2022 Jean Collet Chablis

The vineyards for this wine principally come from Villy (10ha), located in the north of the appellation, followed by a north-facing section on the Montmains hill facing the Vaillons main face, inside the Vallée du Valvent (6ha), Préhy (4ha) and the Valley de Chigot (3ha)—all on kimmeridgian limestone marl bedrock and clay topsoil. Some parcels harvested by hand and some by machine. Sulfites are added to the must and a mix of cultured yeast and natural yeast fermentations take place in stainless steel. The temperature is kept to under 10-13°C for the first ten days then they let the temperatures rise naturally for the rest of the fermentation without controlling it. Malolactic is completed.

Jean Collet started Domaine Collet in 1954, the heir of a Chablis grape-growing family since 1792. After the days of Jean, came Gilles, one of the most animated personalities in Chablis. He’s generous, lively and usually the life of the party, always keeping his personality from being as serious as the wines he crafted over numerous decades with his father, and even more so now with his son, Romain. In 2008, Gilles was struck with nerve damage on one side of his body and had to prematurely pass the baton. After only a few years of Romain putting new ideas to the test in the cellar and vineyard—natural yeast fermentations, organic and biodynamic farming—Gilles stepped aside completely and Romain began to make notable leaps from vintage to vintage.

Chablis, located in the northernmost part of Burgundy, is renowned for its distinctive Chardonnay wines. Known for their high acidity, minerality, and purity of flavor, Chablis wines are often described as steely and crisp. The region's unique Kimmeridgian limestone soils, rich in marine fossils, contribute to the wine's characteristic flinty and mineral notes. Chablis is divided into four appellations: Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru, each indicating increasing levels of quality and complexity. The cool climate of Chablis ensures a slow ripening process, preserving the grape's natural acidity and enhancing the wine's fresh, citrusy profile