Wine Simonnet-Febvre, Chablis Premier Cru "Fourchaume", 2014
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Reviews of purchase Simonnet-Febvre, Chablis Premier Cru "Fourchaume", 2014
Wine golden brown.
Taste wine - rich, powerful, soft, with notes of citrus, fresh mint, spices and honey, with a long aftertaste.
Fresh aroma of the wine reveals notes of citrus and mint nuances.
The wine goes well with grilled fish, fish with cream sauce and white meat poultry.
Chablis Premier Cru "Fourchaume" created from Chardonnay grapes grown in the area Chablis Premiers Crus, which occupies an area of about 750 hectares. The entire area is divided into 17 vineyards, and "Fourchaume" refers to the most famous of them. This vineyard is situated on the banks of the River Serein, whose name translates as "serene", "calm", "transparent". Exposure - south-east. The average age of the vines - 25-30 years, yield - 58 hl / ha. The soils consist mainly of alumina, dated Cimmerian period. Berries are fermented in stainless steel tanks at a temperature of 18-21 ° C. Over 10-12 months, the wine is aged on the lees in stainless steel vats. Wine storage potential is 4-8 years.
In 1840 Jean Febre, cooper from Monbarda, founded the winery, which is now called Maison Simonnet-Febvre. The winery has specialized exclusively in the manufacture of sparkling wines using the so-called traditional method. Today Simonnet-Febvre - winery in the region of Chablis, producing wonderful wines and Crémant. Since 2003, the owner of the winery is Jean-Philippe Archambault, under whose leadership is currently produced three categories of wines - Cremant de Bourgogne, wine c vineyards of Chablis and Yonne (including portions class Premiers Crus and Grands Crus). Yonne - vineyards, which were destroyed during the crisis that engulfed the region in the XIX century. Today, they are revived and are among the most prestigious in the world.
Simonnet-Febvre - makers of fine wines of different categories, a fundamental factor for the creation of which are unique terroir with a high percentage of limestone and marine sediments of Jurassic in the soil. The successful combination of old traditional methods and new technologies allows the winery vinification not leave the top position in the world of wine ratings.