Simonnet-Febvre : Chablis 1er cru "Fourchaume" 2021

Tasting characteristics and tips for the Chablis 1er cru "Fourchaume" 2021 from Simonnet-Febvre

Tasting

Color
Pale yellow in hue, this wine stands out for its clarity and brilliance.

Nose
Highly expressive, the bouquet reveals aromas of lime zest and fresh herbs, underscored by mineral notes reminiscent of wet stone.

Palate
The attack is precise and lively, giving way to a lovely roundness. The balance between richness and freshness is remarkable, with a persistent chalky minerality. The finish, tangy and saline, offers excellent length.

Food and wine pairings

Ideal with seafood, scallops or langoustines, this wine also pairs well with white meats in sauce and herb-roasted poultry.

Serving and cellaring

Approachable today, this wine can develop until around 2029. Serve between 10 and 12°C.

A Chablis Premier Cru true to the typical minerality of Fourchaume

The estate

Founded in 1840 by Jean Febvre, a master cooper from Montbard, the Simonnet-Febvre House is one of the historic producers of Chablis. Acquired in 2003 by Maison Louis Latour, it is now under the direction of Paul Espitalié, an oenologist trained in Toulouse. The estate stands out as the only producer in Chablis to perpetuate, since its creation, the tradition of making sparkling wines according to the traditional method. Committed to a conversion to organic farming, Simonnet-Febvre shines across the various appellations of Chablis and the Grand Auxerrois.

The vineyard

From the Fourchaume climat, located on the right bank of the Serein, this Chablis wine comes from vineyards with west/southwest exposure. The Kimmeridgian clay-limestone soils and 40-year-old Chardonnay vines give the wine its complexity.

The vintage

Marked by a severe frost in April, the 2021 vintage in Burgundy experienced a rainy, unsettled summer. A more clement end to the season made it possible to achieve good ripeness while preserving freshness.

Vinification and aging

Fermentation in stainless-steel tanks. Aged for 10 to 12 months on fine lees, with 25% in oak barrels and 75% in stainless-steel tanks, thereby preserving minerality while adding complexity.

Grape variety

Chardonnay (100%).