Fourchaume - Vignoble de Vaulorent Chablis Premier Cru 1990
Dette er en Fourchaume - Vignoble de Vaulorent Chablis Premier Cru fra 1990, fremstillet af Domaine de la Maladière under ledelse af William Fevre. Vinen er en hvidvin baseret på Chardonnay og bærer klassifikationen Premier Cru. Som "Propriétaire - Récoltant" har producenten selv stået for både dyrkning og høst, og vinen er aftappet direkte på domænet. Denne udgave er en halvflaske på 375 ml, og hovedetiketten prydes af illustrationen "La Charité de Saint Martin". Vinen blev oprindeligt importeret til Danmark af H.J. Hansen Vinhandel.
Vinen stammer fra Chablis, der ligger i den nordligste del af Bourgogne i Frankrig. Området er et af verdens mest kendte for dyrkning af Chardonnay, hvor det kølige klima og den særlige jordbund med kalk og Kimmeridge-ler skaber de klassiske betingelser for vinstokkene. Årgang 1990 er i dette område kendt som en storslået årgang, der er rig og kompleks, hvilket har udløst en score på 96 point.
Chardonnay er en af verdens mest anerkendte grønne druesorter og danner grundlag for mange forskellige stilarter. Ud over at være den dominerende drue i Bourgogne, er den også udbredt i andre klassiske vinområder som Champagne samt i regioner som Californien og Oregon.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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