In a very elegant and refined style, Kevin Mazier's "Chalasse" is a blend of Chardonnay and wilted Savagnin. A well-balanced wine with a nice maturity and freshness which should gain in complexity in the next 10 years (even if it is already very good!)

Tasting:

The robe is golden yellow, brilliant. The nose is both intense and airy, deep, with smoky notes (peat, firecracker), frangipane and buttered roasted apple. It's hard not to think of some of Tissot's Chardonnays (Graviers, Bruyères).

The mouth is slender, stretched by an invisible thread - the acidity is at this stage totally invisible - while unfolding a matter like the nose: intense, airy and deep. Ripe, too, and then fleshy, fresh, with always these notes of smoke and buttered apple.

The finish gains in power and concentration, with a fine astringency evoking chalk and citrus peel, but the smoky/buttery notes take over again, prolonged by spices.

Chardonnay and Savagnin are made with similar pressing methods, only the fermentations are different. They take place in barrels with indigenous yeasts. Once the fermentations are over, the aging starts in barrel for a period of 12 months for the Chardonnay and 3 to 6 years for the Savagnin.

The result is striking with a slightly oxidative nose on hazelnut and walnut and a dense, mineral mouth, supported by a finely chiseled acidity.