Size & Type
Other
$210
Beautifully poised Chardonnay. The all important texture, with a fine, saline acid line is right where it should be. Fresh pithy citrus, excellent herbal note with, perfectly integrated oak. Layers of texture and flavour stack in seamlessly. Crunchy, delicious. Very smart wine!
Out of stock
Jérémy Arnaud has chosen to do things his own way before taking over the family estate: “It was important to me to start from nothing, to prove myself, and to freely assert my convictions.” He bought a 0.55ha parcel in 2016 while completing his oenology training and makes fewer than 5000 bottles a year. Vau de Vey, a steep site near Montmains and Lechet, catches the morning sun, giving fruit from the 40-year-old vines floral and citrus notes and strong underlying minerality.
To be guided by life, to listen to the living, against the current of the systematic.
After asking myself this question for many years, I now know what I’m looking for, and what I’m not trying to convey in my wines.
I try to let the plant express itself, to make wines that are totally different from one terroir, and from one vintage to another.
I try to ensure that my wines are the expression of what they really are, and not of what we want them to be.
Jeremy Arnaud
What is a great wine ? A great wine is the work of the earth, which cannot be revealed only by human labor, and which faces the test of time.
This land, we owe it to ourselves to respect it, that is why every day I commit myself to, promote the procedures associated with a rational use of inputs, modeling alternatives to chemical control, optimization of spraying, increase in prophylactic practices; disbudding, leaf stripping, green harvesting, in order to reduce crowding and disadvantage conditions favorable to fungal diseases.
Improve the structure, ventilation, and permeability of my soils, minimize the risk of erosion, promote the assimilation of nutrients by the vines in order to limit agro-chemical inputs and thus reduce soil contamination.
Increase the presence of plant cover (sensitive bare soil, presence of plant cover or crop residues that protects the soil).
Increase the organic matter content to promote microbiological activity (plants, earthworms, ground beetles, etc.).
Prevent soil compaction (repeated passage of machinery, especially in poor conditions.
Preserve and develop ecological valuation areas to promote biodiversity:
Arnaud looks to preserve and shape the landscape to maintain the heritage and authenticity of the land, maintaining age old vineyard huts and terraces.
Main climate, which is on the left bank of the Serein, near the town of Beine.
This climate, pronounced “Vau d’Vey”, “Vau de Vey” means “the valley of the vai”, “du vay”, “du vey”, from the Latin VADUM “ford, wet, marshy place”. Probably because of the stream which flows below, once inundating the entrance to the valley.
The vines sit on shallow / stony soil and a subsoil dating from the Upper Jurassic, Kimmeridgian.
In some places, it is not uncommon to see the Marne outcrop.
Exposed South-East, the slope is very important there, being able to reach 50%. Which makes any mechanization very difficult.
The vine was planted there between 1980 and 1985 at a density of 6,000 vines/ha, it is now almost 40 years old and can begin to be considered as an old vine.
A curettage is performed every year on the feet affected by wood diseases, in order to preserve the qualitative potential of the feet in place.
When a vine has to be replaced, two plants are planted in order to be able to practice Guyot Poulsard pruning and reduce the number of bunch per vine. This also promotes their establishment.
Since the acquisition of the plot, work on the training has been carried out, in addition to performing trimming above, with the aim of increasing the leaf area, in order to promote maturation.
In order to limit erosion, we no longer use a tractor on this plot and leave a permanent grass cover.
To preserve the qualitative potential, during the vegetative period, a severe disbudding is practiced, as well as a stripping.
The harvest is done by hand.
On this plot, the harvest is manual.
This allows us to sort directly on the plot.
Once in the cellar, the harvest is pressed whole bunches using a pneumatic press. With low pressure rises, less than 2 bars.
The duration of pressing is managed by tasting the must.
A period of pre-oxidation follows, where the must is not sulphited, so that the aromatic compounds, easily oxidizable, oxidize before alcoholic fermentation.
This practice is used in order to reduce the risks of premature oxidation in the bottle, it tends to reduce the fruity side of the wine in its youth, before taking on its full extent during the aging phase.
After this period, the must is very slightly sulphite (2g / Hl) and is cold settling for 12 to 24 hours.
The vinification and aging of our wines are carried out in a natural way, that is to say that no addition of enzymes / yeasts / bacteria is made.
Long aging, in stainless steel tanks and barrels. Barrel aging represents 50% of the cuvée, only 10% are new barrels.
The wines are not filtered.
After maturing for about 1 year, the wines are blended to form a single cuvée, to then be kept for another year before being bottled.
Domaine Jeremy Arnaud is based in the township of Viviers to the east of the main Chablis township.
Click on a map to enlarge 🔎
The Chablis governing body has an excellent interactive map that allows you to find producers and vineyards, zoom in and explore.
Where in the world does the magic happen?
Domaine Jeremy Arnaud, Rue de Derrière les Fossés, Viviers, France
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