Domaine de la Motte Chablis, AOP Chablis

£19.95
  • Domaine de la Motte Chablis, AOP Chablis
  • Domaine de la Motte Chablis, AOP Chablis

Domaine de la Motte Chablis, AOP Chablis

£19.95

AVAILABILITY: 38 in stock

Grape Chardonnay
Style Dry, White, Medium Bodied, Fresh, Flinty Minerality, Stone Fruit, 
Country France
Region Chablis, Burgundy
Volume 75cl
ABV 12.5%
Dietary Sustainable

 

Domaine de la Motte Chablis is a classic expression of Chablis, providing a restrained citrus flavour with a hint of stone fruit and chalky quality on the nose. Its balanced palate offers clear, linear citrus flavours complemented by a pleasing minerality for a reliable and enjoyable experience.

Enjoy Domaine de la Motte Chablis with chicken in a creamy sauce, Thai dishes, or simply cooked fish with a green salad. This white Northern Burgundy has the crisp fresh acidity to pair perfectly with seafood and aromatic dishes, making it the ideal choice for sophisticated dinners and unique pairings.

Domaine de la Motte Chablis is currently available in The Wine Press, Dundee's Finest Wine Bar.

About the Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Vineyard and Winery

Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees Celsius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and it is fined between February and March. Cold stabilisation at -3 degrees for 5 days before filtration and finally bottling.

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M
Mike Tod
Entry level Chablis

The perfect gateway Chardonnay for skeptics.