Domaine LemouleChablis Premier Cru 'Côte de Jouan'
wine
This wine generally goes well with
The Chablis Premier Cru 'Côte de Jouan' of the Domaine Lemoule is in the top 0 of wines of Chablis 1er Cru 'Côte de Jouan'.
Details and technical informations about Domaine Lemoule's Chablis Premier Cru 'Côte de Jouan'.
Discover the grape variety: Franc de Haute-Saône
Light, fresh reds to drink young, with a lightly coloured clear ruby robe, soft tannins and an airy palate with preserved acidity, showing understated aromas of red fruits. Discreet Jura profile. Now almost extinct, preserved in varietal conservatories for its heritage value, it bears witness to the ampelographic diversity of pre-phylloxera Jura viticulture. French autochthonous black grape from the Haute-Saône vineyard in Franche-Comté.
Informations about the Domaine Lemoule
The Domaine Lemoule is one of of the world's greatest estates. It offers 8 wines for sale in the of Chablis 1er Cru 'Côte de Jouan' to come and discover on site or to buy online.
The wine region of Chablis 1er Cru 'Côte de Jouan'
Premier Cru climat on the left bank of the Serein (Chablis) on moderate to steep south-east facing slope: 100% Chardonnay with a very pronounced mineral profile, clear golden robe of fine intensity, fresh and subtle nose of flint, elder and hazelnuts. Shallow Kimmeridgian marl-limestone soils with outcrops — Exogyra virgula oyster fossils bringing the signature salinity. Morning sunshine and good air circulation preventing frost. Ages 6-8 years.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
