2023 Domaine de la Mandelière Chablis 1er Cru "Les Fourneaux", Burgundy, France
ABOUT THIS WINE
Les Fourneaux, meaning the oven, is aptly named because it has one of the warmest microclimates in the entire Chablis region. The entirety of this Cru vineyard is in the village of Fleys. One pied de cuvée with neutral yeast is used to initiate the first tank. Fermentation from the first tank helps start each additional vessel. The temperature controlled fermentation is between 61 and 64°F, with 100% Malolactic fermentation. Aging takes place in small stainless steel vats (80%) and 400 liter demi-muids (20%). The wine aged in barrel, & also ferments in barrel before blending together after 12 to 18 months on the lees. Fining is completed with clay with tangential flow filtration. Small amounts are added after press, and after Malolactic completion. In good vintages no sulfur is added at bottling.
ABOUT THIS PRODUCER
Charly has been slowly taking over the family vineyards since 1997. He now makes wine from his own Domaine, his father’s “Domaine de la Mandeliere,” and his grandfather’s, Paul. Charly has been recognized locally for his meticulous winemaking. He uses small steel tanks of various sizes and shapes to control and develop the lees contact that make these wines so memorable. His connection to the earth and his diligent vineyard work are what make these wines stand out with a liveliness and depth. Practicing sustainable and organic farming.
Original: $62.99
-65%$62.99
$22.05Product Information
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Description
ABOUT THIS WINE
Les Fourneaux, meaning the oven, is aptly named because it has one of the warmest microclimates in the entire Chablis region. The entirety of this Cru vineyard is in the village of Fleys. One pied de cuvée with neutral yeast is used to initiate the first tank. Fermentation from the first tank helps start each additional vessel. The temperature controlled fermentation is between 61 and 64°F, with 100% Malolactic fermentation. Aging takes place in small stainless steel vats (80%) and 400 liter demi-muids (20%). The wine aged in barrel, & also ferments in barrel before blending together after 12 to 18 months on the lees. Fining is completed with clay with tangential flow filtration. Small amounts are added after press, and after Malolactic completion. In good vintages no sulfur is added at bottling.
ABOUT THIS PRODUCER
Charly has been slowly taking over the family vineyards since 1997. He now makes wine from his own Domaine, his father’s “Domaine de la Mandeliere,” and his grandfather’s, Paul. Charly has been recognized locally for his meticulous winemaking. He uses small steel tanks of various sizes and shapes to control and develop the lees contact that make these wines so memorable. His connection to the earth and his diligent vineyard work are what make these wines stand out with a liveliness and depth. Practicing sustainable and organic farming.
