Typically an extroverted wine, Sebastien’s Chablis impresses on the nose with classic chablisienne characters of freshly struck flint, wet stone and citrus. The palate is alive with textural grit and dimension and fresh acidity. The savory fruit impressions seem hardly touched by a drop of sunshine and this wine demonstrates how complex a Chablis village wine can be.
Terroir: A good portion of this talented Chablis’ vineyards face the grand cru Blanchots and sit just west on the hill home to the great premier cru, Montée de Tonnerre. The soil here is unusually brittle Kimmeridgian marl—extremely friable, coarse and sharp compared to most in Chablis. A close look reveals almost pure decomposed fossilized miniature oyster shells, and not much else. The numerous plots for this wine come from various expositions all on the grand cru side of the Serein River. This seems to bring its multidimensional mineral-rich characteristics with more roundness and weight compared to those from other side of the river.
Vinification: After picking by hand, the grapes are pressed and settled for one day and racked into another tank before beginning the natural fermentation in stainless steel tanks for 1-2 months. A single batonnage may be employed in cold vintages and the first SO2 addition is made before fermentation and the second after the completion of malolactic and primary fermentation. A third addition may be made if needed prior to bottling.
Aging: 7-8 months in stainless steel before bottling. If it’s a high acid vintage it will be aged for more time and less for those with lower acidity.
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