Chablis Premier Cru "Forêts"
2023
- 2023
Appellation
Appellation Premier Cru
Grape variety
Chardonnay
Soil
Clay and limestone rich in Kimmeridgian
Average age of the vines
60 years
Yield
30 hl/ha
Vinification
60% stainless steel tank, 40% oak barrels. Fermentation at 18 and 20°C
Ageing
On fine lees for 12 months
Ageing
4 to 5 years
Serving Temperature
10 à 12°C
Situation
Les Forêts is a small plot located in the heart of Montmains. It represents the most mineral expression of this Premier Cru. Its subsoil, rich in Kimmeridgian limestone, imparts both power and length on the palate. The vineyard enjoys a southeast-facing exposure.
Tasting and food pairings
A left bank Premier Cru full of character. On the nose, the Kimmeridgian terroir expresses itself with power and complexity. Fruity, vegetal, and mineral notes combine to create an intense bouquet. In the mouth, the mineral character stands out, leading to a persistent, iodine-tinged finish.
Perfectly suited to seafood, grilled fish, and white meats in sauce.Press reviews
Chablis 1er Cru Les Forêts 2023 - Burgundy ReportChablis 1er Cru "Forêts" 2023 - The World of Fine WineChablis 1er Cru "Les Forêts" 2023 - The Drinks Business - 94/100
- Chablis 1er Cru Les Forêts 2023 - Burgundy Report
Similar width but clearly more expressive it's a good invitation. Supple sinuous, darker flavours too (the wood most likely). A weight of finishing flavour. This could be super but I'd be thinking of waiting 5 years... (Bill Nanson, UK, March 2025)
- Chablis 1er Cru "Forêts" 2023 - The World of Fine Wine
Sweet strike, but with more energy and intensity than the Montmains. It's also quite soft and creamy, but lighter and more refined, with rich floral notes to finish. 2025-30.
(Sarah Marsh MW, February 2025)
- Chablis 1er Cru "Les Forêts" 2023 - The Drinks Business - 94/100This is all freshness - lime and crushed chalk - just as it should be. Oyster shell and iodine, certainly. But not the oysters of, say, le basin d'Arcachon. It's a very clear, clean, crisp and fresher water oyster shell note - more Île de Ré perhaps. There's great tension, freshness and brightness here. Almond and frangipane intermingle with the citrus notes and that defining minerality and also that distinct peaty, iodine note once again - Islay whisky (Caol Ila above all) or maybe the more delicate smoky peatiness of Benromach. A wine of fascinating complexity that needs time still. (Colin Hay, UK)
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