If you’ve had a few regular Chablis and generally like the style, then it’s time to level up. This is Chablis… plus. You get all that you know and love, and more. More concentration, more minerality, more cucumber & aloe, apple and pear, more bright acid, more texture, more poise. You get the idea. It’s quite incredible to think you can get this level of interest from simply worked fruit. Equally, there’s no need to tart the wine up like a Christmas tree when you’ve got such amazing terroir and beautifully expressive grapes. It’ll age fantastically for many years, but I’m willing to bet it won’t last that long. You’ll end up cracking open bottle after bottle, just to ‘make sure’ you weren’t imagining how good it is. Delicious stuff.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
Pretty golden yellow color, nice shine. Scented nose, flattering and of great delicacy, which opens in the register of white flowers. There is a nice aromatic freshness. Texture and interesting balance. The ample and fruity matter is supported by a nice acidity in the finish. A concentrated mouth and pleasant length, which offers a nice minerality.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Raspberry and Custard Tartlets
- - 1 pkt (about 20) cocktail pastry cases
- - 2 x 150g punnets raspberries
- - Icing sugar mixture, to dust
- - Creme patissiere
- - 1 vanilla bean, split
- - 1/2 cup (125ml) milk
- - 1 egg yolk
- - 1 tbs plain flour
- - 2 tbs caster sugar
- - 2 tbs thickened cream
- To make the creme patissiere, simply use a small sharp knife to scrape the seeds from the vanilla bean.
- Mix the vanilla bean, seeds and milk in a small saucepan over medium heat and cook until the mixture just comes to a simmer. Cover and set aside for 5 minutes to infuse. Remove vanilla bean from the milk mixture.
- Combine egg yolk, flour and sugar in a medium bowl and whisk until thick and pale. Slowly whisk in the milk. Place mixture in a clean saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens. Strain through a fine sieve into a bowl and cover surface with plastic wrap. Chill in the fridge.
- Remove the creme patissiere from the fridge and use a balloon whisk to whisk until smooth. Add the cream and continue whisking until well combined. Spoon the creme patissiere evenly among the pastry cases. Top with raspberries and dust with icing sugar for presentation. Serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...