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Grossot Chablis Vaucoupin Premier Cru 2015

  • WS90
  • BH90
750ML / 0% ABV
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  • BH92
  • WS90
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Winemaker Notes

The Chablis 1er Cru Vaucoupin vineyard is a very steep, south-facing slope in the commune of Chichée, on the south side of Fleys. The soil here is about half limestone and half clay. The vines in Grossot’s 1.6ha parcel on the upper part of the slope average 50 years of age. These factors contribute to the full-bodied, powerful and concentrated character of Grossot’s Vaucoupin – as well as great minerality.

The grapes are hand-harvested, sorted in the vineyards and again at the winery, and gently pressed in a horizontal pneumatic press to ensure the fullest extraction of flavors and aromas. The juice ferments very slowly at low temperature in stainless steel tanks, and after a first racking, the wine rests in tanks to develop on its lees. Grossot aims to balance the natural power and density of the Vaucoupin vineyard with finesse and soft acidity to produce a superb Chablis 1er Cru.

It needs at least three to five years in bottle to be fully enjoyed, but can be cellared for over 10 years.

Critical Acclaim

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WS 90
Wine Spectator
A crisp, lemony white, with fine delineation and concentration to the apple and lemon flavors. Discreet yet long, offering a floral hint.
BH 90
Burghound.com
A cool, pure, airy and more elegant nose combines notes of white flower, pear, green fruit and just enough Chablis typicity to be interesting. The round and notably seductive flavors possess a chalky texture before terminating in a saline and refreshing finale. Lovely and fashioned in an understated style.
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Grossot

Grossot

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Grossot, France
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Corinne and Jean Pierre Grossot, now joined by their daughter Eve, represent the third and fourth generations of winemakers at their family domaine. The Grossots cultivate 18 hectares of Chablis vineyards, centered in the village of Fleys, just east of the town of Chablis. All of Grossot’s vineyards are on the right bank of the Serein River which is recognized as the finest part of the Chablis appellation. Their production is about two-thirds Chablis AOC and one third Premier Crus, including Les Fourneaux, Mont de Milieu, Vaucoupin, and Fourchaume.
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Chablis

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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.

VOSGRO15B003_2015 Item# 400814