Domaine de Oliveira Lecestre is situated in Fontenay-près-Chablis, in the north-east of the Chablis region, on the right bank of the Serein River. It was founded in 1955, by M. De Oliveira, who for the first 10 years worked for neighbouring winegrowers while also tending his own vineyards. In 1965, he decided to focus exclusively on his 7-hectare estate and went into partnership with his brother-in-law, M. Lecestre. With a vision of expanding the estate to produce high quality Chablis, they planted vines, invested in new winemaking buildings and equipment and bought high-clearance tractors to improve productivity and facilitate work in the vineyard. In 1997, Mr De Oliveira took well-deserved retirement and his daughter took over the running of the Domaine. In 2004, his granddaughter also joined the team, making it the third generation to date to work on the estate, which now covers 48 hectares. This family-run estate produces elegant wines with all the hallmarks of quintessential Chablis.
2021 was a very challenging and difficult vintage across the Chablis region. A significant frost hit during April, which dramatically affected the yields. High rainfall throughout summer required vigilance in the vineyard to ensure disease did not take hold. However, the fruit that remained reached good maturity and the 2021 wines offer a clean and classic style, with fresh fruit flavours and characteristic minerality.
The Chardonnay grapes come from the old estate vines, the ‘Vielles Vignes’, which are planted in Kimmeridgian soils. The composition of pebbles, limestone and clay date from the Jurassic period and are said to impart the characteristic mineral notes that are renowned in Chablis, along with elegance and finesse. This famous Kimmeridgian soil, together with the influence of the nearby River Serein and the general Chablis microclimate results in a long ripening period which allows the fruit to gain ripeness while building natural acidity, resulting in beautifully balanced wines.
The grapes were immediately pressed to avoid any oxidation of the juice. Traditional vinification techniques were used. The juice was clarified by static sedimentation which lasted from 12 to 24 hours at 14 and 18°C. Fermentation took place with selected yeasts in temperature controlled stainless steel tanks at between 20 to 22°C, to preserve the purity of fruit and characteristics of the terroir. The wine underwent malolactic conversion in order to achieve the perfect balance between fruit and a rounded texture.
A classic Chablis with aromatic notes of ripe citrus fruit and elegant mineral overtones. Full flavoured with a characteristic saline note through to a cleansing finish.