Source: July 2020 Week 2, The Wine Advocate, Issue Date: 16th Jul 2020, (RP-95)

The 2018 Chablis Grand Cru Les Clos is another obvious success, mingling aromas of citrus and citrus confit with hints of beeswax, peach and pear in an inviting bouquet. Full-bodied, muscular and layered, it's textural and fleshy, with a deep and tightly wound core, racy acids and a chalky finish. This is a fine effort that will improve with bottle age, but it is a bit more front-loaded out of the gates than the very fine 2017 rendition.
Drink Date: 2025 - 2045

Source: jamessuckling.com. Issue Date: Thursday, November 5, 2020 (JS-95)

A very ripe, dense Chablis, yet it maintains energy and focus. Crushed-stone and mineral highlights. Full-bodied and formed with a solid core of fruit and energy. Drink or hold.

Source: Winemaker,

VINEYARD
This is the largest and most famous Grand Cru; its fame based on its history as one of Chablis? first vineyards. The appellation enjoys a southerly aspect with very white, dense and deep clay soil, resting on a limestone bed 80 cm below the ground, which brings to the wine those spicy notes so typical of this terroir.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELLATION: Limestone and clay, deep soil
DOMAIN SURFACE: 4.11 hectares
APPELLATION SURFACE: 26.04 hectares
ORIENTATION OF THE PARCELS: South

TASTING
TASTING NOTE: Remarkably complex bouquet, blending fruity, floral, and spicy notes with a substantial mineral touch. The structured palate, opening up with age to give powerful, generous wines.
FOOD/WINE PAIRING: Fish, shellfish, and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Roasted turbot with creamy sauce and vegetables.
SERVING TEMPERATURE: Between 12?C to 14?C

KNOW-HOW
HARVEST: manual.
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1? - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lines so that the alcoholic and malolactic fermentation can occur naturally. The must is run into
French oak barrels (aged of 6 years in average) for 60 to 70% of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 14 to 15 months, of which 5 to 6 months on fine lees in French oak barrels, for 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats.