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Le Domaine D'Henri Chablis Saint Pierre 2015

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Sourced from Maligny in the north east of Chablis, this is classic Laroche: subtle, slatey, and mineral-etched. Ready for drinking now and over the next 3-5 years.

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    Le Domaine D'Henri

    Le Domaine D'Henri

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    Le Domaine D'Henri, France
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    The Laroche family can date its roots in Chablis back to 1850 when Jean-Victor Laroche bought one or two patches of vines in the village of Maligny, close to Chablis. The vines were then passed down through the family, expanding slowly but surely, to reach 6 hectares by the mid 1960's.

    Named after winemaker Michel Laroche's father, the Domaine d'Henri winery started in 2012 with 8 hectares, over 4.5 hectares in the Premier Cru Fourchaume, planted by Michel Laroche and his father and 3.5 hectares of vines in the village of Maligny where Jean-Victor Laroche created the estate. The family is aiming to slightly expand the vineyard to reach 22 hectares in 2019 with Chablis and Petit Chablis.

    Le Domaine d’Henri is a small estate that pays attention to all the details. The philosophy in the vineyard consists in keeping intervention at the minimum, and letting nature express itself. The winery does its best to produce the most authentic, typical Chablis, marked by its mineral character.

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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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    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.

    Tasting Notes for Chardonnay

    Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

    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 Secrets for Chardonnay

    Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

    WBO30188634_2015 Item# 413075

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