First course - Scallop Aguachile – with cucumber, radish, Serrano. Served with 2014 Chablis Premier Cru Les Vaudevey and 2014 Chablis Premier Cru Les Vaillons Vieilles Vignes. The former a sharp citrus while the latter was the perfect balance between acidity and fruity.
Here’s why these wines are great:
The approach to viticulture is to create optimal conditions to achieve top-quality fruit They encourage low yields and natural ecology to produce fruit that is true to its vineyard origins
They rely on one- man plots so one person is wholly responsible for the care of a single vineyard parcel, from the pruning, soil conditioning and control of yields to the sorting of the harvest.
They are currently undergoing active conversion to organic viticulture.
They retain purity and minerality in the finished wines with screw cap closures.
No, I did not know all of the above but was educated on these aspects at this event. I am now officially a Chablis convert.