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Domaine du Chardonnay’s style of Chablis always captures the finest attributes of the appellation, so in conjunction with the exceptional 2008 vintage Domaine du Chardonnay has produced an eye catching, ripe, round, and easy to drink 2008 Chablis. The 2008 Domaine du Chardonnay sports a bright golden glow and is imbued with a tantalizing aroma of minerals, fresh picked apples, dried apricots, and a pleasant hint of sea spray. Fresh but not acidic, ripe but not over the top, Domaine du Chardonnay has once again fashioned an enjoyable, sophisticated Chablis in 2008 that should drink well now through 2013. For optimum enjoyment, we suggest giving the 2008 Domaine du Chardonnay a moderate chill (about 38º-40º F). However, Chablis’ greatest charms are nearly always reserved for the patient. As fine Chablis reaches a slightly more ambient temperature, it tends to reveal all of its latent charm. Consequently, there is no need to rush through a glass of this captivating wine, unless you have another bottle waiting in the wings. Enjoy!
Among many serious wine aficionados and classically trained chefs there is an unwritten rule that states that Chablis and seafood were made for one another, and we wouldn’t argue against that credo with the 2008 Domaine du Chardonnay Chablis. Domaine du Chardonnay’s 2008 Chablis lends itself handsomely to a myriad of fruits from the sea, especially shellfish. Perhaps it is the soil of the ancient sea bed that calls its name? Our favorite accompaniments to Domaine du Chardonnay’s superb Chablis are steamed lobster, crab legs, and soft shell crab – all served with drawn butter – and oysters, prepared any way you can imagine. However, given the finesse and level of ripeness of the 2008 Domaine du Chardonnay Chablis, one can easily look beyond seafood for suitable companionship. And as a round and refreshing Chablis, the 2008 Domaine du Chardonnay pairs wonderfully with chicken and veal, too. It also has a penchant for showcasing soft, cow’s milk cheeses; yet, it will hold up beautifully to Brie, Camembert, and other crusted cheeses which cause so many other white and red wines to pale. Although Chablis typically warrants food to be at its best, the extraverted personality of the 2008 Domaine du Chardonnay Chablis also makes for an elegant, satisfying aperitif. Salut!
Domaine du Chardonnay was born in 1987 when the three wine growers Etienne Boileau, William Nahan, and Christian Simon joined forces to create what is now one of the finest domains in Chablis. They began their venture with only 11 hectares of vines (a little more than 24 acres), of which only nine hectares were in production. Fortunately for thirsty consumers the estate has grown over the past two decades to 37 hectares (nearly 82 acres), including choice holdings in Petit Chablis, Chablis, and five Premier Crus: Montée de Tonnerre, Montmains, Mont de Milieu, Vaugiraut, and Vaillons.
Although the wines of Domaine du Chardonnay have been heralded since the estate’s inception, the huge investment the partners made in new winery equipment in 1993 has allowed winemaker Etienne Boileau to work his magic. In the past seventeen years Domaine du Chardonnay has coveted an extensive array of gold medals, with its hillside A.O.C Chablis garnering more than its fair share of top honors, including gold at France’s most prestigious wine competition, the Concours Génerale Agricole de Paris. We trust you will enjoy this month’s feature of Domaine du Chardonnay’s classic Chablis as much as our tasting panels and the illustrious judges from France’s previous Concours Génerale Agricole.
Chablis is a distinct part of Burgundy as well as one of the world’s finest white wines. Since the 12th century when Cistercian monks introduced Chardonnay into the region, the name Chablis has been synonymous with outstanding white wine. No wonder so many generations of California producers tacked the name Chablis onto their inferior generic wares, hoping to elevate their wines in the eyes of consumers.
Today, all authentic Chablis is derived exclusively from Chardonnay grapes that are grown in Chablis’ chalky, limestone rich soil known as Kimmeridgian. The name Kimmeridgian is in reference to an identical landmass that scientists identified in England’s Kimmeridge Bay. Chablis possesses one of the world’s greatest terroirs for the cultivation of white grapes; the appellation (A.O.C.) sits upon what was once the floor of an ancient sea bed dating from the Second Jurassic Period (also known as Kimmeridgian) that now feeds the region’s Chardonnay vines. Because of this special terroir, Chablis yields unique, dry, mineral rich wines of considerable finesse and flavor.
The French National Institute of Appellation d’Origine Controlée (A.O.C.) recognizes four distinct areas of Chablis: Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru. All offer the taster a special experience. However, in recent years it is the Chablis appellation itself that has come to fore, producing some of the region’s finest quality and value. In total all four districts of Chablis cover just 7,000 hectares (15,400 acres). The best parcels typically occupy the region’s hillsides, making such choice parcels in Chablis and the surrounding Premier Cru and Grand Cru vineyards the most apt to produce the region’s most noteworthy wines.
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