Grapes for this wine are partly taken from the estate’s high altitude (400m) Peyroli vineyard and partly from the growers with whom winemaker Géraud Blanc has long-term purchasing partnerships.
2013 saw the coolest May in 20 years, a fresh June and a hot July: an exceptional climate for the vintage. Flowering was 15 days later than average. Water reserves remained sufficient throughout the summer until harvest which began in early September. The grapes were characterised by high acidity but lower sugars than usual, with very interesting aromatic potential. The wines of this vintage are promising, bright white wines with excellent balance.
After settling the must for 12 hours, the fermentation was carried out in stainless steel, at 15°C for 12 days. Yeasts normally used in Champagne were selected to maximise the fine, elegant Chardonnay aromas. No malolactic fermentation was carried out in order to preserve the natural freshness and acidity. The wine was given the lightest filtration which kept its body and fruit character. No oak was used at all, in keeping with the purity and precision inspired by Chablis.
Bright golden yellow in colour, this wine has a lovely, expressive nose. Rich and full of peach and apricot aromas with touches of tropical notes. The palate shows delicate acidity and a smooth texture.