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Baudouin Millet, Owner – Grower
Chablis Vieilles Vignes
A great wine is not the work of man; it is the result of a constant and refined tradition. There is over a thousand years of history in an old bottle.
Paul Claudel
Vinification
This Chablis made with 100% Chardonnay from vines over 60 years old, undergoes traditional vinification on fine lees in temperature-controlled stainless steel vats.
This wine is certified High Environmental Value (HEV).
Tasting
The straw yellow colour of this Chablis Vieilles Vignes is quite clear but with shimmering highlights. It is limpid and brilliant. The nose is very aromatic with a richness of aromas: from beeswax to dried fruit. The mouth is round, ample, enveloping, and almost astringent on the sides of the cheeks. Lots of richness and complexity denoting great grape maturity but with freshness preserved. The finish is long and luscious.
Without a doubt a wine for gastronomy. This Chablis Vieilles Vignes has the potential to be kept for a few years.
Wine-food pairing
The Chablis Vielles Vignes is ideal with fish in sauce or white meats. It will also go well with baked cheeses.
We recommend you taste it between 10°C and 12 °C. Easy to enjoy after one year, it can be kept for 4-5 years.
- Fish in sauce
- White meats
- Baked cheese
- Chicken Supreme with chorizo
Gourmet idea
Chicken Supreme with chorizo
6 people
6 chicken supremes
6 slices of chorizo
3 zucchini
3 yellow zucchini
3 spring onions
1 lemon confit in salt
30 g unsalted butter
2 g Espelette peppers
6 sprigs fresh cilantro
5 cl reduction balsamic vinegar
6 pinches fleur de sel
5 cl of olive oil
Cut the chorizo into thin slices. Detach the skin of the chicken with your fingertips and insert the chorizo slices under the skin. Season, then cook for 3 min. in a frying pan or casserole pan with a drizzle of olive oil. Brown sides, starting with the skin side. Then place on a baking sheet.
Preheat the oven to 210°C. Cut the zucchini into small cubes (brunoise). Cut the lemon in 4, core it and cut the skin into small cubes. Finely slice the spring onions. Chop the cilantro and keep the leaves for garnish. In a casserole pan, spoon in butter and sweat the spring onions with a pinch of salt. Cook 3 min. and add the lemon and zucchini, then cook 6 min.
Bake the chicken at 210°C for 10 to 12 min. then leave them to rest for 10 min. after taking them out of the oven.
On a plate, arrange a bed of zucchini and place a supreme on top. Garnish with a dash of balsamic reduction and cilantro leaves.
This recipe also pairs well with the Chablis.
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