A tremendous amount of character for a Petit Chablis. Fresh, smooth and light flavours of salt, citrus and a hint of honeycomb. This comes from a very fine, well-situated Petit Chablis vineyard just above the Grand Cru Le Clos.
Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinifi ed and aged in a mixture of steel vats and 6- to 8-year-old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of fl avour and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait.
Petit Chablis is an appellation encompassing the outlying area of Chablis planted largely on Portlandien soil, a kind of clay limestone, as opposed to the complex Kimmerdigean soils of Chablis itself. There are over 500 ha of vineyard area but this is dwarfed by the Chablis total of over 3000 ha. The Portlandien soils give a wine that is similarly citrus and steely as Chablis without perhaps the same depth, finesse or minerality. Having said that many of Chablis' top growers do produce excellent quality Petit Chablis that can make very good value for money.