Domaine Laroche

Burgundy, France

Chablis Premier Cru Les Vaudevey – 2017

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  • Introduction

    • Vaudevey can also be written in three words: “Vau,” “de,” and “Vey.” These words refer to the “Valley,” or “Vau,” of the “Vey,” which comes from the Latin word “Vadum,” which translates to “humid place” because of the river that used to flood the entrance of the valley.

  • Vineyard Profile

    • Chablis—Vaudevey 1er Cru Domaine Laroche is one of only three proprietors in Les Vaudevey, owning 24.61 acres of the 102.13 acres premier cru vineyard. Planted on steep slopes of 640 to 771 feet with an eastern to southeastern exposure, the vines enjoy morning to early afternoon sun. The coolest valley of the Domaine Laroche vineyard—always the last one to be harvested.

    • Definition: Vaudevey can also be written in three words: “Vau,” “de,” and “Vey.” These words refer to the “Valley,” or “Vau,” of the “Vey,” which comes from the Latin word “Vadum,” which translates to “humid place” because of the river that used to flood the entrance of the valley.
    • Viticulture: One man, one plot: There are more than 30 people who are dedicated to caring for the 90-plus hectares (222.39 acres) of Domaine Laroche vineyards, with each person responsible for only one plot. This tailor-made approach allows them to manage the vineyards with precision, speed and accuracy. Everyone at Domaine Laroche practices “lutte raisonnée,” or “reasoned protection,” (using chemical intervention only when required): The vineyard is plowed to aerate the soil and encourage development of the root system, as well as the organic life in the soil. Vines are pruned and trained by hand, with a strict pruning and debudding regimen. Leaf plucking occurs to aerate the canopy and avoid the development of botrytis, while trellising aerates the grapes and provides them with favorable exposure.
    • Vine Age: Planted in 1980
    • Soil: Vaudevey is planted on Kimmeridgian limestone with a very rocky topsoil providing good drainage and aeration. The limestone and clay soil contains a multitude of tiny fossilized oyster shells. This unique soil structure delineates the grand and premier cru areas of Chablis, imparting a finesse to the Chardonnay that is precise, elegant and exceptional.
  • Vintage Report

    • A precocious season with buds showing in early April. The cold wave that followed slowed down the growth, leaving good conditions for the flowering beginning of June. This singular season offered beautiful bunches and quality grapes with good health conditions. Once pressed, the juices were precise, straight, with great texture. This vintage will bring well-structured wines with a nice freshness.

  • Vinification

    • PRESSING: The grapes are harvested and sorted by hand. Whole bunches are pressed in a pneumatic press, and then the must settles for 12 hours at 10° C to 12°C (50° F to 54° F) in large vats.

    • Fermentation: The must ferments for 3 weeks, 74 % in stainless steel vats and 26% in French oak barrels.
    • Aging: 8 months aging in the same vessel types. Then, the wine will be blended and aged further on fine lees for about 4-6 months depending on tastings.
    • Filtration: Minimal filtration is used to preserve and maximize the natural character of the wine.
  • Technical Information

    • Varietal Composition: 100% Chardonnay
    • Alcohol: 12.29%
  • Tasting Notes

    • Bright, gold color. Lots of mineral hints, over a layer of lemon peel. Nervy, racy and lively. You can enjoy it by the glass, with oysters, seafood and smoked salmon. Also, pairs well with Asian food and light cheese.