2015 Chablis, Mont-de-Milieu, 1er Cru, Domaine Pinson Frères, Burgundy

2015 Chablis, Mont-de-Milieu, 1er Cru, Domaine Pinson Frères, Burgundy

Product: 20158009551
Prices start from £275.00 per case Buying options
2015 Chablis, Mont-de-Milieu, 1er Cru, Domaine Pinson Frères, Burgundy

Description

This is the flagship among the Premiers Crus. It shows a fine pure bright colour, with maybe a touch of oak alongside the fruit on the nose. Offering a very full, generous yet balanced mouthful of lemon curd fruit, this is a superb expression of the more generous side of Chablis. It finishes with a lovely salinity from the Kimmeridgian soil. Drink 2018-2024.
Jasper Morris MW, Wine Buyer

Volumes for 2015 are down after the pre-harvest hail but the quality here is exemplary. The father and daughter team of Laurent and Charlène Pinson, aided by other members of the family, continue to make excellent and very fairly priced wines from a range of vineyards. Part of our selection is shown below. The wines are mostly vinified in stainless steel then given a proportion of barrel ageing. 
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12 x 75cl bottle
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Critics reviews

Wine Advocate91/100
Wine Advocate91/100
The 2015 Chablis 1er Cru Mont de Milieu comes courtesy of 30-year-old vines and is matured for nine months, 90% in stainless steel and 10% in new oak. It has an open, generous bouquet with apple blossom, cold limestone and subtle smoky aromas that gain intensity with aeration. The palate is very well balanced, with a citric edge and spicy with hints of nutmeg and white pepper toward the finish that maintains satisfying length and focus. This is very well crafted, tensile and shows commendable terroir expressiona worthy follow-up to the 2014 Fourchaume.
Neal Martin - 31/08/2017 Read more

About this WINE

Domaine Pinson

Domaine Pinson

The Pinson family have been growing grapes and making wine since 1640. They were among the first in Chablis to bottle their wines for public sale, in the 1880s. By 2009, the area under vine had grown to about 14 hectares, with holdings in Grand Cru, Premier Cru and village-level Chablis vineyards. The wines are made in the classic Chablis style while expressing the distinctive character of each terroir.

Domaine Pinson Frères has a fine range of vineyard sites, including four parcels in the Grand Cru Les Clos from which they make two different cuvées, and which allows them to combine the best features of the site.

The frères in the name are brothers Laurent and Christophe Pinson. Christophe’s daughter Charlène has been winemaker here 2008, arriving with a degree in viticulture-and-winemaking from Beaune, and experience working in the Rhône. She has retained the traditions that have served the domaine well, using small amounts of new oak and mostly stainless steel, and has also introduced improvements in the cuverie, such as smaller tanks for more precise blending.

The domaine’s 14 hectares include holdings in Grand Cru (Les Clos), Premier Cru (Forêts, Fourchaume, Vaillons, Mont de Milieu, Montmains and Vaugiraut) and about two hectares of village Chablis. The estate’s plots on the left bank of the Serein River have Kimmeridgian soils rich in marine calcium and marl. On the right bank, soils are rich in calcium but with more clay, favouring a slightly richer style of wine. No weedkillers or insecticides are used, and yields are strictly controlled.

The Grand Cru and Premier Cru wines are fermented in 10-20% new oak, with the balance in stainless steel, and matured in older oak barrels. The village-level Chablis is fermented and aged entirely in stainless steel.

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Chablis Premier Cru

Chablis Premier Cru

Chablis Premiers Crus are stylish, minerally wines which, typically, are less intense than the Grand Crus but finer and longer-lasting than basic Chablis. They are highly underrated with the better examples outclassing many a good village white Burgundy.

The vineyards cover 750 hectares, scattered across 15 communes on isolated slopes with good exposure. There are 17 principal Premiers Crus but in total 79 vineyards are eligible, with most of the lesser-known ones using a more familiar umbrella name on their label. The best flank the Grands Crus on the north bank of the River Serein, like Montée de Tonnerre (probably the best of all), Fourchaume and Mont de Milieu.

Those just south of Chablis, like Vaillons, Montmains (especially Les Forêts) and Côte de Léchet are also good. With the vineyard area having doubled since the 1970s, quality varies enormously so, as ever, the producer is key.

Styles also vary, with some maturing and fermenting in stainless steel for a purer, more minerally style, while others age and sometimes even ferment their wines in oak for extra complexity.  The best examples reach their apogee at eight to 10 years, but are normally enjoyed long before then.

Recommended producers: Jean-Claude BessinBillaud-SimonSéguinot-BordetJ.-P. & Benoit DroinDuplessisDefaix

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Chardonnay

Chardonnay

Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.

Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.

Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.

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