Planted in 1954, this parcel of premier cru Butteaux is now more than 60-years-old. The low yields and the particular location of these vines merit a separate vinification of Vieilles Vignes. The 0.75-hectare vineyard produces less than 6,000 bottles annually. The wine has a nice balance between ripe fruit and acidity, and a density worthy of the greatest crus. This Chablis requires some time to express its full potential and should definitely be aged. Drink between 2020 and 2024. Excellent value for the money.
Opens on notes of condensed milk, acacia flowers, and licorice. On the palate, iodinated maritime flavours precede a warm finish of jam and peach, baked apples, and tarte tatin.
Serve it between 12˚C and 14˚C with fish, seafood or white meat. Should be aerated or decanted before drinking.
Kimmeridgian. Left Bank. The soil of this hilltop parcel is moderately deep, very chalky, and has a silty clay surface
Systematic vineyard ground cover and pruning according to what best suits the parcel. Minimum use of chemicals. Average age of the vines: 60 years. The grapes are harvested by hand and very quickly brought to the cellar
Fermented with wild yeasts. 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 1er Cru Butteaux Vieilles Vignes 2014: 15,5/20
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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