Domaine Laroche
Winemaking
The quality of the soil from the Kimmeridgian geological layer contains just the right amount of limestone to impart the mineral characteristics that have become so coveted in Chablis wines. In addition, this soil formation is composed of the correct levels of gravel necessary for good drainage and a substratum of clay to preserve enough water for the health of the vines. Good orientation towards the sun, in a region that seldom suffers from excessive heat, also contributes to the excellent balance of these wines. These are ideal conditions for the production of great Chardonnay.
The harvest is carried out at optimum maturity with extra care to avoid excessive concentration, in order to preserve the freshness of the flavors of the Chardonnay. Grapes coming from premiers and grands crus vineyards are sorted by hand at the entrance of the winery. Low-pressure pneumatic wine presses are used in order to respect and maintain the quality of the grapes. The juice is usually cleared between 12 and 24 hours to separate the largest particles that may compromise the wine’s purity.
Fine particles, however, are retained, as they can feed the wine during winemaking and add additional flavor complexity to the wines. Domaine Laroche’s technical director, Grégory Viennois, explains that minerality potential relies on dry extract more than acidity, so great attention is paid to fine lees during aging.
Fermentation is usually carried out in stainless-steel tanks at 15° to 18°C (59° to 64°F), except for the premiers and grands crus, which are partly fermented in 225-liter (60-gallon) barrels in order to impart delicate oak flavor and additional oxygen.
The Petit Chablis and Chablis are typically bottled in April, while the premiers and grands crus are given 11 to 14 months to reach their full maturation.
Michel Laroche has never been afraid to challenge winemaking traditions. As part of his goal to retain purity and minerality in the finished wines, Laroche was the first Burgundian producer, in 2001, to switch to screwcap closures, even for his grand cru wines.
