Chablis Grand Cru Les Clos "Clos Des Hospices" Λευκός Ξηρός Chardonnay

Χρώμα: Λευκός

Ποικιλιακή Σύνθεση: Chardonnay

Γεωγραφική Ένδειξη: A.O.P. Chablis Grand Cru

Περιοχή: Chablis

Τύπος: Ξηρός

Grand Cru Clos des Hospices – dans Les Clos

This cuvée of Clos des Hospices is located inside the main appellation of les Clos. It is a parcel of 0,5ha bought by the Moreau family from the Hospices of Chablis in 1904. It has always been vinified separately since then.

With the same south exposure and clay-limestone soil of les Clos, this parcel (the average age of the vine is 40 years old) benefits from more the erosion, deeper soil and is even more predominantly composed of fine clay. It produces an exceptional full-bodied and generous wine.

Tasting Notes

This is the most famous Grand Cru of Chablis, complex, massive, very mineral with a remarkablefiness and a beautiful structure. Comes perfectly with scallops, lobster, fine fish, white meat,cheeses…

Grape : 100% chardonnay / Alcohol : 13.5% / To taste between 12 and 14°

2020 Vintage : after a dry and mild winter, flowering took place very early in the spring (more than 2 weeks in advance) and with no spring frost at all. Summer has been very hot and dry as well with a rainfall deficit of -40%. 2020 is the hotest year after 2003 !

However the harvest which started on August 28th, was totally healthy and the rain which finally fell mid-august helped reduce drought stress. Degrees are lower than 2018/2019 and acidity levels are higher, so 2020 shows with more tension than previous years and is more a « typical » vintage of Chablis.

Chablis Grand Cru Les Clos – Clos des Hospices

Surface : 0.5 ha south exposure – eastern part of les Clos

Location : right bank of Chablis

Soil : clay-limestone marls from Kimmeridgien (Upper Jurassic), very rocky with white and dense clays

Planting density : 7000 plant/ha

Average age of the vine : 42 years old

Organic Agriculture certification with Ecocert since 2013 vintage

Vinification

Manual harvesting and grape selection on a sorting table. Pneumatic press.

Cold settling and fermentation with a temperature of around 20°C. Natural yeasts.

Winemaking and aging : 100% in barrels during 9 months (1 to 5 year-old barrels – no new oak) and 6 months blending in tanks before bottling.