- Grape varietyChardonnay
- Average vine age 30 years
- SoilPortlandian and kimmeridgian limestone
- Average yield45 hl/ha
- Cellaring Potential2-3 years
- Serving temperature 10-12°
- La Chanfleure is an old word used synonymously with "tâte-vin", it is actually the pipette used by the cellarmen to take some wine from the barrel to taste it during the vinification. We chose to link the term "La Chanfleure" to some of our wines in order to assign them an additional recognition element. Chablis is an isolated island of vineyards in the northern section of viticultural Burgundy. Maison Louis Latour's Chablis "La Chanfleure" is the ultimate expression of what the Chardonnay grape is capable of on the region's famous kimmeridgian limestone slopes.
Vinification & Ageing
- FermentationTraditional in stainless steel vats, temperature controlled with complete malolactic fermentation
- Ageing8 to 10 months ageing in stainless steel vats
- Tasting NoteSparkling pale gold in colour, the Chablis « Chanfleure » 2010 has a floral nose. In the mouth it is fresh with citrus fruit notes and a lovely mineral finish.
- Food PairingShellfish - seafood - charcuterie
- Chablis "La Chanfleure" 2011 - Wine Review Online - February 2014 - 89/100Chablis remains one of the best bargains for white Burgundy and this one from Louis Latour, one of Burgundy's best producers, should be snapped up. This village Chablis -- Chanfleure is the name of the pipette used to extract wine from a barrel for tasting -- is clean and crisp with underlying invigorating minerality and a zesty lemony finish. It's "unoaked” Chardonnay at its best. By Michael Apstein (USA).