The 24-hectare Les Clos parcel is one of the largest and most appreciated grand crus. Its wines are powerful and have rich aromas and remarkable aging potential. The Louis Michel et Fils estate owns 0.5 hectares of vines in this vineyard, which produce a grand total of only 3,000 bottles. The wine itself is rather masculine and sober when young, but charms with its elegance and complexity after seven to eight years of aging. A great wine!
On the nose, white pepper, citrus, and nutmeg round out a dominant mineral character. When young, the green fruit can make this wine seem austere and masculine, but after a few years in the cellar it will soften and reveal its complexity. A wine made for aging that rewards patience.
Pair this Chablis Grand Cru with your best fish or seafood dishes! Serve between 12˚C and 14˚C. Should be aerated or decanted before drinking.
Kimmeridgian. Limestone pebbles encased in clay. Fossilized oyster marl. Moderately deep, very steep calcareous soil
Systematic vineyard ground cover and pruning according to what best suits the parcel. Minimal use of chemicals. Average age of the vines: 40 years. The grapes are harvested by hand and very quickly brought to the cellar
Fermented with wild yeast. Long fermentation in temperature-controlled vats with natural yeasts. Spontaneous malolactic fermentation. Aged on fine lees in stainless steel tanks for 16 months
Revue des Vins de France 2017, Chablis Grand Cru Les Clos 2014 : 17/20
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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