Chablis Domaine Seguinot-Bordet 2022

Chablis Domaine Seguinot-Bordet, Chablis, Burgundy, France, 2022     

Grape: 100% Chardonnay, 25-40 year old vines, vineyards located near Maligny

Very pretty pale golden yellow in colour with light greenish glints. Bright, luminous and limpid.

The nose is reminiscent of the scented freshness of a lovely summer’s morning. Delicately floral, ripe peaches and apricots and notes of verbena lead us on to discover fine scents of undergrowth and fir tree buds.

The taste is a perfect harmony of maturity, mellowness and vivacity. The flowers and fruit reappear, enhanced by charming biscuity notes. The mineral touch, fine and airy, shows through well on the finish to accompany our thirst and pleasure right to the end.

Critics' Tasting Notes:

"...With air, this opens up to herbal citrus and a hint of white blossom. Creamy texture complements the crisp acidity. Nicely, gently chewy finish" Drink 2024-2027

16/20 points, Julia Harding MW, JancisRobinson.com, January 2024

"White wine made exclusively from Chardonnay, without aging in wood. A tense, vibrant and vertical edition of this wine, which shows white and stone fruits with a fresher profile, followed by floral, herbal and white spice notes, which appear both on the nose and in the mouth. Precise and refined, it has great acidity, a firm and creamy texture and a persistent finish, with hints of citrus, pineapple, peach and umami."

93/100 points, REVISTA ADEGA (Brazil), June 2024

Domaine Séguinot-Bordet is the oldest producer in Chablis with records dating back to 1590. They have 20 ha under vines with 2.5 ha in Petit Chablis, 16 ha in Chablis and 1.5 ha of Premier Cru. Jean-François Bordet, the youngest of the family, places particular emphasis on obtaining the best fruit possible, through careful pruning, debudding and harvesting. Cool fermentation, allows the wines to mature for 2-5 months on their lees; this maximises the grape skin contact and promotes a luscious style to the wines.

Drink with: Cockle soup with diced vegetables; fine de claires oysters; white scallop meat on a bed of spinach; devilled freshwater crayfish; trout baked in foil with Chablis; salmon marinated in dill sauce; calves sweetbreads baked in cream sauce; poularde de bresse; fondue made with epoisses cheese and flavoured with marc de bourgogne; soft cheeses; honey ice cream.