À Fleur de Peau is Henri Chauvet's skin contact Chardonnay, made entirely from a single small parcel sitting on predominantly basalt soils above Boudes in the southern Auvergne. The fruit spends around a week macerating on its skins, which is where the wine gets its texture and its faintly tannic grip.
Chauvet came to wine late, leaving banking and insurance behind to take a viticulture and oenology qualification and then train alongside Thierry Allemand in Cornas and Jérôme Bressy at Domaine Gourt de Mautens. He settled in Boudes in the spring of 2021 and farms around ten and a half hectares on some of the steepest volcanic hillsides in France, vinifying each plot separately with indigenous yeasts and bottling unfined and unfiltered.
The skin contact turns Chardonnay into something more savoury and layered. Quince, dried apricot and citrus peel meet chamomile, beeswax and a smoky volcanic mineral note, and the palate is textural and gently grippy with a long, dry finish. Serve it at cellar temperature with charcuterie, roast vegetables or hard cheese.
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