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Domaine Laroche Chablis Les Vaudevey Premier Cru 2015

Chardonnay from Chablis, Burgundy, France
  • W&S93
  • D90
750ML / 0% ABV
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Winemaker Notes

The Premier Cru for true Chablis lovers. Vaudevey is a cool terroir with a rocky topsoil that gives the wine a wide range of lively and mineral aromas.

Enjoy it by the glass, with oysters, seafood and smoked salmon. But it matches also Asian food and light cheese.

Critical Acclaim

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W&S 93
Wine & Spirits
Domaine Laroche owns one-quarter of this premier cru, a steep, southeast-facing slope that benefits from the cool morning sun. Fresh scents of lily of the valley give this a springtime feel, while ripe lime and tart white grapefruit flavors make a lasting impression. It’s concentrated without weight, notes of salinity and umami hints of enoki mushrooms providing length and breadth to the fruit. Bright and zesty, this offers immediate pleasure and will continue to evolve with cellar time.
D 90
Decanter
Lean, tangy nose of apricot and lime. The palate has a good attack and is lean and pungent, It has a crystalline, racy character, displaying tension and vigour. The fruit is a bit subdued now, but there seems to be plenty of it. Good length with a nutty finish.
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Domaine Laroche

Domaine Laroche

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Domaine Laroche, France - Other regions
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For five generations, the Laroche family has produced top-quality wines from the Chablis appellation, and today Domaine Laroche ranks among the most prestigious of Burgundy’s wine producers. In 1998, Laroche’s Les Clos 1996 was named “The Best White Wine in the World” by Wine Spectator.

The origins of the estate date back to 1850, when a vineyard worker names Jean-Victor Laroche bought a small plot of vines. Three generations of modest expansion were followed by a boom in the 1960s when, father and son Henri and Michel Laroche expanded their holdings considerably in the region. The past three decades have seen the domaine flourish under the guidance of Michel, whose commitment to authenticity, purity and typicite has popularized the steely, elegant wine in general – and the Laroche brand in particular – the world over.

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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.

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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 is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy 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. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

WDW10000220202415_2015 Item# 325629