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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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: Wine Library sells this for our sale price of $21.98. There is 1 other store that sells this wine at $28. You must be logged into the Pro Version of Wine Searcher to see all of the results.
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||Rating Not Available||Size:||750ML
"This is one of the best expressions of Chablis out there...and for a nice price as well. On the nose, this has lemon zest, slate, and butter notes. This Chablis kicks it into high gear on the palate, with lively acidity, Granny Smith apples, and tons of minerality. The Mothe will age nicely as well, and pairs with a wide variety of foods."
"The Mothes are a farming as well as a viticultural family, also raise cattle, have wheat and other crops. The viticulture is sustainable, and the vinification lucid and simple with a beautifully organized and very modern winery."
"They have close to thirty hectares of vines; vinify their parcels of Chablis separately, and will blend various cuvÃ©es of the Chablis villages to the taste of their customers. The Chablis is raised in impeccable stainless steel tanks â cleanliness in the winery is very important for this Domaine. The winery is kept at a cool temperature. Russell and I met them at a Beaune wine and cheese event and were delighted with the clarity of the appellations." -Becky Wasserman, Importer
"The region of Chablis has been making wines for a long time, with the Romans introducing the vines into the area. In the 15th century, there were records of wine trade in the region, but the Huguenots destroyed trade and growing in the mid-1500s. It wasn't until the 18th century that Chablis recovered, but not for long. Because of wars in the late 1800s and the phylloxera blight, the vineyards of Chablis were drastically reduced. In the mid-1950s, the acreage of Chablis was a mere 1235 acres (500 hectares). It was only in the 1960s, in part due to advancements in vineyard techniques, that production began to increase. The vineyards of Chablis are composed mainly of Kimmeridgean soils (limestone, clay, and seashells) that give the wines their famous notes of minerality. This region's brand has suffered over the years, as many bulk white wines were labelled as 'Chablis' even though they weren't from the region or used Chardonnay. This has made Chablis producers very protective of their name and appellation, such as the growers in Champagne."