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Laurent Tribut Chablis 2023
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This 2023 Chablis from Domaine Laurent Tribut, from old vines planted on Kimmeridgian soils, reveals a saline minerality and aromas of citrus, white flowers and greengage plums. Fermented in tank and aged for six months in oak barrels, it marries tension and elegance, with a characteristic chalky finish. A dry and precise wine, to be enjoyed between 7 and 10 °C to fully appreciate its freshness and complexity.
The vines, often old, plunge their roots into marls rich in marine fossils, the very same strata that give the wines their saline tension and crystalline elegance. The carefully selected plots reflect the diversity of the Chablis climates, where each exposure and each slope sculpts unique profiles. The winemaking, conducted with patience, favours tank fermentations followed by measured barrel ageing, without excess oak, to preserve the freshness and aromatic precision that are the hallmark of the estate.
From old Chardonnay vines, this 2023 vintage embodies the perfect balance between tension and generosity, typical of great Chablis. Manual harvesting and six months of ageing in French oak barrels, without excessive oak influence, have preserved its original purity. To be served between 7 and 10 °C, it will naturally accompany fresh oysters, grilled fish or poultry in a cream sauce, while revealing its ageing potential through to 2031 for those who are willing to wait.
The vines are planted on Kimmeridgian soils typical of Chablis, rich in marls and marine fossils, which imparts that saline and chalky minerality so characteristic of the appellation.
Its peak is between 2026 and 2031, but it can be kept beyond that if storage conditions are optimal.
The ageing lasts approximately 6 months in French oak barrels, which refines the structure without masking the purity of the terroir.
The tension comes from the balance between a lively acidity, a pronounced minerality and a fruity concentration, typical of great Chablis. The 2023 vintage particularly highlights this characteristic.
It pairs ideally with seafood, oysters, grilled fish or fish in a light sauce, as well as fresh goat's cheese or poultry in a cream sauce.
The harvest is entirely manual, allowing for rigorous selection of the grape bunches and preserving the integrity of the grapes.
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