Chablis, Burgundy, France
Lovely stone fruit aromas nice balance well with a crisp acidity and a ribbon of minerality running throughout typical of Chablis. It pairs fantastically with lighter fare, but can also hold its own against a roast chicken.
Over the years as the demand for Chablis has grown the appellation has expanded its borders to meet this demand. Unfortunately most of this expansion has occurred in areas where portlandian limestone is the predominant soil type. Traditionalists to their core, Jean-Paul and Benoît Droin source their Chablis from thirty plots in the villages of Courgis and Fleys. Totaling 9.33 ha and entirely on Kimmeridgian soils, these sites ensure a depth of minerality one has come to expect from the appellation. It is fermented and aged entirely in tank.