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Domaine de Chantemerle, Chablis

Burgundy, France 2014 (750mL)
$26.00
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Fruit
Earth
Body
Tannin
Acid
Alcohol
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Domaine de Chantemerle, Chablis


Francis Boudin hails from a long line of old school vigneron producers that dates to 1960. He has stood firm in his traditional winemaking techniques, which results in pitch-perfect wines that capture the inimitable terroir of Chablis. The signature Kimmeridgian limestone soils deliver a flavor profile 180-million-years in the making. During the Upper Jurassic Age, this area was underwater and what remains today is a composition of limestone, clay and fossilized oyster shells that is delightfully unmistakable and is one of the most stunning examples of terroir’s power in the world. If you were to take a stroll through the rolling vineyards, you would almost certainly stumble across some sort of seashell on your jaunt. These natural relics of the past are everywhere and what they offer the wine is pure magic.
 
“La Chantemerle” is technically a village-level Chablis, but its flavor profile and pedigree are anything but ordinary. After Francis hand picks his fruit, derived from 25-30-year-old vines just west of the celebrated Premier Cru vineyard, Fourchaume, he ferments the grapes with only natural yeasts in stainless steel tanks. The wine is aged entirely in tank, which results in an authentic translation of terroir that is entirely unadulterated by oak. The finished wine is bottled without fining or filtration and delivers a pure representation of Chablis as it should be.

This wine displays a pale, straw yellow core with green reflections on the rim. This wine exudes aromas of classic Chablis every time you place your nose in the glass. Unripe yellow apple core, Bosc pear, white peach, lemon blossom and stirred lees mingle with aromas of white mushroom, a touch of brininess and oyster shell minerality that make your taste buds dance in anticipation. The palate is soft yet incredibly rich for a village-level Chablis where flavors of yellow apple peel, bosc pear, and white peach pit are wrapped in an array of savory elements, a hint of salinity and layers of focused minerality for a long, tantalizing finish. We simply love to decant white wines like this. Pull the bottle from the fridge and allow the wine to open in the decanter for 30-45 minutes while the temperature rises to 45-50 degrees and the wine’s equilibrium blossoms to life. It will hit a sweet spot about an hour after open and will dazzle the senses along with this whole grilled Branzino.
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Country
France
Region
Burgundy
Sub-Region
FranceChablis
Soil
Limestone
Farming
Organic
Blend
Chardonnay
Alcohol
12.5
OAK
None

France

Bourgogne

Beaujolais

Enjoying the greatest wines of Beaujolais starts, as it usually does, with the lay of the land. In Beaujolais, 10 localities have been given their own AOC (Appellation of Controlled Origin) designation. They are: Saint Amour; Juliénas; Chénas; Moulin-à Vent; Fleurie; Chiroubles; Morgon; Régnié; Côte de Brouilly; and Brouilly.

Southwestern France

Bordeaux

Bordeaux surrounds two rivers, the Dordogne and Garonne, which intersect north of the city of Bordeaux to form the Gironde Estuary, which empties into the Atlantic Ocean. The region is at the 45th parallel (California’s Napa Valley is at the38th), with a mild, Atlantic-influenced climate enabling the maturation of late-ripening varieties.

Central France

Loire Valley

The Loire is France’s longest river (634 miles), originating in the southerly Cévennes Mountains, flowing north towards Paris, then curving westward and emptying into the Atlantic Ocean near Nantes. The Loire and its tributaries cover a huge swath of central France, with most of the wine appellations on an east-west stretch at47 degrees north (the same latitude as Burgundy).

Northeastern France

Alsace

Alsace, in Northeastern France, is one of the most geologically diverse wine regions in the world, with vineyards running from the foothills of theVosges Mountains down to the Rhine River Valley below.

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