soil. In the mouth, there’s a harmonious and balanced combination of acidity and roundness of the body.
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