Description

• Alcohol %: 12.5%
• Decant Time: 45 minutes
• Taste: citrus zest, green apple, lemon, flinty, chalky/mineral, saline, fresh acidity, yellow orchard fruit, clean finish, subtle floral note
• Food Matching: Shellfish (oysters, scallops), Crab and lobster, Tofu jeon (Korean pancake), Pâté en croûte, Pig's head with Chinese pickles, Brie and other soft cheeses, Lightly seasoned white fish, sushi, tempura
• Grape Variety: Chardonnay : 100%,

Tasting note

品飲筆記：這支一級田森林帶來清新的檸檬皮、青蘋果與一抹花香，入口亮麗、酸度清晰，礦物感像礫石與海鹽在舌上跳動，尾韻乾淨且延展。 酒莊與田地：德氏（Domaine Testut）是夏布利小型家族酒莊，重視表現土壤與園區特色。森林園（土壤以克里姆吉安石灰岩與黏土為主）賦予葡萄獨特的礦質與海鹽感。 釀造手法：葡萄以人工採收，輕柔壓榨，傾向使用中性容器發酵並在細膩的酒泥上陳年以增厚口感。幾乎不使用新橡木，保留果香與海鹽般的純淨輪廓。 口感提醒：酒體中等偏輕、酸度帶勁，口感結構細緻，既適合現在享用，也能在短期內再藏幾年。非常適合配海鮮或清爽的亞洲料理。

Tasting note: Bright and focused, this Premier Cru from Forets opens with crisp lemon, green apple and a thread of citrus blossom. Mid-palate reveals stony, chalky minerality and a saline lift that leads to a long, clean finish. Producer notes: Domaine Testut is a family-run estate in Chablis that favours precision and site expression. The Forets parcel reflects classic cool-climate intensity and the Kimmeridgian limestone underfoot. Winemaking notes: Hand-harvested fruit is handled gently to preserve freshness. Fermentation and élevage lean toward neutral vessels and lees contact to build texture while keeping the wine’s maritime clarity—minimal new wood, focused on purity rather than overt oak. Vineyard notes: Forets sits on limestone-clay soils that deliver that characteristic stony nerve and saline imprint. Vines are maintained to balance yield and ripeness, producing fruit with bright acidity and concentrated, mineral-driven flavours. Drink now with moderate cellaring potential.

Winery

德氏酒莊是夏布利一個小型家族經營的酒莊，注重田間管理與產區表現。酒莊以呈現土壤與園區特色為核心，田間限產、精心修剪，釀造上偏好保留果實與礦物感，不強調新橡木，讓土地的聲音更清楚。

Domaine Testut is a small, family-owned domaine in Chablis known for attentive viticulture and a focus on terroir. The team aims to express site character—particularly the mineral and saline notes typical of Kimmeridgian soils—through careful vine work and restrained cellar techniques.