Thomas Labille is an accomplished winemaker based in the heart of Chablis, where he creates eponymous cuvées bearing all the hallmarks of top-quality Chablis. The domaine was founded in 1987 and at that time covered just 11 hectares of vine and 80 hectares of cereal. By 1992, the estate had abandoned cereal production and focussed on producing quality wine. Significant investments took place in the winery and the estate flourished, producing award-winning wines. In 2019, Thomas Labille took over the reins, with his natural flair for winemaking and following a philosophy for sustainable viticulture, his cuvées are expressive, beautifully balanced and show wonderful Chablis typicity. The estate is HVE certified.
The growing season began with an unusually mild winter, which led into a clement spring. Warm weather during the spring cumulated in an unnaturally warm April, prompting early budburst and flowering. This set the scene for a rapid growing season, with a hot, dry summer and low rainfall resulting in arid conditions. At harvest time, the vines produced low yields of grapes with excellent concentration.
The Chardonnay vines are planted on hillside plots with south to south-westerly exposure on the bank of the Serein River in the 1er Cru appellation of Montmains, which stretches along an exposed hillside to the south west of the village of Chablis. It is renowned for producing fresh, elegant wines with good minerality. The free-draining soils sit upon a Kimmeridgian clay-limestone subsoil. The climate is continental, with cold winters allowing the vine to rest and the sap to descend and warm summers, encouraging the grapes to ripen. The vines are trained according to traditional methods and are sustainably farmed; the estate is certified HVE, which officially recognises the environmental performance of winegrowers, including biodiversity conservation, plant protection strategies, managed fertiliser use and water resource management.
The grapes were carefully selected to ensure only the highest quality fruit was vinified. Fermentation took place in temperature controlled stainless steel vats, with selected yeasts. Once fermentation was complete, the wine was matured on its fine lees for 15 to 18 months in temperature-controlled vats, with a subtle touch of oak, from less than 5%, matured in French oak barrels. The wine was gently fined and filtered prior to bottling.
A refreshing and stylish 1er Cru Chablis with marked citrus notes and hints of delicate fresh mint, through to a vivacious palate with a long, lemony finish.