|2021||DS301A21||12 x 75||Diam||Available|
The Soupé family have owned and farmed vineyards in Chablis for three generations. Brothers Frédéric and Jean-Michel run the domaine, which has only recently started bottling. Their maternal grandfather was the 71st grower to join La Chablisienne co-operative in 1923, the same year it was founded. Frédéric and Jean-Michel left the co-operative in 2018, their first vintage.
Jean-Michel oversees the 16 hectares of Domaine Soupé, which are farmed sustainably. The family own just under 10.5 hectares of Chablis, 2.75 hectares in Montée de Tonnerre and a couple of hectares between Vaillons and Petit Chablis. The fragmented nature of their parcels in Chablis brings different elements to the final blend, from a marked chalkiness to a white pear character that combine wonderfully. The vines for their Chablis are between 28 to 31 years old and planted principally on south-facing slopes.
Frédéric is responsible for winemaking and seeks to produce wines which reflect their origins. He uses indigenous yeasts and temperature-controlled stainless-steel fermentation to help retain the freshness and purity of the fruit grown by his brother. Their Chablis spends six months on fine lees in stainless steel for additional texture, before being lightly filtered and bottled. The wine displays lively notes of citrus and stone fruit, enhanced by bright acidity and a saline finish.
The Chablis 1er Cru ‘Montée de Tonnerre’ comes from 2.75 hectares of 63 to 66-year-old vines. The parcels lie on west-facing slopes on Kimmeridgian, marne and limestone soils, which produce wines with a marked chalky character. The majority of the 2020 vintage was sourced from lieu dit ‘Pied d’Aloup’ and a small percentage from lieu dit ‘Côte de Bréchain’. The brothers added another parcel to the blend in 2021 and most of the fruit now comes from lieu dit ‘Chapelot’. This parcel lends richness to the blend whereas the other two bring freshness and complexity. Like the Chablis, it is fermented in stainless steel and then aged for a further six months on fine lees. The 2020 vintage is rich and powerful with a core of concentrated stone fruit and harmonious acidity, whereas the 2021 vintage has a more citrus fruit-driven character and tightly coiled acidity.
The 0.09-hectare parcel of Chablis Grand Cru ‘Preuses’ lies at the top of the slope to the west of the Grand Cru hill. The exposition is directly west, and the vines therefore receive the last hours of sunshine during the summer months. The vines are between 16 to 19 years old and sit on a mixture of Portlandian and Kimmeridgian limestone soils. Although the brothers do not own any vines here, they work with the grower to get the quality of fruit they want. The grapes are hand harvested and fermented in stainless steel. Both alcoholic and malolactic fermentation are completed in used oak 500-litre demi-muids. This ensures the oak is well integrated and lends texture but does not overpower the wine. Although the wine ages for a further six months on fine lees, Frédéric does not carry out bâtonnage as he wants the wine to retain as much vibrant acidity as possible.
The quality of their vineyards ensures that Jean-Michel and Frédéric have a domaine that is one of the rising stars in Chablis. We look forward to following their progress over the years to come.
The Chardonnay comes from a plot in the commune of Fleys located at the bottom of a gentle slope just below the 'Mont de Milieu' Premier Cru site. The vineyards are predominantly south facing with a soil composition of clay and limestone. The vines are between 28 and 31 years old and are single Guyot trained.
2021 was a challenging vintage in Chablis. After a mild winter and a cold spell in spring, temperatures rose significantly to summer levels during late March to early April. This caused the vines to bud earlier than usual, which left fragile buds vulnerable. During early April, there was a sudden drop in temperature, with extreme lows of -8ºC destroying the young buds and causing a significant reduction in yields. Flowering took place in July and temperatures were warm during the summer, but the vines were able to draw on plentiful water reserves from winter rains which allowed the grapes to ripen slowly at a perfect pace. Despite the reduction in yields, 2021 was a tale of quality over quantity and the grapes harvested had an excellent balance of aromatics and acidity.
Upon arrival at the winery, the grapes were gently pressed in a pneumatic press and the juice was allowed to settle at 14°C for 10 to 12 hours. Alcoholic fermentation with indigenous yeasts took place in stainless-steel vats at a constant temperature of 20°C. Malolactic fermentation occurred naturally at 18°C. To add texture to the palate, the wine was then aged on fine lees in stainless steel vats between 12°C and 14°C for six months before being lightly filtered and bottled.
Tasting Notes & Technical Details
Clear yellow in colour, this Chablis presents a fine and complex nose with lively notes of citrus and stone fruit. A bright acidity on the palate balances the rich texture from the lees ageing and carries the flavours onto the slightly saline finish.