The old vine cuvées exceed 65 years old and are partly matured in oak. The domaine makes traditional Chablis, with fermentation and maturation avoiding wood to preserve the fresh steely flavours and unique influence of the chalky vineyard soils. This estate of only 25 hectares has been in the Gautheron family for five generations. Producerĭomaine Gautheron is situated in the village of Fleys, to the east of the town of Chablis and overlooked by the steep slopes of les Fourneaux. Compared to its Chardonnay siblings, Chablis is significantly less buttery and sweet, instead of providing mineral notes and a dry, crisp and tart finish. The Premier Cru vineyards are scattered around Chablis on the slopes of the valleys and here produce excellent quality wines with a little less intensity.
The most complex of these are produced from the seven Grand Cru vineyards which are all located on the northern slopes that overlook the town of Chablis itself, with famous names such as `Les Preuses` and `Grenouilles`. However, careful siting of south facing vineyards enables the vignerons to produce classic, dry, and steely wines. Chablis, along with Champagne, is the original `cool climate region`, with frost being a common problem. The soils are predominantly limestone and chalk, perfect for the Chardonnay grape, the only variety allowed in Chablis. Only 100 miles south of Paris, Chablis represents the northern limit of Burgundy`s wine regions, centred around the town of Auxerre. Terms to Know Residual Sugar (RS) This is the level of glucose and fructose (grape sugars) that are not converted into alcohol during fermentation.
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