A wine which manages to retain its balance in 2015 with a ripe intensity of citrus, that allows the iodine and oyster shell notes to become layered and persistent. Some good depth and weight on the palate that finishes bright and long. A great match for trout, salmon, lobster and shell fish. Drinking range: 2017 - 2023 L&S (Jul 2017)
Currently out of stock in our warehouse.
We may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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Domaine Adhémar et Francis Boudin
Domaine Adhémar & Francis Boudin, also known as Domaine de Chantemerle, has supplied L&S since our very first list. Adhémar, now sadly departed on his 96th birthday, was a well-known personality, never short of a story. He was in the leading group of the pioneering growers who cleared scrub and planted some of the original Chablis vineyards. It was hard, and he only stopped keeping cows alongside ('if you didn't have a cow or two you died of hunger') in the mid 1950s. It is astonishing to think that the Premiers Crus were only defined in 1975.
Adhémar was the first to bottle the macabrely-named 'Homme Mort' Premier Cru separately, (it is usually sold as part of la Fourchaume) after a geologist confirmed his belief that it closely resembled the soil structure and exposition of the Grands Crus. The name is as a result of the discovery, when the vines were originally planted, of the body thought to be that of an English soldier from the Hundred Years’ War.
Francis Boudin continues to make wines that are, for Chablis, rich and yellow gold, fatly concentrated, unoaked and pure, with a mildly buttery edge rounding out that minerally, stony ethereal Chablis character. These are wines which can be consumed with enormous pleasure in their first year after the harvest, or kept (even the simple Chablis) for several years.
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