Albert Bichot Chablis Domaine Long Depaquit 2014
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Wilfred
Wong
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Best matched with classic dishes. Enjoy its refreshing notes as an aperitif served with smoked salmon ontoast. During the meal, discover this wine's generosity by pairing it with raw, firm-fleshed oysters.
Serve between 9° and 11°C to enjoy all of this wine's freshness and minerality.
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Wine Spectator
Fresh-cut apple flavors are joined by lemon and chive notes in this brisk, juicy and mouthwatering white. Top Value Pick
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Wilfred Wong of Wine.com
I often wonder to myself, "what is it with Chablis that drives the geekiest of wine lovers crazy and keeps everyone else at bay?" In the New York Times column 'Unraveling the Mystery of Chablis' (September 4, 2014), Eric Asimov comments, "I probably own more Chablis than any other white, and I probably drink it more often than any other wine. One, it’s a relatively good value for Burgundy, and two, I love it. But I don’t like every bottle of Chablis I open. Sometimes a Chablis can seem too tense, thin and nervous." I have to whole heartedly agree with Asimov. When I tasted the 2014 Albert Bichot Domaine Long-Depaquit Chablis, I loved the crispness of the wine, but my palate needed a plate of grilled oysters. This wine is light straw in color and shows bright, green apple aromas and flavors. On the palate, this wine delivers a friskiness that most other Chardonnays never seem to be able to deliver—Chablis by French AOC law is made from 100% Chardonnay. Now if you will excuse me, I am looking for a plate of bivalves to pair with this wine. (Tasted: May 25, 2016, San Francisco, CA)
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Since 1350, the Bichot family has called Burgundy home. But, it was in 1831 that Bernard Bichot founded a merchant house bearing his name in Monthélie, a couple of kilometers south of Beaune. At the end of the 19th century, his grandson Albert Bichot took the family business into a new direction and created the winery, Maison Albert Bichot as we know it. The family heritage has been perpetuated from father to son since then. The family crest, consisting of a deer and antlers, has been synonymous with the winery since its inception.
Since 1996, Albéric Bichot has represented the 6th generation managing the winery. The winery’s mission is to utilize the best fruit possible to create the best wine and best expression of terroir. In the constant pursuit of accomplishing this mission, Albert Bichot has acquired 250 acres of vineyards in the most reputed growing areas throughout Burgundy. In addition to this expertise as a wine-grower, Albert Bichot carefully sources grapes with an extremely hands-on approach, in order to vinify many of its regional and village wines, enabling them to supply high quality wines with continuity. For these grapes sourced from our partner growers, quality, and a close partnership, are of the utmost importance.
Albert Bichot owns 6 Domaines set at the heart of 5 great vinicultural regions that make up Burgundy: Chablis, Cote de Nuits, Cote de Beaune, Cote Chalonnaise, and Beaujolais. Each estate consists of vineyards cultivated with sustainable practices, as well as facilities, cellars and dedicated winemaking teams devoted to wines of that Domaine and region.
The 6 estates include:
- Domaine Long-Depaquit in Chablis
- Chateau Gris in the Cote de Nuits (Nuits-St.-Georges)
- Domaine du Clos-Frantin in the Cote de Nuits (Nuits-St.-Georges)
- Domaine du Pavillon in the Cote de Beaune (Pommard)
- Domaine Adelie in the Cote Chalonnaise (Mercurey)
- Domaine du Rochegres in Beaujolais (Moulin-à-Vent)
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.