All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
Alain Gautheron is the fifth generation to cultivate vines in Fleys, a village of 160 inhabitants. At one time, the inhabitants of Fleys were called "Gougueys" from the dialect word for snail and in fact M. Gautheron has some extraordinary examples of fossilized snails exhibited in his tasting room. His winery and home are located directly across from the 2 hectare 1er Cru "Les Fourneaux" vineyard. The A.O.C. laws for 1er Cru Chablis allow 40 different vineyards to use just 17 names, the idea being to simplify the nomenclature. In keeping with this practice, the Gautheron's 3.5 ha of "Les Fourneaux" are comprised of parcels throughout three 1er Cru vineyards in the commune of Fleys, specifically; Les Fourneaux, Côte des Prés Girots and Le Morein. Grapes are fermented in temperature controlled stainless steel vats. The wine stays in contact with the lees for about nine months after which they are fined, filtered and bottled. M. Gautheron's winery is outfitted with modern equipment yet he takes a traditional approach to making Chablis as exemplified in the simplicity of his methods and the maturing of the wine before bottling.
Wines of Chablis
Arguably the most uniquely tasting Chardonnay in the world, most people are blown away to discover this special type of Chardonnay for the first time. The cool climate region produces wines with more acidity and less fruit flavours, but a unique flinty note derived from the soils.
Although considered a part of the Burgundy wine region, Chablis is closer in distance to Champagne which it shares an exceedingly rare and unique soil with. Kimmeridgian soil is not found anywhere else in the world except in southern England, Champagne and Chablis. A 180-million-year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, this soil type produces wines full of minerality, salinity, intensity, and finesse.
In Chablis they use a similar ranking system to that of Burgundy. From Grand Crus at the top, to Premier Crus, to Chablis and Petit Chablis at the bottom.