Chablis 1er Cru

  • RegionChablis
  • VillageChablis
  • AppellationChablis Premier Cru
  • Grape varietyChardonnay
The Vine
  • Average vine age 35 years
  • SoilPortlandian and kimmeridgian limestone
  • Average yield40 hl/ha
  • HarvestMechanical
Wine tips
  • Cellaring Potential5-7 years
  • Serving temperature 12-14°
  • Chablis is an isolated island of vineyards in the northern section of viticultural Burgundy halfway between Dijon and Paris. 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. Maison Louis Latour selects sections of vineyards within Premier Cru appellations so that the quality of the fruit is guaranteed year after year.
Vinification & Ageing
  • Fermentation
    Traditional in stainless steel vats, temperature controlled with complete malolactic fermentation
  • Ageing
    8 to 10 months ageing in stainless steel vats
Wine tasting
  • Tasting Note
    Sparkling pale yellow, this Chablis 1er Cru reveals floral notes of lemon verbena. Round and savoury with notes of white peach and refreshing minerality on the finish. Tasted April 2011.
  • Food Pairing
    Shellfish - fish - charcuterie

Press review
    • Chablis 1er Cru 2008 - Decanter - July 2010 - 3 starsFirm, smoky, very mineral nose. Slightly broader palate, but still has flinty mineral notes. Fine acidity with some body. From 2010. (RG)
    • Chablis 1er Cru 2007 - South China Morning Post - November 27th 2008 - "Lively fruit notes"Perfect Match:
      The wine is ideal for salmon tartare flavoured with honey mustard. The Chablis has gone through partial malolactic fermentation and has an induced richness that is linked and extended by the rich salmon fat. It has plenty of lively fruit notes that will work well with the high-toned mustard; the wine renders the combination a silky experience with plenty of warmth.
  • Press review
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