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Domaine de la Motte Chablis 2023

A classic Chablis from vines grown on the famous Kimmeridgian clay
Aromatic, Full-Bodied White, Rich & Savoury
£22.10
More Information
Producer Domaine de la Motte
Country France
Region Chablis
Wine Type White Wine
Body / Style Aromatic, Full-Bodied White, Rich & Savoury
Grape Blend 100% Chardonnay
Bottle Size (ml) 750
% Abv 12.5
Vintage 2023
Special Features Sustainable
Extra Info Mineral, extra richness
Food Pairing Guide Chicken with a creamy sauce, Thai dishes, or simply-cooked fish with a green salad.
Terroir Kimmeridgian clay
*Please note - the image may not reflect the current vintage

Domaine de la Motte Chablis is a riper style than some other Chablis, yet still has characteristics of clean, mineral fruit with added depth from a small (around 10%) addition of oak-aged wine into the blend. This is very typical of the Motte style and gives richness and balance to the wine. A deliciously precise expression of classic chalky Chablis terroir.

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son. 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.



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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