From: Chablis, Burgundy, France
Varietal: Chardonnay
Taste: On the nose, this Petit Chablis reveals an array of fresh lemon and lemon curd aromas and notes of sea breeze, white stone fruit, baked granny apple, fresh jasmine, and sage. The palate largely mirrors the aromas found on the nose, and you’ll have fun watching the fruits evolve from white stone fruit to peach, green apple turns to fresh
yellow apple, etc. The palate is lively and zesty and indicative of the richer Portlandian soils this comes from. Its fruit is rounded, pleasurable, and finishes with a chalky texture.
Pairing: This Petit Chablis is a versatile and food-friendly wine, making it an excellent companion for various dishes. Its bright acidity and citrus flavors make it a natural pairing with seafood, particularly oysters, grilled shrimp, and steamed mussels. The wine also pairs wonderfully with regional dishes such as gougères (savory cheese puffs), jambon persillé (ham and parsley terrine), or Escargots de Bourgogne (snails in garlic-herb butter).
For fresh/vegetarian options, consider pairing the 2021 Domaine Passy Le Clou Petit Chablis with a goat cheese and herb quiche, a warm green lentil salad, a cauliflower and leek gratin, or a simple plate of French cheeses such as Epoisses, Comté, or Crottin de Chavignol. The wine's crisp acidity and fruity undertones will beautifully complement the earthy and savory flavors of these dishes.
Other pairings that work seamlessly alongside this delightful Petit Chablis are:
Grilled white fish, such as halibut or cod
Roasted chicken with lemon and herbs
Clams on the half shell
Coquilles St. Jacques (scallops in a creamy sauce, see below for recipe)
Goat cheese and spinach tart
Grilled vegetable skewers with a lemon-herb marinade
Risotto with asparagus and lemon zest
Ina Garten’s Make-Ahead Coquilles St.-Jacques
Recipe from Ina Garten
Adapted by Sam Sifton
About. Our Beaujolais winemaker, Marine Descombe, purchased this small estate in the village of Beine in 2017. Passy Le Clou is an old family winery, formerly owned by respected Chablis winemaker Gérard Patrice. Having no children to pass it on to, he sold to Marine, who is deeply invested in preserving the history and the land of this domaine. She follows strict environmental guidelines to preserve the health of the soil and wildlife. Soils are tilled to avoid using herbicides by improving their aeration, soil structure, and water conservation. Natural hedges stimulate biodiversity, and only natural fertilizers and cover crops are used. An artificial lake helps moderate the climate and protect against the severe frosts of this northerly region.
Passy Le Clou’s 30 hectares are spread over 21 individual plots, which Marine vinifies separately (with a small team of just 7 people) to showcase the individual expression of the terroir. Our Petit Chablis comes from just two hectares, in a slightly cooler zone than the Chablis, with Portlandian soils. These soils are slightly younger limestone than their famed Kimmeridgian counterparts, emphasizing the fruit rather than mineral aspects of these classic wines. The vines also are younger, and the wine has an alluring citrusy freshness with an aromatic finish.
The winery itself is modern, allowing precise winemaking with a light and delicate touch. After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing. Fermentation takes place in temperature-controlled, stainless steel tanks for 4-6 months, and sedimentation occurs naturally. The wine then ages a further 3-6 months on its fine lees.
