Chablis Giles de Lamoire 1990
The 1990 Chablis from Giles de Lamoire is a French white wine classified as Appellation Chablis Contrôlée. Operating as a négociant-éleveur based in Nuits-Saint-Georges in the heart of the Côte d'Or, the house focuses on sourcing high-quality wines through close associations with outstanding local domaines. The 1990 vintage is recognized as a magnificent year that yielded rich and complex results, earning a score of 96 points.
This wine originates from Chablis, located in the northernmost part of the Burgundy region in eastern France. Burgundy's viticultural history was shaped by medieval monks who meticulously mapped the area's countless terroirs, creating a fine-meshed system of climats. Chablis is characterized by its cool climate and distinctive soils composed of limestone and Kimmeridgian clay. The appellation hierarchy in this area spans from Petit Chablis up to Grand Cru.
The wine is made entirely from Chardonnay, one of the world's most renowned green grape varieties. While Chardonnay is cultivated globally in regions such as Champagne, California, and Oregon, Burgundy remains one of its most defining and traditional homes. In Chablis, the unique terroir presents a distinct and pure expression of the grape.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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