William Fèvre's Chablis Grand Cru "Les Clos" is the largest and most famous of the Chablis Grands Crus, located in the historic heart of the Chablisien vineyard. This exceptional, south-facing terroir benefits from a unique soil composed of deep, dense, very white clays, resting on a limestone compression at a depth of around 80 cm. These characteristics give the wines of this Domaine their typical spicy notes, accompanied by a remarkable minerality.
This Grand Cru is made exclusively from Chardonnay, grown on Kimmeridgian marl and clay limestone soils dating from the Upper Jurassic geological period (160 to 140 million years ago). The mineral- and oyster fossil-rich terroir gives the wines of Chablis their distinctive mineral character.
The grapes are harvested by hand, guaranteeing a meticulous harvest. Vinification is gravity-fed to avoid pumping, which is detrimental to wine quality. Short pneumatic pressing (1h30 to 2h00) enables delicate separation of the solid and liquid parts of the grapes. A very light static settling is carried out to preserve sufficient fine lees for the alcoholic and malolactic fermentations to proceed naturally.
The musts are then placed in French oak barrels (on average 6 years old) for 60 to 70% of the cuvée, with the remainder vinified in small stainless steel tanks. Aging lasts 14 to 15 months, including 5 to 6 months on fine lees, in oak barrels for 60 to 70% of the cuvée, before finishing in small stainless steel vats.
The Chablis Grand Cru "Les Clos" boasts a remarkably complex bouquet, combining fruity, floral and spicy notes with great minerality. On the palate, it offers a robust structure that opens up with age, revealing powerful, generous wines.
This wine goes perfectly with fish, shellfish and seafood, grilled or in cream sauce, as well as poultry and white meat, grilled or in cream sauce. The perfect match: roasted turbot with a creamy sauce and baby vegetables.
