Chablis in its purest form. A perfect expression of the appellation from the family-owned Baudouin Millet.
Chablis is situated in the far north of Burgundy in the département of the Yonne. Chablis’ speciality is its renowned white wine, made from the Chardonnay grape which is grown on sunny slopes either side of the Serein river. The lime-rich Kimmeridgian soil, full of small marine fossils, gives the wines of Chablis their unique mineral quality.
The climate of Chablis is quite cool for ripening wine grapes and vineyards often suffer problems with frost, so the aspect and height of the slopes and the amount of sunlight to which the vines are exposed, are key factors to quality.
This estate has been in the hands of the Millet family since the 1960s when Philippe Millet bought the land. Today, the family own 9ha of Petit Chablis, 3ha of Chablis and 1ha of Premier Cru Vaucoupin. Philippe also built a small winery so that he could estate bottle. His eldest son, Paterne studied viticulture in Beaune and then joined his father in the vineyards in the late 80s.
When Philippe wanted to retire in the late 90s, his youngest son, Baudouin, who had also studied viticulture and vinification, joined his brother in the running of the domaine.
Today, the brothers work closely with renowned Burgundian winemaker, Jean-Pierre Rodolphe Lede, who, with 25 years of experience, is consultant to some of the most prestigious properties in the area.
Location Just 3 hectares of 30 year old Chablis vines, situated on the bank of the Serein River, Chablis, France.
Climate Burgundy experiences a continental climate, with cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all too frequent! Chablis, in the far north of Burgundy, is also much cooler than the south, bringing further challenges in the vineyard requiring a meticulous approach.
Soils The soil is Kimmeridgian marl; a mixture of clay, chalk and marine fossils. This helps
give the wines of Chablis their unique minerality.
Viticultural Approach is sustainable. The vineyards are worked as naturally as possible with minimum intervention, giving a pure expression of the Chablis terroir.
Harvest The grapes are left on the vines for as long as possible to ensure optimum ripeness and a richer style of wine.
Grape Variety 100% Chardonnay.
Winemaker is Baudouin Millet, assisted by renowned consultant, Jean-Pierre Rodolphe Lede.
Fermentation Once the grapes reach the winery they are pressed in Millet’s state of the art pneumatic press. This ensures only the finest juice is used.
Maturation After fermentation the wine goes through malolactic fermentation in order to naturally soften the acidity. The wine is then rested on its lees to add as much richness as possible.
Tasting note: Pale lemon in colour. The nose on this classic Chablis is stony and mineral but also lightly honeyed and creamy from the ripened fruit. The palate is tangy with crushed sea-shell and stone fruit and the acidity is crisp, balancing the richness of the palate. All in all, this is a well balanced Chablis with impressive typicity.
|Name + appellation||Chablis, Baudouin Millet|
|Style||A typical expression of Chablis: firm and taut with layers of ripe fruit.|
|Vineyard & Winemaking||Continental climate with cold winters and hot summers, although temperatures are lower than more southern parts of Burgundy. Sustainable viticulture. 30 year old, mature vines. Kimmeridgian soil gives the typical minerality for which Chablis is so well known. Alcoholic fermentation followed by malolactic fermentation. Rested on its lees for complexity and style.|
|Tasting Key Words||Tangy, classic, stony|