Ahh, Chablis. It smells and tastes of summer, and this offering from top producer Louis Jadot will be a lovely drink over the next couple of years. Aromas of green apples, yellow citrus and white peaches tumble out of the glass, whilst the palate is light-bodied, citrusy and chalky-textured, with bright acidity and a flinty, refreshing finish. Excellent with sashimi kingfish.
All the wines made under the Maison Louis Jadot label are Appellation d'Origine Contrôlée wines from across the region. Maison Louis Jadot today controls 210 hectares scattered across Burgundy, from the Côte d'Or to the Mâconnais and down into Beaujolais.
From the start, Maison Louis Jadot has always accorded equal importance to each of Burgundy's appellations, from Grand Crus right through to regional wines. Our aim is to express the true nature of Burgundy through our wines, a terroir that can be both proud of its past and optimistic about its future.
Vineyards Situation: Chablis is in the northern part of Burgundy, half way between Dijon and Paris
Characteristics: The continental climate (very cold in winter and hot in the summer with frosts in spring) and the marly limestone soils combine to mould the unique character of Chablis wines. About 3,500 hectares are planted (including 856 ha of Premiers and Grands Crus) with 100% Chardonnay grapes.
Winemaking: This wine is fermented in vats and then aged in the Louis Jadot cellars between 9-12 months before bottling.
Winemaker's Comments / Gastronomy: The Louis Jadot Chablis has a very nice golden yellow colour. It is a lipid, bright and fresh wine, which taste and bouquet develop relatively quickly. It should be served chilled, and can be served with oysters, charcuterie and fried fish. It also goes very well with goats cheese.
Preservation: This wine will be at its best drunk young and fresh - up to 5 years - if kept in good conditions.