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Chablis Premier Cru Trois Mesons Pommier 2022

Art. # 6983
In three, it is rich, distinctly mineral Chablis, distinctive and expressive. The vines are between 30 and 70 years old, and the area is tiny, only 1.8 hectares. The soil is a mix of limestone and clay with the notorious, ancient fossils of oysters and crustaceans that give a pleasant freshness and distinctive minerality. Fermentation is spontaneous with wild yeasts in stainless steel vessels for 70% of the wine, while the remaining 30% ferments in old French oak barrels. Malolactic fermentation also occurs spontaneously again in the same ratio between stainless steel and oak. Subsequently, the wine ages for 18 months in old French oak barrels. An excellent pairing for soft cheeses, chicken, and river fish such as trout or carp.

Profile

  • Fruit
  • Body
  • Dryness
  • Freshness
  • Alcohol

Variety

Chardonnay

Flavours

  • Citrus Citrus
  • Oil Oil
  • Mineral aromas Mineral aromas
  • Apple Apple

Glass

For white wine

Serving Temperature

Cold Cold

Food pairing

  • Fish Fish
  • Seafood Seafood
  • Soft cheeses Soft cheeses

Maturity

Ready

More about this product

Domain Pomie

Domain Pomie

Изабел и Денис Помие засаждат техните лозя в Шабли между 1991 и 1998. Първата реколта е 1994. Имат 23 хектара, от които създават 11 различни лица на елегантното Шардоне от Шабли. Ключовата дума при тях е органика. Дълбоко вярват, че органично отглежданите лозя раждат много по-качествено грозде от това от лозя, в които се ползва химия. Доказват философията си с вината си, като реколта 2010 на тяхното Шабли от индивидуален лозов масив: Кроа о Мойн, е избрано за най-добро Шардоне в света след гласуване от авторитети като Робърт Паркър, Алан Медоус и други. От 2008 г. Насам преминават изцяло на органично отглеждане и само след 2 години създават и прословутото наградено Шардоне от 2010. Пътят на дръзките Денис и Изабел не е без препятствия, като след 2016, в няколко последователни реколти срещат огромни трудности като слани, градушки, загнивания, както и екстремни летни суши. Въпреки това, с огромна дисциплина, упоритост, както и риск успяват да не използват химия и да не изневерят на изцяло органичното отглеждане, запазвайки сертификацията, която са си извоювали. Неповторимата минералност на шаблитата на Помие идва от уникалните варовиково-глинести почви наречени Кимеридж. В тях има фосили от стриди и други ракообразни вкаменелости на около 17 милиона години, от края на Юрския Период. Именно тези специални почви са причината за интересния и очарователен барутен или кремъчен вкусов и ароматен нюанс в белите вина.

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Burgundy

Burgundy

In this region, red wines are produced from a single variety - Pinot Noir, but the wines actually differ in quality from light and ordinary to rich, complex, and truly majestic. Burgundy is famous for its highly 'crushed' vineyards, and the general belief is that the smaller the vineyard area, the better the wine. The best Burgundy wines come from Côte d'Or, a strip of just 30 miles, divided in the center into 2 separate parts; Côte de Nuits to the north and Côte de Beaune to the south. The fame of Côte de Nuits lies in the red wines - here, 95% of red wines are produced from the Pinot Noir grape. Naturally, some of the best, age-worthy, most exotic, and expensive wines are also found here. Côte de Beaune produces approximately 38% white wine, 60% red, and 2% sparkling. The variety for white wine is exclusively Chardonnay, and the quality ranges from the best, Montrachets and Corton Charlemagnes, Meursault, Puligny, and Chassagne to the more ordinary Macon Blanc. The former traditionally age in small oak barrels, while the wines from Macon are usually lighter in character and correspondingly offer a good quality-to-price ratio. The red wines from Beaune do not possess the fame of their 'brothers' from Côte de Nuits, with exceptions being those from Pommard, Corton, and Volnay. Generally, they are lighter in style, but depending on the vintage, they can show potential that successfully rivals Côte de Nuits and beyond.

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Chardonnay

Chardonnay

Chardonnay is the world's most famous white-wine grape and also one of the most widely planted. Of course, the most highly regarded expressions of the variety are those from Burgundy and California, but many high-quality examples are made in Italy, Australia, New Zealand and parts of South America. Describing the flavours of Chardonnay is not easy. This is not thanks to the complexity of the varietal itself but usually due its susceptibility to winemaking techniques - such as Malolactic fermentation which gives distinctive buttery aromas or Fermentation or maturation in oak barrels which contributes to the wine with smokey notes of vanilla, honey and even cinnamon, and not last the lees contact while in barrel imparts biscuity, doughy flavours. And all these incorporated with the varietal aromas of tropical (banana, pineapple and guava) to stone fruits (peach, nectarine and apricot), sometimes even citrus and apple notes. Climate plays a major role in dictating which fruit flavours a Chardonnay will have - warm regions (California, Australia ) make more tropical styles; temperate zones (southern Burgundy, New Zealand) - stone fruit notes, while the very coolest (Chablis, Champagne) lean towards green-apple aromas.

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