Tremblay Domaine des Iles Chablis AC

The classic wine made with the famous Chardonnay grape. Superb, refreshing, clean, dry white wine from the medal-winning producer Gerard Tremblay. (6 x 75 cl)

Remarkably well-made, using grapes grown on the most favoured slopes of the area. Gerard Tremblay is becoming one of the top Chablis producers. There is a great future for this master wine-maker. (6 x 75 cl)

Very well made, it expresses the personality of the vineyard with its pale-yellow colour and sparkling brilliance. This Petit Chablis has all the hallmarks of a Chablis. (6 x 75 cl)

Domaine Gerard Tremblay Chablis AC from France, Burgundy, Chablis by Domaine Gerard Tremblay (12 x 75 cl)

Domaine Gerard Tremblay Petit Chablis AC from France, Burgundy, Chablis by Domaine Gerard Tremblay (12 x 75 cl)

Domaine Gerard Tremblay Petit Chablis AC from France, Burgundy, Petit Chablis by Domaine Gerard Tremblay (24 x 37.5 cl)

Gerard Tremblay and his wife, Helene, oversee a domain that they inherited in a line of five generations, but which they have mostly built themselves. With 80 acres of vines under production, most of them in the best 'premier cru' and 'grand cru' appellations, their list of Chablis is among the most prestigious in the region. The Vaudesir climat is divided into two parts by the track called 'le chemin des Vaudesirs'. It has a double orientation, as roughly half of its vines face due south, whilst the remainder face south-west. Very steep in places, its soil type seems rather lighter than most, and contains less lime. This increasing 'earthiness' tends to mark the wines, which can be drunk young if one is looking for crispness. However, the full structure of the wines will take several years to develop however, as with all the Grands Crus. Their extreme delicacy has given Vaudesir the reputation of being the most feminine of all the climats. The domain has a superb new winery, allowing them excellent conditions in which to bring out the quality of the fruit that these vineyards produce. The entire winery works by gravity, avoiding unnecessary manipulations of the fruit or pumping of juices. Grapes are brought directly from the fields and put into pneumatic presses. The juice is then left to settle for more 12 hours before being stocked in stainless steel tanks with individual temperature controls. Strict hygiene and careful temperature control are the keys to mastering quality fermentation in Chardonnay. Available in 1.5 Litre Magnum bottles. (6 x 1.5 Litres)

This is a 33 hectare domaine that has been in the Tremblay family for 6 generations and the new cellar is one of the most impressive in Chablis and reflects the attention to detail practised in the vineyard and winery by its owner Gerard Tremblay. This 100% Chardonnay comes from vines between 10 and 40 years old. The grapes are fermented in stainless steel and aged in the barrel. The nose and mouth are charmed by honey and white flower flavours, with a very great persistence and length in mouth. (6 x 75 cl)

Gerard Tremblay and his wife, Helene, oversee a domain that they inherited in a line of five generations, but which they have mostly built themselves. With 80 acres of vines under production, most of them in the best 'premier cru' and 'grand cru' appellations, their list of Chablis is among the most prestigious in the region. The Vaudesir climat is divided into two parts by the track called 'le chemin des Vaudesirs'. It has a double orientation, as roughly half of its vines face due south, whilst the remainder face south-west. Very steep in places, its soil type seems rather lighter than most, and contains less lime. This increasing 'earthiness' tends to mark the wines, which can be drunk young if one is looking for crispness. However, the full structure of the wines will take several years to develop however, as with all the Grands Crus. Their extreme delicacy has given Vaudesir the reputation of being the most feminine of all the climats. The domain has a superb new winery, allowing them excellent conditions in which to bring out the quality of the fruit that these vineyards produce. The entire winery works by gravity, avoiding unnecessary manipulations of the fruit or pumping of juices. Grapes are brought directly from the fields and put into pneumatic presses. The juice is then left to settle for more 12 hours before being stocked in stainless steel tanks with individual temperature controls. Strict hygiene and careful temperature control are the keys to mastering quality fermentation in Chardonnay (12 x 75 cl)