There is a specific plot in Chablis known as Fleur d’Acacia. The name derives from the presence of acacia trees that influence the character of the wines. Of course Australia is the home to many acacia trees where we know them as wattle.
Recognizing the unique character of these vines, the cuvee is bottled by a small number of Chablis producers fortunate enough to have plots there.
The base soil is rocky and contains masses of tiny oysters, remnants of the warm and shallow seas that covered the region hundreds of millions of years ago. This gives much of Chablis its wonderful nose and palate.
A delightful nose. Floral bouquet over classic seaside Chablis aromas of oyster shell and wet seaweed. There are flavours of white nectarine and a gentle apple pastry note with cinnamon, vanilla and warm butter. The wine is mouth filling, not fat, and glides across the palate – the floral aromas wafting in and out. To finish there is sherbet acidity keeping the wine fresh and lively. A lovely wine with a subtly different nuance to most Chablis.
