Chablis Grand Cru"Les Clos"
- AppellationChablis Grand Cru
- Grape varietyChardonnay
- Average vine age 30 years
- SoilPortlandian and kimmeridgian limestone
- Average yield35 hl/ha
- HarvestHand picked
- Cellaring Potential7-10 years
- Serving temperature 12-14°
- Despite its enormous hectarage and output, the area of Chablis now produces less than 5% of what it did a hundred years ago. The lower yields and improved viticultural practices have made this wine a perrenial favourite. "Les Clos" is exposed from south-east to south-west and is the biggest Grand Cru of Chablis. The king of the Grands Crus appellation: a rich, luscious wine with great complexity of flavours. The wine, above all other, for keeping.
Vinification & Ageing
- FermentationTraditional in stainless steel vats, temperature controlled with complete malolactic fermentation
- Ageing8 to 10 months ageing in stainless steel vats
- Food PairingOysters - fish - shellfish - goats cheese
- Chablis Grand Cru "Les Clos" 2006 - eRobertParker - Dec 2008 - 91/100
- Chablis Grand Cru "Les Clos" 2012 - Wands - January 2015 - 16.5/20
- Chablis Grand Cru "Les Clos" 2006 - eRobertParker - Dec 2008 - 91/100Simmonet-Febvre's 2006 Chablis Le Clos (also tasted from barrel) displays the saline, chicken- and herb-broth character that often distinguishes Chablis from any non-Kimmeridgian wine on earth. Pear, quince, lime, mint, and narcissus also contribute to the ravishing complexity of aromas on display here. Substantial and rich, yet satisfyingly juicy and thought-provokingly meaty and mineral, this reflection of a great site will probably be worth following for at least 5-7 years.