A wonderful premier cru Chablis from a respected family estate. This is classic Chablis: precise, pure, and driven.
The Domaine’s 5 ha. Montmain vineyards are aged 4 to 45 years. Selecting from these different parcels enables Race to produce a dry and deep-flavoured Chablis with intense aromas.
The Domaine is now a fourth-generation estate with the daughters of Laurence and Denis Race involved: Claire has been working in the winemaking and the vineyard since 2005, Marine in administration. Race first started marketing their bottled wine in 1979 with around 2,000 bottles a year; today production is about 90,000 bottles per annum.
Their 20 ha estate is planted with parcels of vines aged 2 to 65 years, on clay-limestone slopes with Kimmeridgian fossils. Growing on slopes with excellent sunshine exposition, Race offer a range of wines: Petit Chablis, Chablis, Chablis 1er Cru (5 different vineyard holdings) and a Grand Cru.
For the winemaking, once harvested the grapes are transported in stainless steel containers to the pneumatic press. The juice is first decanted and then pumped into stainless steel thermoregulated vats.
The first fermentation (sugar being turned into alcohol) starts a few days after the harvest and the fermenting juice is closely watched and analysed twice a day to measure its density and temperature. This alcoholic fermentation can take a few days to a few weeks according to the vats.
The second is a malolactic fermentation (transformation of malic acid into lactic acid). This fermentation lasts several weeks with regular temperature monitoring. This process makes softer, rounder wines, and is an important stage of winemaking for this style.
The wine is stabilised for approximately 9 to 10 months, then cold-filtered and bottled.
A wonderful premier cru Chablis from a respected family estate. This is classic Chablis: precise, pure, and driven.
The Domaine’s 5 ha. Montmain vineyards are aged 4 to 45 years. Selecting from these different parcels enables Race to produce a dry and deep-flavoured Chablis with intense aromas.
The Domaine is now a fourth-generation estate with the daughters of Laurence and Denis Race involved: Claire has been working in the winemaking and the vineyard since 2005, Marine in administration. Race first started marketing their bottled wine in 1979 with around 2,000 bottles a year; today production is about 90,000 bottles per annum.
Their 20 ha estate is planted with parcels of vines aged 2 to 65 years, on clay-limestone slopes with Kimmeridgian fossils. Growing on slopes with excellent sunshine exposition, Race offer a range of wines: Petit Chablis, Chablis, Chablis 1er Cru (5 different vineyard holdings) and a Grand Cru.
For the winemaking, once harvested the grapes are transported in stainless steel containers to the pneumatic press. The juice is first decanted and then pumped into stainless steel thermoregulated vats.
The first fermentation (sugar being turned into alcohol) starts a few days after the harvest and the fermenting juice is closely watched and analysed twice a day to measure its density and temperature. This alcoholic fermentation can take a few days to a few weeks according to the vats.
The second is a malolactic fermentation (transformation of malic acid into lactic acid). This fermentation lasts several weeks with regular temperature monitoring. This process makes softer, rounder wines, and is an important stage of winemaking for this style.
The wine is stabilised for approximately 9 to 10 months, then cold-filtered and bottled.
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