Soil: Limestone marls. Area: 0.5 hectare. Pruning: Double Guyot. Age of the vines: Over 50 years.
Vinification: After pressing, the must (juice) is taken to a stainless steel tank to settle. It is a natural settling by gravity (no addition of enzymes). It lasts between 12 and 24 hours. Then comes the fermentation alcoholic and malolactic fermentation which are done with temperature controlled. The aging lasts between 6 to 12 months, 80% in stainless steel vats, 20% in oak barrels.
Its nose and mouth are charmed by its aromas of honey and white flowers. Great persistence and length in the mouth.
Aging potential: 5-15 years depending on storage location.
Serving Temperature: Between 12˚C and 13˚C.
Pairing: Fish-based dish. White Meat in creamy sauce.
Aboute the estate: "It is the love of Chablis that has punctuated our lives for 5 generations. Patiently, Gérard, his wife Hélène and then we, Vincent and Eléonore, their children, exploit more than 37 Ha of Chablis, including 10 Ha in Premiers Crus (Beauroy, Côte de Léchet, Montmain, Fourchaume) and Grand Cru : Vaudesir.
Always a pioneer and attached to the quality of its wines, we produce very typical Chablis wines with characteristic aromas of their terroirs, where the mineral side mingles with the scents of white flowers. In some vintages, the Chablis Tremblay can be greedy in their youth while keeping this aging potential where the wines evolve on notes of sweet almonds, toast, undergrowth...
We use the most sophisticated techniques combined with a great historical tradition. We work by gravity so as not to make the grapes suffer during the harvest. Berries are unloaded directly into a pneumatic press. Static (natural) settling lasts 12 hours. The alcoholic fermentation takes place in stainless steel tanks which temperature is constantly controlled for better control of fermentations (alcoholic and malolactic) according to the quality of each vintage.
Domaine Gérard Tremblay is part of the GIE des Grands Vins de Terroirs.