This wine has a golden yellow colour, with beautiful minerality with gun flint aromas on the nose combined with ripe citrus notes. The palate is rich and full bodied with a refreshing acidity and a long and lingering finish. This wine is drinking beautifully now but has great ageing potential.
- Feature(s): Practising Organic, Vegan, Vegetarian, Certified Organic
- Winemaker: Guillaume Vrignaud
- Alcohol (ABV): 13 %
- Acidity: 3.14 g/l
- Residual sugar: 1.2 g/l
- pH: 3.2
- Case barcode: 35680200000084
- Bottle barcode: 3568020000068
The four hectare 1er Cru Fourchaume vineyard is situated in the north of Chablis near the commune of Fontenay-Près-Chablis on the eastern banks of the Serein river. The vineyard benefits from an ideal south-facing aspect. Vines are 25 years old yielding very concentrated grapes and are on a clay-limestone Kimmeridgian soils.
The 2015 vintage is considered one of the best in recent years. It began with mild and sunny weather in spring which encouraged a rapid growth of vegetation and flowering took place a few days earlier than usual. The summer was very warm and sunny and, just as drought was threatening to be an issue, some eagerly anticipated rain arrived giving the vines a second wind and the water reserves needed to reach optimum levels of ripeness. The harvest took place at the end of September.
Fermentation took place in temperature controlled stainless steel tanks with indigenous yeasts. The wine underwent malolactic fermentation to soften some of its acidic edge and was then aged for a further 10 months on its lees before bottling.
Guillaume joined the family domaine in 1999, when his father was a member of the co-op in Chablis, and convinced him to build a cellar and start making his own wines. Their success was such that they have grown from 12 to 27 hectares of vineyard today. In 2009, Guillaume moved to organic viticulture but, like many growers in Chablis, abandoned it in the difficult 2016 growing season and is once again in the middle of the three year conversion period. To express the character of the vineyards in the finished wines, he is very attentive to picking time. “I pick when the seeds in the grape are brown, but before any over-ripeness or botrytis has set in,” he explains. “I like my Chablis to be lean rather than fat and full.”