The Domaine Hamelin Chablis appears a vivid yellow with a hint of green in the glass. The nose is discreet with a touch of hawthorn blossom and freshness. Round, fresh and mineral on the palate. It has good length and a powerful finish.
The Chablis is served chilled with oysters, seafood, charcuterie pâtés and deli meats, pork dishes or snails. It also goes well with goats’ cheeses and gruyere cheese.
The Domaine Hamelin harvests grapes from an area of 36.70 hectares. These vines extend over three villages: Poinchy, Beines and Lignorelles. The Chablis is sourced from a total area of 19.4 hectares, grown in the three villages mentioned. Among these vines, in the designated Chablis area, there are still some old vines (1 ha) of 70 years and over.
Traditional vinification in thermo-regulated vats. Maturation in vats can last more than 9 months and then is followed by a collage and filtration.