Jean Collet Chablis 1er Cru Vaillons 2022
Jean Collet Chablis 1er Cru Vaillons 2017
An expressive nose of aromatic citrus oils and pear. The palate comes in with the expected concentration. This wine is energetic, yet anchored in cool depths of limestone and chalk. It has a salty tang and the allure of textured pear peel and citrus pith.
The Collets are the biggest owners on this hill with ten hectares divided up into fifteen different parcels. The Vaillons hill has extremely high concentration of limestone marls in the topsoil at about 70% of the soil constitution, with the rest composed of a little clay and organic matter. The somewhat steep slopes reach higher elevations than the hill to the south, Montmains, and its south-face brings the advantage in even-ripening across the entire hill, making for the separation of characteristics imparted to the grapes by each lieu-dit strongly based on soil structure.
Hand harvested and fermented with indigenous yeasts in 95% in stainless steel and 5% in wood. Temperature is controlled through fermentation in steel but not in wood. Malolactic fermentation is completed.
Aged for fourteen months in a mixture of 1/3 in 228-liter used French oak barrels, 1/3 in an 85hl decades old foudre and 1/3 stainless steel.
Original: $59.99
-70%$59.99
$18.00Product Information
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Description
Jean Collet Chablis 1er Cru Vaillons 2017
An expressive nose of aromatic citrus oils and pear. The palate comes in with the expected concentration. This wine is energetic, yet anchored in cool depths of limestone and chalk. It has a salty tang and the allure of textured pear peel and citrus pith.
The Collets are the biggest owners on this hill with ten hectares divided up into fifteen different parcels. The Vaillons hill has extremely high concentration of limestone marls in the topsoil at about 70% of the soil constitution, with the rest composed of a little clay and organic matter. The somewhat steep slopes reach higher elevations than the hill to the south, Montmains, and its south-face brings the advantage in even-ripening across the entire hill, making for the separation of characteristics imparted to the grapes by each lieu-dit strongly based on soil structure.
Hand harvested and fermented with indigenous yeasts in 95% in stainless steel and 5% in wood. Temperature is controlled through fermentation in steel but not in wood. Malolactic fermentation is completed.
Aged for fourteen months in a mixture of 1/3 in 228-liter used French oak barrels, 1/3 in an 85hl decades old foudre and 1/3 stainless steel.
