2009 Chablis 1er Cru Beauroy, Domaine Alain Geoffroy
(6x75cl)
| Product Code: | 25066109 |
| Description: | 2009 Chablis 1er Cru Beauroy, Domaine Alain Geoffroy |
| Case Size: | 6x75cl |
| Producer: | Domaine Alain Geoffroy |
| Region: | Burgundy |
| Country: | France |
| Alc. By Vol.: | 13 |
Grape Varieties
| 100% | Chardonnay |
Food Matching Note:
Fresh or baked oyster - Small grey shrimps and prawns - Sautéed and flambéed langoustines - John Dory cooked in chervil butter - Devilled freshwater crayfish - Trout baked in foil with Chablis - Grilled and ouillettes with old-fashioned mustard - Escalope of fresh foie-gras - farmyard chicken steamed in Chablis - Fondue made with Epoisses cheese and flavoured with Marc de Bourgogne - Matured cheese - Petits fours - Warm, caramelised fruit tart.
Tasting Note:
Pale, light straw in colour with slight greenish hues. The nose has a splendid bouquet of a floral tones. The palate is full and round - a perfect balance of rich, powerful flavours keeping a fine degree of finesse and freshness. First impression on the nose is reaffirmed on the palate.
Vinification Note:
When the grapes arrive they are immediately pressed in pneumatic presses. Once pressed, the juice undergoes static settling for 24 hours in vats, which eliminates the larger particles of must. The following stages are alcoholic fermentation, which lasts for 15 days, then malolactic fermentation, which lasts for around a month (this is when the wine takes on much of its complexity). Lastly, the wine ages in tanks on a fine bed of lees. The wine is monitored closely so as to allow the natural development of the wine in order to bring out all its subtlety.
Detailed Vinification Note:
When the grapes arrive they are immediately pressed in pneumatic presses. Once pressed, the juice undergoes static settling for 24 hours in vats, which eliminates the larger particles of must. The following stages are alcoholic fermentation, which lasts for 15 days, then malolactic fermentation, which lasts for around a month (this is when the wine takes on much of its complexity). Lastly, the wine ages in tanks on a fine bed of lees. The wine is monitored closely so as to allow the natural development of the wine in order to bring out all its subtlety.
Exposure: South
Age of the vines : 20 - 40 years
Soil : Kimmeridgian limestone
Vinification : Traditional in temperature controlled tanks
Aged : in temperature controlled tanks
Ageing: from 5-10 years or more depending on vintage