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Flat front label of wine

Albert Bichot Chablis Les Blanchots Grand Cru 2005

Chardonnay from Chablis, Burgundy, France
  • W&S94
  • WE91
  • BH91
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Winemaker Notes

Beautiful bright yellow robe with golden-green reflections. Les Blanchots is remarkably elegant. The nose is dominated by a bouquet of white flowers (Lillies, roses). The mouth is ample and generous with great harmony. The finale is very mineral with discreet hints of sea air and smoke (flint, pencil graphite).

Serving suggestions: The mineral purity of this wine will beautifully accompany Japanese cuisine using raw fish (breem sushis or pollack makis for example). Alternatively grilled or oven-stewed white meats are perfect, in a tender and unctuous register. For cheese, small goat cheeses or cream cheese with fresh herbs are just perfect.

Serving and keeping: Serve between 11 and 13°C. This Grand Cru can be drunk in its prime youth or can be lied down for a dozen or so years to develop hints of honey and spring meadow mushrooms.

Critical Acclaim

All Vintages
W&S 94
Wine & Spirits
This Chablis reached extreme ripeness, yet the fruit's structural integrity has seemed only to intensify. The wine's powerful architecture sets firm boundaries, and the flavors fill them completely, layered with bass notes of toasted hazelnut and grilled pineapple rising to higher tones of sweet cream, gooseberries and lime. It's fascinating how a chardonnay can take a shape, one that will likely expand and evolve with long bottle age.
WE 91
Wine Enthusiast
Weighty, full-bodied, full of ripe yellow fruits. Here’s a wine that is going to be a powerhouse, packed with intense flavors, touched by wood and a crisp edge. The aftertaste leaves minerality along with the ripe fruit.
BH 91
Burghound.com
A subtle trace of wood frames white flower, lychee nut, iodine and spice nuances that introduce very rich, sappy and palate staining flavors that are impeccably well balanced on the powerful and opulent finish. This is so rich that it could be almost heavy were it not for the very firm lemon and grapefruit-infused acidity. A very fine and classy effort.
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Albert Bichot

Albert Bichot

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Albert Bichot, Chablis, Burgundy, France
Image of winery

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)

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 Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

GOOMLODEBLA05_2005 Item# 107952