Chablis Grand Cru Blanchot AOC 2020

Introduction to wine:
We present the work of the Bouchard brothers, Romain and Damien, at their Domaine de l'enclos, founded in 2006. Much of their vineyard, which has been cultivated organically since 2007, is the cherished legacy of their parents, formerly known as Domaine Pascal Bouchard. Blanchot, at just 0.22 hectares, represents the smallest plot in the Grand Cru sites of Domaine de l'enclos. It was established in 1982 and is located in the lower, steeper part of Blanchot, a region known for its pure limestone soil and cool temperatures. However, its cool location makes it sensitive to frost.

Colour description:
A bright golden yellow shows against a silver rim, interwoven with green nuances.

Fragrance aromas:
The aromatic bouquet of the 2020 Chablis Grand Cru Blanchot from Domaine l'Enclos unfolds with a subtle mineral note that gains complexity as the wine absorbs oxygen. Nuances of apple, lemon, citrus peel, honeydew melon, vineyard peach and a hint of wild strawberry are woven into subtle notes of lime blossom, heather and aniseed, as well as the sweet creaminess of fresh butter and brioche. Its elegant and multi-layered entry invites you to linger.

Taste experience:
A fruity, playful taste unfolds on the tongue, carried by fine acidity, a balanced fruitiness and a subtle tannic structure reminiscent of grapefruit and lemon peel. This great Burgundy, hesitant at first taste, shows itself to be a true endurance wonder with a distinctly chalky note. The patient wine lover should set aside a few bottles of this wine to experience its evolving finesse as it matures. For the less patient, it is recommended to let the wine rest in the fridge for a few days after opening and enjoy it later with traditional French dishes.

Be sure to decant and serve the wine in bulbous Burgundy glasses to fully appreciate its qualities.

Alternative food recommendations:
Try an aged Camembert with a salad of wild herbs and raspberries, accompanied by freshly baked baguette.
Or treat yourself to poached oysters in a Chablis sauce, served with cauliflower and osetra caviar.
Another delicacy is a salmon and pike-perch roulade, accompanied by a Chablis butter sauce and lemongrass.