Chablis 1er Cru Séchets 2016

A white that requires a few years of aging to be fully appreciated

This Premier Cru on the left bank of the Serein produces richer and more mature fruit than the neighbouring Vaillons vineyard. The grapes ripen gently, resulting in a wine with pronounced mineral accents that requires a few years in the cellar to develop its full complexity. Vines planted in the Séchets premier cru parcel have an average age of 45 years. Yields are around 32 hl/hectare. These wines should be aged 5-10 years.

About this wine

Domaine Louis Michel et Fils
Wine style
Delicate, Fresh, Vibrant, Ample, Elegant
When to Drink
Enjoy over the next 5 years
Case size

On the nose, notes of grapefruit, fresh herbs, and orange peel coated in chalk dust. The palate is creamy, elegant and mineral. There is a beautiful tightness and a precise balance. A few years of patience are required to fully appreciate this wine.

Serve this Chablis Premier Cru with seafood, fish, sweebreads, cheese or white meat. Serve it between 12˚C and 14˚C. Needs to be aerated, maybe even decanted before tasting. 

Kimmeridgian. Left Bank. Hard limestone in a clay matrix, moderately deep soil, reddish brown colour

Systematic vineyard ground cover and pruning according to what best suits the parcel. Average age of the vines: 45 years. The grapes are harvested by hand and very quickly brought to the cellar

No added yeast. Long fermentation using natural yeasts in temperature-controlled vats. Spontaneous malolactic fermentation. Aged on the lees in stainless steel tanks for 12 months minimum


Revue des Vins de France, Chablis Premier Cru Séchets 2014: 14,5/20



CAD$327.00 per case

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Chablis 1er Cru Séchets

Chablis 1er Cru Séchets

Revue des Vins de France, Chablis Premier Cru Séchets 2014: 14,5/20

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About the producer

Domaine Louis Michel et Fils

Artisan wine growers and makers of great Chablis since 1850.

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.

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About the region

Chablis in Burgundy

Chablis, a mineral terroir that shows another side of Chardonnay

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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