2024 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Chardonnay
Classification Chablis Premier Cru AOC/AOP
Region Vau Ligneau
Production Details SAQ describes the current 2024 listing as having no wood character and recommends serving at 8–10°C. SAQ also gives a general warning that displayed vintage or labelling can vary by received lot.
Sources: www.saq.com ↗ · Compare this vintage
2023 Technical Specifications
Residual Sugar 2.1 g/L
Grape Varieties 100% Chardonnay
Classification Chablis Premier Cru
Region Vau Ligneau
Soil Clay-limestone layers
Orientation South-East
Fermentation Vessels Stainless-steel tanks
Pressing Method Pneumatic Pressing Followed By Cold Settling
Indigenous Yeast Yes
Malolactic Fermentation 100%
Production Details HVE3-labelled viticulture on a 10-hectare vineyard at Beines. Grapes were hand-harvested, pneumatically pressed and cold-settled. Alcoholic fermentation with indigenous yeasts lasted 15–18 days in stainless steel at 18°C; 100% malolactic fermentation with natural bacteria proceeded at 20°C for a few months. The wine matured in tank on fine lees for at least 6 months with weekly pumpovers; bottling was staged so the wine remained in tank for at least 1 year. The sheet states both an initial planting in 1976 and a parenthetical age of 41 years, which is internally inconsistent for its 2023 heading, so no canonical vine-age value is proposed. SAQ recommends serving at 8–10°C for its explicitly tasted 2023 vintage.
Tasting Notes SAQ tasting of the 2023 vintage: caramelized apple, floral, lime, mineral and vegetal notes; dominant acidity, dry, medium-bodied and delicate, with no wood character
2022 Technical Specifications
Alcohol 12.4%
Residual Sugar 1.1 g/L
pH 3.3
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Chardonnay
Classification Chablis Vau Ligneau Premier Cru
Region Vau Ligneau
Soil Calcareous and clay soil, With a higher clay proportion than other premier cru sites
Orientation Southeastern
Vine Age 48
Fermentation Vessels Stainless-steel tanks
Indigenous Yeast Yes
Malolactic Fermentation 100%
Sulfites 70.0 ppm
Fining Agents Vegan fining agent; specific material not stated
Production Volume 80,206 bottles
Bottles80,206
Production Details Hand-harvested, double-Guyot-trained Chardonnay underwent spontaneous fermentation in stainless-steel tanks, followed by 100% malolactic fermentation. The wine received pumpovers and aged for 18 months on fine lees before bottling, with light filtration. The analytical section also reports acidity of 4.28 g/L without identifying the measurement basis, so that figure is retained here rather than treated as qualified total acidity.
Tasting Notes Elegant minerality; rich, full palate; mint and pineapple aromas; long finish
Food Pairing White fish, shellfish, cream-based sauces, vegetables, starches, Comté and fresh goat cheese
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1436228 | — | — | wine-searcher.com ↗ |