Louis Michel Chablis les Butteaux 1er Cru 2017 - 6bots 750mlx6

Burghound.com, Oct 10, 2019
A lovely nose proffers notes of mineral reduction, tidal pool, oyster shell and various white orchard fruit nuances. There is more volume if less minerality to the slightly bigger and richer flavors that also possess good power on the attractively well-layered, lengthy and notably dry and saline finish. Again, good quality here.

Domaine Louis Michel et Fils is a wine producer located in the Burgundian region of Chablis. The domaine lies in the heart of Chablis town and produces three Chablis Grand Cru wines and eight Chablis Premier Cru wines, as well as numerous village-level and Petit Chablis labels. It is noted for its use of stainless steel (rather than any oak) across the entire range of its wines.

The Michel family has been the proprietors of the domaine since 1850 and today the estate is overseen by Jean-Loup Michel and Guillaume Gicqueau-Michel. The 25-hectare (62-acre) estate is situated on slopes originally cultivated by Cistercian monks in the 11th Century.

The vineyards are solely planted to Chardonnay and sit atop soils composed of marl, limestone and oyster fossils. The geographical position of Chablis in northern Burgundy provides a specific climate typified by severe winters and hot, dry summers.

Domaine Louis Michel et Fils holds vineyard plots in the Grand Cru climats of Grenouilles, Les Clos and Vaudésir, as well as right and left bank Premier Cru vineyards in the Montée de Tonnerre, Fourchaume, Vaillons, Forêts, Butteaux and Montmains climats.

The domaine practices a minimal intervention approach to its winemaking and limits the yields of each of its parcels.

Approximately 40 years ago the domaine moved away from the fermentation and/or aging of its wines in wooden barrels and has since adopted the use of stainless steel tanks across all wines. The grand and premier crus are matured on their lees for a minimum of 12 months and the Chablis and Petit Chablis wines are matured with lees contact for around eight months.

The estate produces roughly 13,300 bottles of its grand crus annually.

Seafood, Shellfish, Crab and Lobster