CHABLIS 1ER CRU "LES LYS"
| Product code: | 1004061 |
| Producer: | MAISON ALBERT BICHOT |
| Vintage: | 2008 |
| Region: | BOURGOGNE |
| Country: | FRANCE |
| Color: | WHITE |
| Notes: | Tasting notes: This Premier Cru has an attractive pale yellow colour with green reflections. The nose is distinctly white flowers ("Lys" is French for lily) and citrus fruit. The mouth is elegant and well-sculptured, with a discreet iodine hint typical of the Chablis appellation. Beautiful persistent finish with a momentary spot of acid tinge. Serving suggestions : We immediately think of beautiful fish dishes, raw or marinated to counter-balance this wine's minerality. For example a tuna carpaccio with sesame seed oil or an asparagus and salmon terrine. Towards the end of the meal we suggest a dry goat's cheese or aged parmesan on a slice of walnut whole wheat bread which will very pleasantly blend toasted notes with the natural fullness of this wine. Serving and keeping Serve between 11 and 13°C (52°F - 55°F). Lie for 10 years to keep the natural elegance of "Les Lys" intact.
Les Lys premier cru is located on the left bank of the Serein river, overlooking the villages of Chablis and Milly. Our nice 5 acre vineyard is in the heart of the Chablis appellation at mid-hillside. A determinant factor of its expressiveness is its unusual exposure: East-Northeast. The proportion of clay in the soil is greater than the usual amount for Chablis, lying on a kimmeridgian sub-stratum which covers the Chablis region. This area is cool and therefore the grapes ripen slowly and progressively in the afternoon shade. Exposure and terroir allow the preservation of minerality, finesse and elegance of this Premier Cru.
Vinification Immediately after manual harvesting, the grapes are quickly taken to the Château's vathouse. A static racking of the must at cold temperature - the most natural way - eliminates the last impurities called "bourbes", which are in fact the lees derived from the must. Vinification is carried-out 100% in stainless steel vats to respect the terroir's expression. During this phase, the sugars contained in the juice are transformed to alcohol due to the action of yeasts. Following this first fermentation is the malolactic fermentation phase whereby bacteria transform malic acid into lactic acid. During this process, the wine's acidity naturally diminishes and its flavours are refined. |