Chablis
Politically and administratively, Chablis is located in northern Burgundy.
“The effects of terroir on wine can be seen more clearly in Chablis than almost anywhere else. A key division within Chablis lies between terroirs with Kimmeridgian soils and those with Portlandian soils. Kimmeridgian soil is more highly regarded; it contains greater levels of mineral-rich clay, as well as the essential marine fossils which are responsible for its significant lime content. Kimmeridgian soils are the source of the trademark minerality in premier and Grand Cru wines from Chablis. By contrast, Portlandian soils are not so rich in clay and fossils, which results in slightly fruitier wines with a less mineral profile”. … Wine Searcher
“I am happy to bring for you 2 different styles of Chablis that not only reflect terroir but are stylistically different. The hand of man and approach to vinification and ageing leads to a different style of wine. Samuel Billaud favours the use of wood with large barrels while Louis Michel leads the camp that favours only ageing in stainless steel tanks for greater precision and tension. Come and try both wines, regarded equally highly, to discover the differences for yourself. After all variety is the spice of life” … Rajiv Kehr
Samuel Billaud
“Producing classy wines of crystalline purity, this address already belongs on any list of Chablis's best,” …. William Kelley, Wine Advocate
It is located in the heart of the village of Chablis, with cellars dating from the
13th century.
The wines are vinified, aged in vats and barrels for a period of 12 to 18 months depending on the appellations.
The average age is 40 years, the soil is composed of clay-limestone Kimmeridgian marls, associated with the Chardonnay grape variety.
He favors the use of certified organic products and is very attentive to the natural links that exist between the vine, the soil, the climate and the environment.
Samuel Billaud Chablis - Les Grands Terroirs
One of the best village Chablis out there, this has plenty of tension and drive, but with a beautifully ripe core of grapefruit and fresh oranges. Lovely texture on the long finish. Blind, you'd call this Premier Cru.
With this cuvée, opt for noble fish, shellfish and other seafood. For example, cook a risotto with clams or simply serve oysters. Also works with most Indian snacks.
Best served chilled at a temperature of 10 °C.
Domaine Louis Michel & Fils
This is the story of the Michel family, who has been making wines in the heart of Chablis since the 19th century.A firmly rooted sense of excellence is passed down from generation to generation. Louis Michel & Fils has always been a family business,and is managed today by Guillaume Michel, who takes great pride in perpetuating the Domaines ethos.
The family vineyard, whose vines are 45 years old on average, is located in the heart of the original Chablis terroir, on the most prestigious parcels within a radius of two kilometres from the winery.
The vineyards of the Domaine are concentrated on the first slopes to be farmed by Cistercian monks during the 11th century.
Louis Michel & Fils Chablis
The grapes originate from eight locations that are mostly located on the left bank of the River Serein, Pargues in the Forêts valley, and Vaillons. They are blended with the parcel located just below the Montée de Tonnerre, to create this authentic Chablis. are blended to create this authentic Chablis.
This Chablis reveals white fruit notes such as peach, and has a persistent mineral structure. In the mouth, a stony sensation which is so typical of Chablis makes this a round and pure wine.
Louis Michel & Fils
Chablis Premier Cru Séchets
Sechet (sometimes written Secher) is a Premier Cru climat that falls under the umbrella of the wider Premier Cru of Vaillons vineyard of Chablis. Located on the upper southeast-facing slopes on the western side of the Serein river, the vineyard has a cool terroir that is widely considered one of the best in Chablis, producing taut, razor-sharp wines made from Chardonnay.
“Sechet Premier Cru wines are much sought-after by Chablis connoisseurs.”