Founded in 1997, Domaine George has been producing some top-quality Chablis in the village of Courgis for some time now. Largely under the radar the estate is currently managed by second generation brothers Jonathan and David. They cultivate a total of 17 hectares of vines with some vineyard plots in areas considered to be some of the most mineral rich in Chablis. Kimmeridgean soil is a specific type of limestone that is comprised of fossilised crustaceans and other sea creatures is a vital part of the terroir of Chablis. Imparting flavour into the grapes which provides the refreshing minerality that wine aficionados love. Thanks to the domaines dedication to producing representative wines, all the cuvees have a unique expression of their individual terroir. We were introduced to the Domaine back in 2010 and we have been blown away each year since.
The Petit Chablis is fermented with natural yeasts and stored in stainless steel to retain and maximise the wines freshness before bottling with a touch of lees aging to impart more texture that helps the fruit sing out.
The Chablis is fermented in stainless steel using natural yeasts, it is left to settle on lees for a short time to enhance complexity. The grapes are sourced from a very limestone dominated vineyard with an average vine age of 50. This gives the wine an abundance of fruit.
The Premier Cru is sourced from the Les Butteaux vineyard inside Montmains. The vines have a minimum age of 40 years, all being planted on the summit of the slope which has exceptional drainage. This allows the wine to maintain its freshness while keeping the fruit and complexity on a high level to make the integration perfect. Some second or third use oak is used sparingly to impart a very slight toasty note on the wine. Only 700 Cases were produced.