This premier cru is situated on the left bank of the Serein River within the Montmains parcel, and next to the premier cru of the same name. The estate’s 1.9-hectare "Forêts" vineyard includes two plots planted ten years apart. The soil is very shallow with bedrock only a few centimetres below the stones, bestowing a clear, accurate, and powerful minerality upon the wine.
The nose has hints of undergrowth and ferns mixed with other more spicy notes of cocoa and pepper. The palate is dynamic, mineral and chalky. Long, satisfying citrusy finish.
Very versatile, this wine will match beautifully with seafood, fish, cheese and even sweetbreads or white meat.
Kimmeridgian. Left Bank. Shallow and very stony. Hard limestone in a clay matrix
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
No added yeast. Long fermentation in temperature-controlled vats with natural yeasts. Spontaneous malolactic fermentation. Aged on the lees in stainless steel tanks for a minimum of 12 months
Bettane & Desseauve - 16/20, 1er Cru Forêts 2014
Revue des Vins de France - 15,5/20, 1er Cru Forêts 2014
Vinous, Antonio Galloni - 90-92 points, 1er Cru Forêts 2013
Burghound, Allen Meadow - 89-91 points, 1er Cru Forêts 2013
View from the Cellar, John Gilman - 90 points, 1er Cru Forêts 2013
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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