Typical of what decent Chablis should taste like - not a trace of oak, pungent and flinty on the nose with a tad of creamy fruit underneath, this gets richer as the mineral characters give way to a gently fruity core, and is then cut back by a long juicy bite.
As a point of principle we do not buy from the co-operative in Chablis. This makes our style of Chablis quite distinctive from the hoi polloi of Chablis. For La Colombe and La Lotte, we source directly from a network of growers, taste their submissions blind and put together our own unique blend. Samantha Bailey, our winemaker responsible for buying and blending La Colombe and La Lotte, aims for a style which marries depth on the palate with the finesse and raciness of classic Chablis, whilst avoiding the eye-watering austerity which mars so many generics. Samantha was absolutely thrilled when the Sommelier Wine Awards voted our La Colombe not only a Gold Medal but Best Chablis by the Glass.
In the Vineyard
Grapes are sourced from Chablis, the most northerly wine region of Burgundy.
In the Winery
The grapes were hand picked and lightly pressed in pneumatic presses, followed by static settling - the gentle natural way to clear excess solids by letting them sink to the bottom. After fermentation the wine is left on its lees for a minimum of six months before undergoing light filtration - basically proper measures to retain and enhance flavour and quality.